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This homemade blueberry swirl coffee cake delivers the perfect balance of tender cake and sweet, jammy blueberry filling. Each bite offers a delightful contrast between the vanilla-almond crumb and bursts of fresh blueberry goodness – all topped with a simple glaze that ties everything together.
I first made this coffee cake for a Sunday brunch with my in-laws, and it disappeared before any other dish on the table. Now it has become my signature contribution to family gatherings, especially during blueberry season when the berries are at their peak sweetness.
Ingredients
- Fresh Blueberries: These are the star of the show, providing natural sweetness and beautiful color. Make sure to select plump, firm berries without soft spots.
- Clear Jel: This thickening agent creates the perfect consistency for the blueberry filling without becoming cloudy or breaking down when baked.
- Unsalted Butter: Provides richness and flavor to the cake crumb. Use room temperature for proper incorporation.
- Vegetable Shortening: When combined with butter, gives the cake a tender texture that stays moist longer.
- Almond Extract: Adds a subtle, sophisticated note that perfectly complements the blueberries. Use real extract, not imitation, for best flavor.
- All-Purpose Flour: Provides structure to the cake. Look for unbleached varieties for best flavor.
- Vanilla Extract: Enhances the overall flavor profile of the cake. Use pure extract for best results.
Step-by-Step Instructions
- Prepare the Blueberry Filling:
- Blanch fresh blueberries briefly in boiling water, then drain them immediately. This helps soften the berries slightly while maintaining their shape. The quick cooking also helps release their natural juices and prepares them to absorb the sweet filling mixture.
- Create the Clear Gel Mixture:
- Combine sugar, Clear Jel, water, and lemon juice in a saucepan, stirring constantly over medium heat. The mixture will transform from cloudy to clear and thicken substantially after about 8 minutes. This creates the perfect binding agent for the berries without making them too gelatinous or stiff.
- Combine Berries with Filling:
- Gently fold the blanched blueberries into the thickened clear gel mixture until evenly coated. Allow this filling to cool completely before using it in your coffee cake. The cooling period is essential as it allows the filling to set properly and prevents it from being too runny when added to the cake batter.
- Prepare the Cake Batter:
- Cream together butter and shortening until fluffy, then incorporate sugar and extracts. The combination of fats creates a perfect texture while the vanilla and almond extracts provide complex flavor. Add eggs one at a time, allowing each to fully incorporate before adding the next for a smooth batter.
- Layer and Bake:
- Spread most of the batter in your prepared pan, then add the cooled blueberry filling. Top with remaining batter in dollops, allowing some filling to show through. This layering technique creates beautiful swirls and pockets of blueberry throughout the cake when baked.
- Glaze While Warm:
- Apply the simple powdered sugar glaze while the cake is still warm. This allows some of the glaze to soak into the cake, adding moisture while the remainder sets on top for a sweet finish.
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The blueberry filling is truly the heart of this recipe. I learned from my grandmother that taking the time to make your own fruit filling rather than using canned alternatives transforms a good coffee cake into something extraordinary. The vibrant color and fresh flavor simply cannot be matched with shortcuts.
Storage Instructions
This blueberry coffee cake stays fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, place it in the refrigerator where it will keep for up to a week. The cake actually improves slightly after the first day as the flavors have time to meld. If you want to freeze portions, wrap individual slices tightly in plastic wrap followed by aluminum foil or place in freezer bags. When ready to enjoy, thaw at room temperature for about an hour or microwave gently for a quick treat.
Make Ahead Options
You can prepare components of this recipe in advance to make assembly quicker when needed. The blueberry filling can be made up to a week ahead and stored in the refrigerator in an airtight container. The cake batter should be made fresh for best results, but you can measure and combine the dry ingredients ahead of time. If you need a completely readymade option, bake the entire coffee cake ahead, freeze it unglazed, then thaw and warm slightly before adding fresh glaze when serving.
Serving Suggestions
This versatile coffee cake works beautifully for multiple occasions. For breakfast, serve warm squares alongside fresh fruit and hot coffee. For brunch, pair with savory egg dishes and fresh orange juice to create a balanced meal. When serving as dessert, warm individual portions slightly and top with a small scoop of vanilla ice cream or lightly sweetened whipped cream. For a special touch, add a few fresh blueberries as garnish alongside a sprig of mint for color contrast.
Variation Ideas
While this classic version is perfect as written, you can easily customize it to suit your preferences or pantry. Replace blueberries with raspberries, blackberries, or a mixture of berries for a different flavor profile. Add lemon or orange zest to the cake batter for a citrus note that brightens the overall flavor. Incorporate nuts like sliced almonds or chopped pecans into the reserved top layer of batter for added texture and flavor. For a streusel version, mix some of the reserved batter with cinnamon, brown sugar, and chopped nuts before dropping over the blueberry layer.
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Frequently Asked Questions
- → Can I use frozen blueberries instead of fresh?
Yes, you can substitute frozen blueberries. There's no need to blanch frozen berries - simply thaw them, drain excess liquid, and proceed with making the filling. You may need to cook the filling slightly longer to achieve the proper thickness.
- → What can I substitute for Clear Jel?
If Clear Jel isn't available, you can substitute with cornstarch. Use 3 tablespoons of cornstarch in place of the 1/4 cup Clear Jel. The texture may be slightly different, but it will still thicken your blueberry filling effectively.
- → Can I make this coffee cake ahead of time?
Absolutely! You can prepare the blueberry filling up to a week in advance and store it in the refrigerator. The baked coffee cake also keeps well at room temperature for 2-3 days if covered, or refrigerated for up to 5 days.
- → How do I know when the coffee cake is fully baked?
The coffee cake is done when the top is light golden brown and a toothpick inserted into a cake portion (not the blueberry filling) comes out clean or with a few moist crumbs. The cake will also slightly pull away from the edges of the pan.
- → Can I freeze this blueberry coffee cake?
Yes, this coffee cake freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. For best results, add the glaze after thawing.
- → What can I add to enhance the flavor of this coffee cake?
Consider adding 1 teaspoon of lemon zest to the cake batter for a bright citrus note that complements the blueberries. You could also incorporate 1/2 teaspoon of cinnamon or a simple streusel topping made with butter, flour, sugar, and chopped nuts before baking.