Coffee cakes are the perfect anytime-brunch-pastry. Easy make-ahead coffee cake recipe can be baked the day before and served at room temperature. Likewise, it's a quick and easy recipe to throw together and pop in the oven first thing in the morning to serve warm for breakfast or brunch. Extras pack into lunch boxes for special treats, and freeze well too.
Blueberry Apple Cinnamon Coffee Cake Recipe
- 1 cup (2 sticks) butter or margarine, melted
- 6 cups all-purpose King Arthur unbleached flour
- 3 Tablespoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- 3 cups whole milk, soy milk or rice milk
- 1 Tablespoon pure vanilla extract
- 2 cups sugar or Florida Crystals
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 can (21 ounce) apple pie filling (Musselman's and Lucky Leaf are good brands)
- 1/4 cup confectioners' sugar for dusting
Brown Sugar Cinnamon Streusel Topping Recipe
- 1 1/2 cups light brown sugar, packed
- 3/4 cup unbleached all-purpose flour
- 1/4 cup (1/2 stick) butter or margarine, softened
- 2 Tablespoons ground cinnamon
- 1 cup toasted pecans, optional
How To Make Cinnamon Coffee Cake with Apples and Blueberries
- Preheat oven to 350 degrees F.
- Spray 10 X 15 inch baking pan (Pyrex baking dish, casserole dish or round stoneware baking pan) with vegetable spray.
- Melt butter and set aside to cool slightly.
- In a large bowl, combine flour, baking powder, salt and cinnamon. Set aside.
- Whisk together eggs, milk and vanilla extract in a large mixing bowl.
- Add sugar to the milk mixture and beat or whisk well.
- Add melted and slightly cooled butter and mix again.
- With a large plastic spatula or wooden spoon, fold dry ingredients into wet ingredients and mix only until moistened and blended. Do not over mix the coffee cake batter.
- Mix all streusel topping ingredients together in a small bowl, until it looks crumbly and is well combined.
- Spread half the coffee cake batter into prepared baking dish. Spread half the apple pie filling on top of the coffee cake batter with an off-set spatula. Evenly sprinkle half the fresh or frozen blueberries on top. Sprinkle half the streusel topping over the blueberries.
- Repeat with the remaining coffee cake batter, apple pie filling, blueberries and finally the rest of the streusel topping.
- Bake at 350 degrees for approximately 45-55 minutes or until coffee cake springs back when touched, or knife comes out clean. Baking time could take a little longer depending on how much moisture the blueberries have in them.
- Carefully remove from oven and place on a wire rack to cool. The Blueberry Coffee Cake can be eaten warm, or cool and refrigerate or freeze for later. Sprinkle with confectioners' sugar before serving.
- Serves 15-24 pieces depending on how big the slices are. This coffee cake recipe can be divided in half.
Related Coffee Cake and Muffin Recipes:
Raspberry Cream Cheese Coffee Cake - Awesome Coffee Cake baked in a springform pan, filled with raspberry and cream cheese, and topped with almond struesel. Make one for brunch and freeze the other.
Peach Muffin Recipe With Fresh Ripe Peaches - Peach Muffins with brown sugar & pecan streusel topping. Baked with fresh peaches or frozen peaches and spices, muffins are quick, easy peach desserts & breakfast snacks.
Blueberry and Strawberry Muffins - Looking for awesome muffin recipes? Blueberry, Strawberry and Apple Cinnamon Muffins are loaded with fruit, have a moist tender crumb and are quick and easy to make.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
