Blueberry Coffee Cake with Blueberry Jam Ripple

There’s something about coffee cake that feels like a hug in baked form—soft, buttery, and just sweet enough. Add in fresh blueberries, a ribbon of blueberry jam, and a cinnamon streusel topping, and you’ve got a coffee cake that goes from yum to oh wow, I need another slice right now.

This Blueberry Coffee Cake with Blueberry Jam Ripple is one of those recipes that looks and tastes bakery-level, but it’s surprisingly easy to make at home. You don’t need a mixer, you don’t need to wait for dough to rise, and you definitely don’t need to overthink it. Just stir, layer, bake, and enjoy.

I made this cake for the first time when I had a fridge full of blueberries that were just starting to soften and a jar of homemade blueberry jam that needed to be used up. The combo? A total game-changer. The jam ripple bakes into the center of the cake like a fruity surprise, while the fresh berries keep every bite juicy and bright. Now it’s the coffee cake I bring to family brunches, holidays, and whenever someone needs a little pick-me-up.

Why You’ll Love This Recipe

• Jam ripple magic: That blueberry jam swirl in the middle adds moisture, flavor, and just a touch of gooey goodness.
• Perfect crumb: The cake is soft and tender, thanks to sour cream in the batter.
• Fresh and fruity: The mix of fresh blueberries and jam gives this cake layers of blueberry flavor.
• Cinnamon streusel topping: Because every coffee cake needs that sweet, crumbly crown.
• Make-ahead friendly: Great for baking the night before and serving the next day.

This cake isn’t overly sweet, which makes it perfect for breakfast, brunch, or an afternoon coffee break. Pair it with your favorite cup of tea or coffee and prepare to fall in love.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: About 1 hour 10 minutes
• Servings: 10–12 slices
• Calories per serving: 310
• Protein: 4g | Carbs: 38g | Fat: 15g

Ingredients

For the Cake:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries (tossed with 1 tsp flour)

For the Jam Ripple:

• ½ cup blueberry jam or preserves (store-bought or homemade)
• Optional: ½ teaspoon lemon zest for brightness

For the Streusel Topping:

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small cubes

Step-by-Step Instructions

Step 1: Prep the Pan and Preheat

• Preheat your oven to 350°F.
• Grease a 9-inch springform pan or 8×8 square baking pan. Line the bottom with parchment paper for easy removal.

Step 2: Make the Streusel

• In a small bowl, mix the flour, brown sugar, and cinnamon.
• Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until it looks like coarse crumbs.
• Chill in the fridge while you prep the batter.

Step 3: Make the Cake Batter

• In a large mixing bowl, cream together butter and sugar until light and fluffy (about 2 minutes).
• Add the eggs, one at a time, then mix in the vanilla and sour cream.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined—don’t overmix.
• Gently fold in the blueberries (tossing them in flour helps keep them from sinking).

Step 4: Layer the Cake

• Spoon half of the batter into your prepared pan and spread it evenly.
• Dollop the blueberry jam over the batter in spoonfuls, then use a butter knife to gently swirl it through.
• Top with the remaining batter and spread evenly again.
• Sprinkle the chilled streusel topping evenly over the top.

Step 5: Bake

• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean (a little jam is okay).
• Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

How to Serve

This coffee cake is delicious warm, at room temperature, or even chilled the next day. Here are a few serving ideas:

• With a hot cup of coffee or chai tea
• Drizzled with a simple vanilla glaze (powdered sugar + milk + a touch of vanilla)
• Served with a scoop of vanilla yogurt for breakfast
• With a dollop of whipped cream or a dusting of powdered sugar for dessert

Additional Tips

1. Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temp for the best texture.
2. Flour the berries: Tossing blueberries in a bit of flour helps prevent them from sinking to the bottom of the cake.
3. Don’t overmix: Stir the batter until just combined to keep the crumb tender.
4. Use good jam: A high-quality or homemade blueberry jam adds major flavor. You can even warm it slightly to make it easier to swirl.
5. Make ahead: This cake actually tastes better the next day as the flavors have time to settle.

Recipe Variations

• Other fruit: Swap blueberries for raspberries, blackberries, or even diced peaches.
• Citrus twist: Add lemon or orange zest to the batter or the jam ripple for extra brightness.
• Nutty topping: Add chopped pecans or almonds to the streusel for a little crunch.
• Gluten-free: Use a 1:1 gluten-free flour blend. The texture may vary slightly, but still delicious.
• Mini cakes: Use a muffin tin to make individual coffee cake muffins—just reduce the bake time to 20–25 minutes.

Serving Suggestions

• Breakfast spread: Serve alongside scrambled eggs, fresh fruit, and your favorite hot drink.
• Brunch platter: Add this to a table with bagels, smoked salmon, and a fruit salad.
• Sweet snack: A slice of this with an afternoon coffee is the perfect pick-me-up.
• Giftable treat: Wrap individual slices in parchment and tuck them into a box for a lovely homemade gift.

Freezing and Storage

• Store: Keep the coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5.
• Freeze: Let cool completely, then wrap slices individually or freeze the whole cake. It’ll keep for up to 2 months.
• Reheat: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes to bring back that just-baked texture.

Special Equipment

• 9-inch springform or square baking pan: A springform makes it easy to release the cake without flipping it.
• Pastry cutter or fork: For blending the streusel topping.
• Mixing bowls and spatula: Basic tools for stirring and folding without overmixing.
• Cooling rack: Helps the cake cool evenly after baking.

FAQ

Can I use frozen blueberries?
Yes! Just toss them in flour and don’t thaw—this prevents them from bleeding into the batter.

What’s the best jam for the ripple?
A good-quality blueberry jam or preserve. If using store-bought, check the ingredients for real fruit. Homemade is amazing if you have it!

Can I skip the streusel topping?
You can, but it adds a lovely texture. If you want something lighter, sprinkle just a bit of coarse sugar before baking instead.

Can I make this dairy-free?
Yes—use plant-based butter, dairy-free yogurt in place of sour cream, and a non-dairy milk alternative if needed.

Why did my cake sink in the middle?
It may have been underbaked or the batter was overmixed. Always check doneness with a toothpick and use room temp ingredients.

Can I double this recipe?
Yes—bake it in a 9×13 pan and increase the baking time by about 10–15 minutes.

How sweet is this cake?
It’s lightly sweet, not as sugary as dessert cake. The jam and streusel add just the right amount of sweetness.

What’s the best way to swirl the jam?
Dollop it in spoonfuls, then drag a butter knife gently through to create ribbons—don’t overdo it or it’ll mix into the batter.

Can I use a different type of fruit jam?
Absolutely! Raspberry, blackberry, or even peach jam would all be amazing.

Do I need to refrigerate the leftovers?
Not right away. It’s fine at room temp for a couple days, but refrigerate for longer storage.

Conclusion

This Blueberry Coffee Cake with Blueberry Jam Ripple is everything you want in a homemade treat—cozy, comforting, and bursting with juicy berry flavor. It’s soft and tender, layered with fruity goodness, and topped with the kind of crumbly streusel that makes you close your eyes with every bite.

Whether you’re baking for a brunch crowd, a family breakfast, or just yourself (because you deserve it), this is the kind of recipe that feels like a little celebration in every slice.

If you make it, I’d love to hear how it turned out! Leave a comment, snap a photo, or tag me on Instagram so I can drool over your blueberry creations.

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