Recipe by SMUCKER'S®
"Here's a fresh-baked idea for breakfast, brunch or even a card party."
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Ingredients for Coffee Cake:
Crisco® Flour No-Stick Cooking Spray
1 1/2 cups
all-purpose flour, divided
2 1/2 teaspoons
butter or margarine, melted
SMUCKER'S® Blueberry Preserves
Ingredients for Topping:
firmly packed brown sugar
butter or margarine
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.
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.
I agree with Annie but instead of a larger pan I reduced the temp. to 375 and increased the cooking time until done
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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Coffee Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 103
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Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
This dense, moist cake is easy to assemble and perfect with coffee.