Blueberry Coffee Cake

  • Rating ****

9 servings


  • For the Coffee Cake:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/3 cup butter or margarine, melted
  • 1 egg
  • 2/3 cup milk
  • 3/4 cup Smucker's Blueberry Preserves
  • For the Topping:
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped walnuts
  • 2 tablespoons flour
  • 1 tablespoon butter or margarine


Grease and flour 8 or 9-inch square baking pan. Lightly spoon flour into measuring cup; level off.

In medium bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and allspice. Add melted butter, egg and milk. Mix vigorously until well blended.

Pour half of batter into greased and floured pan; spread Smucker’s preserves evenly over batter. Top with remaining batter.

Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake.

Bake at 400 degrees F for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Recipe reprinted by permission of Smucker's. All rights reserved.

RecID 7002

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