Go Back
Homemade Easy Blueberry Pie Coffee Cake photo

Easy Blueberry Pie Coffee Cake

This Easy Blueberry Pie Coffee Cake is a delightful treat! Bursting with blueberries and topped with a cinnamon sugar mixture, it's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 0.25 cup orange juice
  • 1 can (21-ounce) Blueberry Pie filling
For the Topping:
  • 0.25 cup packed brown sugar
  • 2 teaspoons ground cinnamon
For the Glaze:
  • 0.75 cup powdered sugar
  • 3 to 4 teaspoons milk

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • 9x13-inch Baking Pan
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan with cooking spray or butter to prevent sticking.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Step 3: In a separate bowl, beat together the eggs, vegetable oil, and orange juice until smooth and well mixed.
  4. Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to over-mix; a few lumps are okay!
  5. Step 5: Gently fold in the blueberry pie filling, ensuring it’s evenly distributed throughout the batter.
  6. Step 6: In a small bowl, mix together the brown sugar and ground cinnamon to create a lovely topping for your cake.
  7. Step 7: Pour half of the batter into the prepared baking pan, then sprinkle half of the cinnamon topping over it. Pour the remaining batter on top and finish with the rest of the cinnamon mixture. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a cooling rack to cool completely. For a finishing touch, whisk together the powdered sugar and milk to create a glaze and drizzle it over the cooled cake.

Notes

  • Store covered at room temperature for up to 2 days for best freshness.
  • For longer storage, refrigerate for up to a week.
  • Wrap slices in plastic wrap and foil, and freeze for up to 3 months.