Blueberry Pie Filling Coffee Cake with Spice Topping
Indulge in the comforting sweetness of this Blueberry Pie Filling Coffee Cake with Spice Topping, a delightful treat that blends soft, buttery cake with a luscious layer of blueberry pie filling and a crumbly spiced topping. Perfect for breakfast, brunch, or dessert, this recipe features a moist and tender crumb infused with vanilla and finished with a sprinkle of cinnamon and nutmeg for a warm, aromatic touch. The contrasting textures—from the juicy blueberry center to the crisp crumb topping—make every bite irresistible. Simple to prepare in under an hour, this crowd-pleaser pairs wonderfully with a hot cup of coffee or tea. Whether you're hosting guests or treating yourself to something special, this coffee cake is a must-try for lovers of fruity, spiced baked goods.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberry pie filling
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 cup Unsalted butter, melted
- 0.5 cup All-purpose flour (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a handheld or stand mixer, beat the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the eggs, milk, and vanilla extract to the mixture. Beat until smooth and no dry streaks remain, ensuring the batter is well combined but not overmixed.
Pour half of the batter into the prepared baking pan and spread it evenly with a spatula.
Spoon the blueberry pie filling over the batter, spreading it out to create an even layer. Then, pour the remaining batter on top, gently spreading it to cover the filling.
In a small bowl, prepare the spice topping by combining the brown sugar, ground cinnamon, ground nutmeg, melted butter, and all-purpose flour. Mix until the mixture forms a crumbly texture.
Sprinkle the crumb topping evenly over the top layer of batter in the pan.
Bake the coffee cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean (avoid the blueberry layer when testing).
Allow the coffee cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Optional: Serve warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 53.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
