Blueberry Coffee Cake

Blueberry Coffee Cake

20

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

servings 305 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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(R) 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.

Reviews

20
  1. 20 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 cak...

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 ...

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

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 cak...

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

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

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

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 t...

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 r...

This is soooo good! it is really good for breakfast or even to make for a get together. this is a must try!!!