I make this Blueberry Pie Coffee Cake on mornings when I want something that looks like effort but comes together in under an hour. It’s a tidy bridge between pie and coffee cake: a tender, lightly sweet crumb, a full can of pie filling tucked in the middle, and a cinnamon-sugar crown with a simple glaze. It works for weekend brunch, an office drop-off, or a quick dessert for friends.

The recipe is practical and forgiving. You don’t need to chill dough or lift a rolling pin. I keep the method straightforward so you can focus on timing the oven and pouring the glaze while the house fills with warm berry scent. Follow the steps, and you’ll have a reliably pleasing cake every time.

Ingredient List

3 cups all-purpose flour — provides structure; measure by spooning into the cup and leveling for consistent texture.
1 1/2 cups granulated sugar — sweetens the batter and helps with browning.
2 1/2 teaspoons baking powder — the leavener that keeps the cake light and not dense.
1/2 teaspoon salt — balances sweetness and enhances flavor.
3 large eggs — bind the batter and add richness.
3/4 cup vegetable oil — keeps the cake moist; a neutral-flavored fat that gives a tender crumb.
1/4 cup orange juice — adds a touch of bright acidity and a subtle citrus note.
1 (21-ounce) can Blueberry Pie filling — the star; juicy, spiced berries already prepared for an even layer.
1/4 cup packed brown sugar — mixed with cinnamon for the topping; adds molasses depth.
2 teaspoons ground cinnamon — pairs with brown sugar for a warm, aromatic top layer.
3/4 cup powdered sugar — for the simple glaze; dissolves smoothly into a drizzle.
3 to 4 teaspoons milk — thins the glaze; start with 3 teaspoons and add the fourth only if needed for consistency.

Blueberry Pie Coffee Cake, Made Easy

Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Add 3 large eggs, 3/4 cup vegetable oil, and 1/4 cup orange juice to the dry ingredients. Stir until the batter is combined and smooth.
Spread half of the batter evenly in the bottom of the prepared 9×13 pan.
Spread the entire (21-ounce) can of Blueberry Pie filling evenly over the batter layer.
Use a spoon to drop the remaining batter by spoonfuls over the blueberry filling. Gently spread the spoonfuls to cover as much of the filling as possible without fully mixing the layers.
In a small bowl, combine 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon. Sprinkle this mixture evenly over the top of the cake.
Bake for 35 to 45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
While the cake cools for 5 to 10 minutes, make the glaze: in a small bowl whisk together 3/4 cup powdered sugar and 3 teaspoons milk. If needed, add up to 1 more teaspoon milk (for a total of 4 teaspoons) to reach a smooth, drizzleable consistency.
After the cake has cooled 5 to 10 minutes, drizzle the glaze evenly over the top. Let the glaze set a few minutes before slicing and serving.

Why It Deserves a Spot

This cake hits the sweet spot between fuss and reward. You get a recognizable, comforting dessert without a complicated workflow. The canned blueberry filling makes the flavor instantly familiar and reliably fruity, while the batter bakes into a tender sheet cake that’s forgiving if you’re juggling coffee and kids. The cinnamon-brown sugar top gives enough texture and aroma to dress up a simple tray.

It’s also versatile: it travels well, slices cleanly once slightly cooled, and pairs with plain coffee, creamy lattes, or a scoop of vanilla on the side. For busy households, it’s a way to present something homemade with minimal hands-on time.

Substitutions by Category

Fats

Vegetable oil — any neutral-flavored oil will keep the texture similar; adjust only if your swap has a distinct flavor.

Flour & Structure

All-purpose flour — necessary for the balance of structure and tenderness here; if you must alter the flour type, expect changes in crumb and bake time.

Sweeteners & Topping

Granulated sugar and brown sugar — the recipe uses both for balance; you can reduce the granulated sugar slightly for a less sweet cake but the texture may be a touch denser.

Liquids & Flavor

Orange juice — it adds brightness; a small splash of another citrus or fruit juice can change the note but won’t break the batter.
Milk in glaze — the listed range (3 to 4 teaspoons) is intentional: add just enough to reach a pourable glaze.

Berries & Filling

Blueberry pie filling — this canned filling is central to the recipe. If you replace it with another fruit filling, expect the final flavor and moisture to change accordingly.

Tools of the Trade

9×13-inch baking dish — required size for the baking time and layer proportions to work.
Mixing bowls — one large for batter, one small for topping and glaze prep.
Whisk and spoon — whisk for dry ingredients and glaze; spoon for dropping the remaining batter over the filling.
Measuring cups and spoons — accuracy matters, especially with flour and leavening.
Oven thermometer (optional) — helpful if your oven runs hot or cool to hit the 350°F target.
Cooling rack — lets the cake set evenly before glazing and slicing.

Watch Outs & How to Fix

Top sinks in the middle: the cake isn’t fully set. If a toothpick shows wet batter at the center, give it another 5–10 minutes in the oven and check again. If the top is browning too quickly, tent lightly with foil for the remaining bake time.

Filling oozes out the sides: if you over-spread the filling or used a deeper-than-specified pan, the filling may seep during baking. Stop early next time and make sure half of the batter is spread evenly under the filling to support it.

Dry texture: over-measuring flour is the usual culprit. Spoon the flour into the cup and level with a knife rather than scooping directly. Also confirm you used the full 3/4 cup of oil — reducing fat will reduce tenderness.

Glaze too thick or thin: start with 3 teaspoons milk and whisk into the powdered sugar. Add the fourth teaspoon only if needed. If it’s too thin, add a bit more powdered sugar and stir until it thickens to a drizzleable consistency.

Fit It to Your Goals

For breakfast: serve slices slightly warm; the glaze firms but doesn’t need to be rock hard. Pair with coffee, tea, or a milky latte.

For an office or potluck: bake in a disposable or glass 9×13 so you can hand it off easily. The cake holds its shape and transports well if cooled to room temperature before moving.

For a crowd: double-check your pan size and oven capacity. This recipe is sized for one 9×13; if you need more, make two pans or scale appropriately and monitor bake time.

If You’re Curious

Why canned filling? It’s consistent, spiced, and thickened to a pie-like texture that works perfectly as a middle layer. Homemade filling can be used, but adjust thickness so it doesn’t run.

Can I mix the filling into the batter? You can, but the cake becomes marbled rather than having a distinct berry layer. Dropping spoonfuls of remaining batter over the filling keeps the visual contrast and a pleasant textural pull between layers.

Is the orange juice necessary? It’s a small but meaningful flavor boost. If you omit it, the cake will still bake properly, but you’ll lose a subtle bright note that complements the berries.

Save It for Later

Room temperature: store loosely covered for up to 2 days. The glaze will keep a bit tacky.

Refrigeration: if you want to keep it longer, wrap tightly or keep in an airtight container and refrigerate up to 4 days. Bring to room temperature or warm gently before serving for best texture.

Freezing: you can freeze slices wrapped well for up to 2 months. Thaw in the refrigerator overnight and warm in a low oven if you prefer it warm.

Ask the Chef

If you have a question about swapping an ingredient, oven time at altitude, or adapting this for a crowd, ask away. Tell me what you have on hand or what you’re aiming for (less sugar, egg-free, travel-friendly) and I’ll help you troubleshoot the approach step by step.

Save & Share

If this Blueberry Pie Coffee Cake becomes a favorite, bookmark the recipe and share a photo with friends. It’s an easy cake that makes mornings and gatherings feel a little more considered without a lot of effort.

Print Recipe Save it for later