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Step-by-Step Blueberry Coffee Cake Recipe: Your New Favorite Morning Indulgence.

Blueberry Coffee Cake with Blueberry Jam Ripple

Meg van der Kruik
The sweet and tangy flavors and the moist, tender crumb in our California Grown Blueberry Coffee Cake Recipe are irresistible.
4.78 from 9 votes
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Course Breakfast, Dessert, desserts
Cuisine American
Servings 10 slices
Calories 805 kcal

Ingredients
 
 

For the blueberry jam:

  • 6 cups blueberries
  • 1 cup sugar
  • 1 lemon juiced
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

For the blueberry coffee cake:

  • 12 tablespoons salted butter softened
  • 1 cup sugar
  • 3 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 2 cups all-purpose or gluten-free cup for cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup blueberries
  • 1 cup blueberry jam

For the blueberry streusel:

  • 1/2 cup light brown sugar
  • 1/2 cup all-purpose or gluten-free cup-for-cup flour
  • 1 tablespoon lemon zest
  • 1 cup walnuts chopped
  • 4 tablespoons salted butter chopped into chunks
  • 1/2 cup blueberries

For the drizzle:

  • 1 tablespoon lemon juice
  • 1/2 cup powdered sugar
  • 1 tablespoon blueberry jam

Instructions
 

For the blueberry jam:

  • Combine all of the ingredients in a medium-sized pot and cook over medium heat.
  • Cook for 30-35 mins, until the jam starts to thicken, then cool completely. The jam will thicken more as it cools.

For the blueberry coffee cake:

  • Preheat the oven to 350℉ (180℃).
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy.
  • Add the eggs, vanilla, sour cream, lemon juice, and zest. Mix to combine.
  • In a separate bowl whisk all of the dry ingredients together, then add to the wet ingredients in 3 additions, mixing completely after each one.
  • Add the fresh blueberries and gently fold them into the batter.
  • Grease a Bundt pan ( 8-cup) generously with baking spray, then put 1/2 of the batter around the bottom of the pan. Spoon in and spread out the 1 cup (340g) of jam. Then layer the second half of the batter on top.

For the blueberry streusel:

  • Combine all of the streusel ingredients, except the blueberries, in a small bowl. Rub the butter into the sugar, flour, zest, and walnuts with your fingertips. Add the blueberries, toss to combine, then spread the streusel across the top of the cake.
  • Bake for 55-60 mins. When you remove it from the oven, let it cool on a rack for 25-30 mins, and then remove the cake from the pan.

For the drizzle:

  • Combine the lemon juice and powdered sugar together in a small bowl and whisk to combine. To create a purple drizzle, separate out half the amount of icing into another bowl and add the blueberry jam to it. Whisk to combine. Drizzle on the top of the cake to decorate.

Video

Notes

You will have more jam than you need to make this recipe. Use the extra to slather on slices of this cake,  top toast, or to make cocktails.

Nutrition

Calories: 805kcalCarbohydrates: 126gProtein: 9gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 327mgPotassium: 287mgFiber: 5gSugar: 87gVitamin A: 840IUVitamin C: 23mgCalcium: 129mgIron: 3mg
Keyword blueberry, blueberry coffee cake, blueberry dessert, blueberry jam, breakfast, coffee cake, dessert
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