Easy Blueberry Pie Coffee Cake
This Easy Blueberry Pie Coffee Cake is a delightful blend of fluffy cake and sweet blueberries, perfect for any occasion!
Servings: 12 servings
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1/4 cup orange juice
- 1 21-ounce can blueberry pie filling
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 3/4 cup powdered sugar
- 3 to 4 teaspoons milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your 9x13 inch baking pan with cooking spray or butter.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs, and then add the vegetable oil and orange juice. Mix until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Mix gently until just combined.
- Spread half of the batter into the prepared baking pan. Spoon the blueberry pie filling evenly over the batter, then cover with the remaining batter.
- In a small bowl, combine the brown sugar, ground cinnamon, and a sprinkle of flour. Sprinkle this over the top layer of batter.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Transfer to a cooling rack and prepare the glaze.
- Whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- 9x13 inch baking pan
- Cooling Rack
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week, wrapped tightly.
- Freeze individual slices for up to 3 months, wrapped in plastic wrap and foil.