Blueberry Espresso Cake with Cooked Blueberry Filling: Simple and Scrumptious

Being the blueberry season is the perfect time to bake my yeast raised blueberry coffee cake. My recipe is oozing with fresh blueberries in a cooked filling before rolling out like a jellyroll to produce two delicious coffeecakes. This is an easy coffee cake that the family can enjoy as a part of breakfast, a delicious dessert to a snack with fruity goodness housed in moist, tender dough spiked gently with lemon.

Why This Easy Coffee Cake Recipe Works

For one, this bake from scratch coffee cake is delectable with a sweetened blueberry filling that is thick and the perfect consistency for spreading in its moist interior without leaking through.

Another reason this recipe is worth your attention is due to its amazing cooked blueberry filling that also would make a great pie filling and is quite comparable to a canned pie filling, only better in my opinion. However, I would double the recipe for a ten-inch pie.

This yeast coffee cake is fairly inexpensive to make with ingredients that you probably have on hand with the exception of the blueberries. If you’re lucky enough to grow them, this recipe is handy to have to make delicious use of them.

Something else that I really love is this raised dough recipe will make two coffee cakes. What I like to do is save one for another time to store in my freezer.

Tips for the Best Yeast Raised Coffee Cake with Cooked Filling

Though some recipes for a filled sweet dough call for brushing the inside with melted butter or oil, I always lightly brush with water. This lubricates to keep the interior moist and ready to receive the filling.

When you roll this dough into two large rectangles after filling it, you roll them back up lengthwise instead of from the top of the shortest end like cinnamon bread.

You also don’t want to extend the filling very close to the edges lengthwise. Give it about an inch and a half to make this cake easier to seal.

You can also substitute dry powered milk with one-third cup of dry powdered milk to one cup of water. Use warm water when mixing it for this recipe and pour the rest of that cup into your refrigerated milk. No one can taste the difference.

Brush the top of the shaped and stuffed coffee cakes with milk topping. It will soften the crust and add more of that wonderful golden brown color.

I hope that you will want to give this blueberry coffee cake a try. Please also share my recipe with family and friends and do come back to my blog for more.

How to Make Homemade Blueberry Coffee Cake with Blueberry Filling

2 packages of active dry yeast or 4 ½ teaspoons
½ warm water (not hot) + 1 teaspoon of sugar
1/3 cups of canola oil
1/4 cup of sugar
1 teaspoon of salt
2/3 cup of scalded milk, cooled to lukewarm
1 large egg, unbeaten
4 to 4 ½ cups of sifted all-purpose flour

Blueberry Filling

½ cups of sugar
3 tablespoons of cornstarch
1 pint of fresh blueberries
2 tablespoons of lemon juice
1 tablespoon of butter

Blueberry Topping Milk Wash

3 to 4 tablespoons of milk
1/4 cup of sugar
1 tablespoon grated lemon rind

To Prepare the Blueberry Coffee Cake:

1. Stir in the yeast and one teaspoon of sugar in a large measuring cup or mixing bowl with the warm water. Proof these ingredients by allowing them to rest for a few minutes. You will start seeing foam developing in the water.
2. In another large mixing bowl, add half of the flour, sugar, salt, cooled, lukewarm milk, and oil. Pour in the proofed yeast and mix to slowly incorporate before adding the egg.
3. Continue adding the remaining flour. You want slightly stiffer dough.
4. Cover and let rise in a warm place until doubled (about an hour to hour and a half).
5. To Prepare the Blueberry Filling:
6. Combine the sugar, cornstarch and washed blueberries to your pot. Add the lemon juice. Cook until very thick. Stir in the butter and then cool.
7. Divide the dough in half. Roll out one of the dough balls on a floured surface to 18 x 9-inch.
8. Now spread half the filling over dough, spreading to the edge of one long side, to within 1-1/2 inches of other long side and within one inch of the ends.
9. Roll up like a jelly roll, starting with the covered 18-inch edge. Seal the ends.
10. Form a circle or a horseshoe shape and place on a well-greased baking pan with the edge the dough up. Pinch to seal.
11. Cut slits at the top of the dough before covering it.
12. Repeat this process for the remaining dough.
13. Let the coffee cakes grow again for about 45 minutes more.
    Prepare the Blueberry Topping Milk Wash:
14. Mix the mix wash ingredients and brush over the shaped coffee cakes.
15. Bake in a 350-degree oven for 20-25 minutes, depending on how your oven is regulated.
16. Test with a cake tester, toothpick or slender knife to see if anything sticks for determining doneness. This cake should be a golden brown color.
17. ENJOY!

