Blueberry Coffee Cake

A delicious coffee cake with a layer of homemade blueberry filling smack dab in the center.  This tender coffee cake is topped with a crunchy crumb topping.
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The cake portion of this coffee cake is very tender.  When I was making it, it reminded me of a biscuit recipe, the ingredients come together to make more of a dough than a batter. Half the dough is spread onto the bottom of an 8x8 ungreased baking dish.   The center of the cake is a homemade fruit filling. I used 2 cups of thawed and drained frozen blueberries for my filling. You don't have to limit yourself to blueberries.  You can use peeled apricots,peaches, chopped and peeled apples blueberries or raspberries to make the filling. I didn't spread the filling to the sides of the pan, I left a 1/2 inch space around the pan edges free of filling because I wanted the filling encased by the dough so as not to have any problems getting my slices out of the pan.  After the filling is spread over the batter in the pan, the second half of the dough is placed on the filling in small dollops.  I took a butter knife and smoothed the dollops together to make a layer over the top then made the crumb topping and sprinkled it over all.  The recipe said to bake the cake for 40 to 45 minutes, mine was done at 30 minutes, you can also double the ingredients and make this in a 13x9 baking pan.  You will enjoy this tender fruit filled coffee cake, I know we did!  Enjoy!

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Blueberry Coffee Cake
Better Homes And Gardens

Ingredients: 

1 1/2 - 2  cups  sliced, peeled apricots or peaches; chopped, peeled apples; or blueberries or red raspberries
1/4  cup  water 
1/4  cup  sugar 
2  tablespoons  cornstarch 
1 1/2  cups  all-purpose flour 
3/4  cup  sugar 
1/2  teaspoon  baking powder 
1/4  teaspoon  baking soda 
1/4  cup  butter 
1  egg, lightly beaten 
1/2  cup  buttermilk or sour milk 
1/2  teaspoon  vanilla 

Crumb Topping:

1/4  cup  all-purpose flour 
1/4  cup  sugar 

2  tablespoons  butter 

  

Directions: 

For filling, in a medium saucepan combine fruit and the water. Bring to boiling; reduce heat. Simmer (do not simmer raspberries), covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more; set filling aside.

• 2. Preheat oven to 350 degrees F. In a medium bowl combine the 1-1/2 cups flour, the 3/4 cup sugar, the baking powder, and baking soda. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
  3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spoon and gently spread filling over batter. Drop remaining batter in small mounds onto filling.
  4. In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden. Serve warm.