Blueberry Swirl Coffee Cake. A moist buttery coffee cake swirled with blueberry jam, then topped with a crumb streusel and a drizzle of vanilla glaze.
Plan to make this delicious coffee cake for your upcoming weekend brunch. I brought this one into the office earlier this week and my co-workers finished it off to the last crumb. The base of the cake is inspired by one of my favourite muffin recipes and the streusel topping gets its inspiration from an apple crumble, with just a hint of freshly ground nutmeg; add to that a simple, sweet vanilla glaze and it is easy to tell why there were no leftovers at work.
This is definitely a good reason to get up early on the weekend and hey, it’s December 1st, shouldn’t you be starting your Holiday baking and filling that freezer? Time to get a head start… and this should be your first stop: Mega Cookie Recipe Collection.
Like this Coffee Cake recipe?
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- 2 1/2 cups flour
- 3 tsp baking powder
- 2 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp lemon juice or vinegar
- 1 cup blueberry jam
- ¼ cup brown sugar
- ½ tsp nutmeg
- ½ cup oatmeal
- ½ cup all purpose flour
- ¼ cup butter chopped in small pieces
- 1 cup icing sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Sift together the flour and baking powder and set aside.
In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs , sugar and vanilla extract on high speed until foamy and slightly stiffened.
Mix together the melted butter and vegetable oil in a measuring cup with a spout.
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
Mix together the whipping cream, milk and lemon juice and add slowly to the mixing bowl continuing to mix but at a reduced speed.
Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about a few lumps in the batter, they are fine.
Pour the batter into a greased and floured 9 inch springform pan or a tube pan. Dot the surface of the batter, a heaping tablespoon at a time with the blueberry jam.
Using the handle of a wooden spoon, swirl the jam through the batter.
Using your fingers, combine all ingredients in a small bowl and work the butter completely through the other ingredients until the mixture resembles a coarse meal.
Sprinkle streusel topping over the entire surface of the cake batter in the pan.
Bake at 325 degrees F for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before drizzling with vanilla glaze and serving.
Whisk all three ingredients together until smooth and drizzle over the coffee cake.
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