Other Delicious Sweet Dough Recipes I Make

Below are just a few of my home-tested sweet dough recipes that I want to share with you. Please also use my search box because I have more scrumptious ones to find.

Fluffy Peanut Butter Sweet Rolls

Sally Lunn Batter Bread

Chocolate Sweet Rolls

Swedish Coffee Cake with Caramel-Sour Cream Topping

Course:

Breakfast, Dessert, Snack

Cuisine:

American

Keyword:

blueberry coffee cake, blueberry filling, easy coffee cake recipe, homemade blueberry coffee cake with blueberry filling, yeast raised coffee cake

Servings: 12

Author: Mary Balandiat

• 2
  packages of active dry yeast or 4 ½ teaspoons
• ½
  warm water
  not hot + 1 teaspoon of sugar
• 1/3
  cups
  of canola oil
• 1/4
  cup
  of sugar
• 1
  teaspoon
  of salt
• 2/3
  cup
  of scalded milk
  cooled to lukewarm
• 1
  large egg
  unbeaten
• 4 to 4 ½
  cups
  of sifted all-purpose flour
• Blueberry Filling
• ½
  cups
  of sugar
• 3
  tablespoons
  of cornstarch
• 1
  pint
  of fresh blueberries
• 2
  tablespoons
  of lemon juice
• 1
  tablespoon
  of butter
• Blueberry Topping Milk Wash
• 3 to 4
  tablespoons
  of milk
• 1/4
  cup
  of sugar
• 1
  tablespoon
  grated lemon rind

1. To Prepare the Blueberry Coffee Cake:

2. Stir in the yeast and one teaspoon of sugar in a large measuring cup or mixing bowl with the warm water. Proof these ingredients by allowing them to rest for a few minutes. You will start seeing foam developing in the water.

3. In another large mixing bowl, add half of the flour, sugar, salt, cooled, lukewarm milk and oil. Pour in the proofed yeast and mix to slowly incorporate before adding the egg.

4. Continue adding the remaining flour. You want slightly stiffer dough.

5. Cover and let rise in a warm place until doubled (about an hour to hour and a half)

6. To Prepare the Blueberry Filling:

7. Combine the sugar, cornstarch and washed blueberries to your pot. Add the lemon juice. Cook until very thick.

8. Stir in the butter and then cool.

9. Divide the dough in half. Roll out one of the dough balls on a floured surface to 18 x 9-inch.

10. Now spread half the filling over dough, spreading to the edge of one long side, to within 1-1/2 inches of other long side and within one inch of the ends.

11. Roll up like a jelly roll, starting with the covered 18-inch edge. Seal the ends.

12. Form a circle or a horseshoe shape and place on a well-greased baking pan with the edge the dough up. Pinch to seal.

13. Cut slits at the top of the dough before covering it.

14. Repeat this process for the remaining dough.

15. Let the coffee cakes grow again for about 45 minutes more.

16. Prepare the Blueberry Topping Milk Wash:

17. Mix the mix wash ingredients and brush over the shaped coffee cakes.

18. Bake in a 350-degree oven for 20-25 minutes, depending on how your oven is regulated.

19. Test with a cake tester, toothpick or slender knife to see if anything sticks for determining doneness. This cake should be a golden brown color.

20. ENJOY!