Cinnamon Crumble Coffee Cake with a Blueberry Swirl

I saved one last jar of my homemade blueberry jam from last summer, knowing that during the long cold months of winter I would likely use it in a recipe. The jam was just the right amount of fruity, summery flavor needed for a cold winter’s morning.

Cinnamon Crumble Coffee Cake with a Blueberry Swirl

  • Servings: 10-12
  • Difficulty: easy
  • Print

Adapted by GourmetMariChef from Betty Crocker™ Blueberry Best Coffee Cake

Ingredients

pre-heat oven to 375°
Grease the inside of a ‘removable bottom’ tube pan.
  • 2 c. flour
  • ½ c. sugar
  • ¼ c. shortening or  dairy-free butter substitute
  • ¾ c. dairy free milk
  • 1 egg
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 4 tbsp. blueberry jam

Directions

  1. Combine all of the above ingredients in a large bowl, except the jam.
  2. Beat by hand or with a mixer for a few minutes. If it is too thick, add a little more dairy free milk.
  3. Scoop the batter into the pre-greased tube pan.
  4. Dollop the jam here and there and swirl.img_6020
  5. Sprinkle with Cinnamon Crumble, recipe below*.
  6. Bake 45 min. Cake is done when a knife is inserted and comes out clean.
  7. Cool 10 minutes and remove from pan.

*Cinnamon Crumble: Combine ¼ c. sugar, ¼ c. brown sugar, 1/3 c. flour, ½ tsp. cinnamon. Cut in ¼ c. dairy-free butter substitute until crumbly.

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