Yeasted Blueberry Coffee Cake

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

I’ve been on a jam making kick this week. I read about a really easy recipe in Jennifer Farley’s book, The Gourmet Kitchen and had to give it a go. I am now on my third batch, in as many days. Skillet jam is a super simple way to make fruit jam without the pectin and there’s no need to figure out the whole canning process, since this jam will disappear in a snap. Honestly, I just eat it out of the jar with a spoon. Today I made just enough blueberry jam to fill this brioche based coffee cake. Depending on the season and where you live, you can use fresh or frozen berries for the jam. I used frozen wild blueberries and they have a lovely tartness. This layered coffee cake is a perfect treat to serve at brunch…

Blueberries in a saucepan | Artisan Bread in Five Minutes a Day

Yeasted Coffee Cake with Blueberry Jam and Streusel Topping

Blueberry Skillet Jam

~inspired by Jennifer Farley’s Cherry Jam recipe in The Gourmet Kitchen

5 cups fresh or frozen wild blueberries (6 cups if you aren’t using the wild ones, since they are bigger)

1 cup sugar

Juice of 1/2 lemon

Cook the berries, sugar and lemon juice until the fruit juices are thick enough that you can run the spoon across the bottom of the pan and it doesn’t immediately fill in. It should be the consistency of honey.

Layered Coffee Cake 

12 ounces Brioche Dough from The New Artisan Bread in Five Minutes a Day (1 pound if you are using a 9-inch springform), you could also use one of our gluten-free recipes or whole wheat brioche.

Streusel Topping

1/3 cup all-purpose flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

Pinch salt

2 tablespoons unsalted butter, softened

To make the coffee cake:

Make the jam as described above, set aside to cool slightly. It can be made ahead.

Cooked Blueberries and Coffee Cake | Artisan Bread in Five Minutes a Day

Divide the dough into 3 pieces, shape them into balls and then roll out into disks that will fit comfortably into the Springform Pan. You can see that it goes up the sides slightly, which will help catch the juices of the jam when it is baking. Using a springform makes it so much easier to unmold the coffee cake after it is baked. I didn’t ever grease the pan and it slipped out. If you have a really old pan and things tend to stick, then grease it lightly.

Lay one of the disks into the pan.

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

Cover with 1/3 of the jam, spreading out, but not quite to the edges.

Repeat this with the remaining two disks of dough and jam.

Cover the pan and allow to rest for 1 hour.

Yeasted Blueberry Coffee Cake and Streusel Topping | Artisan Bread in Five Minutes a Day

While the coffee cake is resting and rising, prepare the streusel topping.

In a bowl mix together the flour, sugar, cinnamon and salt. Add the soft butter and work it into the sugar mixture with your fingers.

Yeasted Blueberry Coffee Cake with Streusel Topping | Artisan Bread in Five Minutes a Day

I squeeze the streusel to form some small clumps, which gives the topping some nice texture when it bakes.

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

Preheat the oven to 350°F.

Add the streusel to the pan just before baking, otherwise it will get soggy from the jam.

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

Just scatter it over the top, so it is still in pieces, don’t press it down.

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

Bake for about 45 minutes. Let it cool in the pan for 10 minutes before removing the sides of the pan.

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

Let cool for 20 minutes before cutting to allow the bread layers to set or cool longer and serve room temperature.

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

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24 thoughts to “Yeasted Blueberry Coffee Cake”

      1. I made the jam today with the fresh picked blueberries and the brioche dough is in the fridge chilling. I think I’ll assemble and bake this tomorrow. That way I can have some and send the rest to my husband’s office on Monday and have it out of temptation’s way.

  1. Oh my Heavens!!!! I just baked one of these tonight. I used a little over a pound of dough in an 8.5 inch springform pan.

    This is just as wonderful and I thought it would be. I don’t dare keep it in the house though. Most of it is going to my husband’s office. It is so pretty when sliced with the stripes of jam and bread.

  2. WOW! It’s looking sooo delicious! And the steps are all quite easy though. All the ingredients are near to me so going to make it really very soon. Hoping it comes out really tasty. Can’t wait for having it in my mouth.

  3. I just made this, and it’s delicious but it sank in the middle! What do you think the problem might be? Overproofing? Didn’t bake it long enough? Any advice would be helpful!

    1. Hi Rachel,

      That sounds like it was slightly under baked. Did it feel under baked in the middle?

      Thanks, Zoë

      1. Yes, it didn’t feel quite done in the middle! Is there a way to tell when it’s done? My cake tester only had jam on it. I read somewhere that you can test with a thermometer and that it’s done at 185 degrees- is that what you recommend? Thank you for the help, Zoe! I follow your Instagram religiously and love the Healthy Bread in 5 Minutes cookbook!

      2. Hi Rachel,

        A cake tester really won’t do it, even with raw bread dough. You can use a thermometer to check when it is done, but something this wet and gooey is going to be a bit tricky, even with a thermometer. Our dough is wet and the temperature of the baked loaf tends to be a touch higher, so you’ll want it to read closer to 190-195°F. I also press down on the top and if it gives way to your touch easily, it needs more time. Once it is set, it will resist.

        Thank you so much for following along on Instagram as well!

        Enjoy all the bread, Zoë

  4. Do you think a layer of cream cheese filling would bake up just fine, in addition to the blueberry filling? THANKS!

    1. Hi Katie,

      I love this idea. Just don’t make it too thick or it may make the dough too heavy and soggy.

      Enjoy! Zoë

  5. Thank you for your reply.
    It turned out GREAT! Also made your Braided coffeecake, but with blueberries…delicious!
    LOVE your IGTV!

  6. OOH, this looks great. Two questions. Could strawberries be used instead of blue berries? I’d love to make one of each. Also, what are the chances of success if you put the coffee cake together, (minus the streusel topping,) and refrigerated over night. Then allowing a rest of an hour or so, topping and baking?

    1. Hi Sherry,

      Yes, you can do both of those things. I think the strawberries will be great and a refrigerator rise will work for this cake!

      Enjoy, Zoë

  7. Thank you both for all your great books and recipes! I was wondering whether I could make the basic brioche dough sweeter from the get-go (so add more honey, or sugar in addition to the honey) – or would that over-excite the yeast? Thank you!

    1. The yeast won’t be bothered by this. If you do this with honey you may have to increase the flour by about a tablespoon or so.

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