Blueberry Coffee Cake Recipe -
Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

Recipe by  

"Here's a fresh-baked idea for breakfast, brunch or even a card party."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings


  1. Heat oven to 400 degrees F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
  2. In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until well blended.
  3. Pour half of batter into greased and floured pan; spread SMUCKER'S® preserves evenly over batter. Top with remaining batter.
  4. Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake.
  5. Bake at 400 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2008

This was a very nice recipe for brunch. Next time I'll use a slightly larger pan. With the thickness of this cake it got too dark for my taste by the time it was done in the middle. I will also use cinnamon and nutmeg with the allspice.

Most Helpful Critical Review
Apr 20, 2011

I don't know why, but I expected a lot more from a commercially sponsored recipe. One would assume their recipes would be tested and retested before attaching the company name to them. The cake didn't impress me for a number of reasons. First, this was moist, I'll give it that, but the allspice was strangely odd to me. Cinnamon or a little nutmeg would have been a better choice. For that matter, NO spice and a little vanilla would have been better. The flavor of the cake itself was flat, and not sweet enough. The jam filling, which I didn't care for at all, did not compensate for that. The topping wasn't particularly tasty, and wasn't the best looking topping either. I used a 9x9" pan and, in hindsight, should have used the 8x8" option. The first layer of cake batter was so thin that, once baked, the filling pretty much sank to the bottom. As for the filling, preserves was not the best option - pie filling, canned or homemade, would have been so much better. In order to pretty this up a little I sprinkled it with powdered sugar, but that did little to change my overall opinion. My three star rating, which I consider to be "good, but average," is very generous.


20 Ratings

Mar 17, 2009

I agree with Annie but instead of a larger pan I reduced the temp. to 375 and increased the cooking time until done

Aug 27, 2011

This coffee cake had a great flavor, but not enough blueberry preserves.

Jan 20, 2013

I loved this! I added about a cup of blueberries to the batter which made it super moist. I would definitely make this again!

Feb 09, 2011

THE BEST!! We love this coffee cake I only made 2 changes. I doubled the topping and used blueberry pie filler instead of jam. It's what I had on hand. Great recipe thank you Lynn Dubuque, Iowa

Jun 16, 2010

I really like the idea of this recipe! Simple! I made blueberry sauce for the filling. Honestly, that's the only thing that gave this dessert any flavor. It was not very sweet (even though the sauce had PLENTY of sugar) and kind of bland. I will definitely make this again but with more sugar in the batter and maybe some vanilla or some other extract to liven in up. I did add cinnamon to the batter because I didnt have allspice on hand, didnt do much.

Oct 19, 2010

next time i make this, i will use canned blueberry pie filling in place of the preserves. The preserves only gave the recipe a hint of blueberry. i also had to cook it for twice as long as the recipe suggested. so i recommend cooking at 350 for 40-45 min.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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