Blueberry Coffee Cake (Boy Bait)
This delicious blueberry coffee cake for a crowd uses beautiful summer blueberries and canned peaches. It’s a simple blueberry recipe that’s perfect for entertaining or family dinners.
Servings: 15 servings
Calories: 305kcal
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- scant 1 cup light brown sugar packed
- 1 cup unsalted butter softened
- 3 large eggs at room temperature
- 1⅔ cups fresh or frozen blueberries
- 8 ounces canned peaches drained
- ¼ cup peach juice reserved from can
- ¼ cup whole milk
For the Jam
- 1⅓ cups fresh or frozen blueberries
- 8 ounces canned peaches drained
- 5 tablespoons granulated sugar
- 4 teaspoons all-purpose flour
For the Crumble & Decoration
- 6 tablespoons brown sugar packed
- 5 tablespoons unsalted butter chilled and cubed
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1-2 tablespoons demerara sugar
Instructions
Making the Cake
- Preheat the oven to 350°F. Butter the base and sides of a 9x13-inch pan.
- Drain a 29-ounce (822g) can of sliced peaches, reserving the juice. Set aside half of the peaches, then chop the remaining peaches into bite-sized pieces.
- Whisk together the flour, baking powder, and salt until well blended.
- Cream the softened butter and brown sugar in the bowl of stand mixer fitted with the paddle attachment until pale and fluffy, about 2 minutes. Scrape down the sides of the bowl with a flexible silicone spatula.
- Add the eggs one at a time, beating well after each one. Add a tablespoon of the flour mixture with each egg to prevent the batter from curdling.
- Pour in ¼ cup (60 ml) of the reserved peach juice, then add half of the flour mixture. Mix on low speed until blended, then add the milk and remaining flour mixture. Mix until well combined, but be careful not to overbeat or it will be tough.
- Spread the batter evenly in the buttered pan and sprinkle the blueberries and chopped peaches on top.
- Bake at 350°F for about 30 minutes, until it's a pale golden on top and springs back when gently poked with a fingertip. Let the cake cool a little on a wire rack while you prepare the jam and crumble.
Making the Blueberry Jam
- Pour the reserved peach slices, frozen blueberries, sugar, and flour into a medium saucepan. Set over medium-low heat and stir frequently for about 7 minutes, until the fruit has cooked down and the jam has thickened. Cut up the peaches with a spoon as they cook, but try not to mash the fruit too much; we're looking for a chunky jam.
- Spread the jam on top of the warm cake.
Making the Crumble
- Stir together the brown sugar, flour, and cinnamon in a small bowl. Rub in the butter with your fingertips, then knead a few times until the dough-like mixture is well blended.
- Crumble up the dough and scatter it on top of the jam and coffee cake. Sprinkle a tablespoon or two of demerara sugar on top for decoration.
- Bake the boy bait at 350°F for about 15-20 minutes, until the crumble has spread and set a little. Serve the blueberry boy bait at room temperature, warm, or cold. It tastes especially good with vanilla pudding, ice cream, or custard.
Notes
- If you're using frozen blueberries, make sure they're still frozen when you use them in the recipe, or they will release too many juices.
- Butter the pan for easy removal.
- Be careful not to overbake the coffee cake, or it will be dry. It will be baked twice, so it's better for it to be a little underdone than overdone.
- Stir the blueberry jam frequently, and keep the heat low so it doesn't burn.
Nutrition
Serving: 1slice | Calories: 305kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 235mg | Potassium: 138mg | Fiber: 2g | Sugar: 16g | Vitamin A: 672IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
