This Blueberry White Chocolate Coffeecake Recipe is great for breakfast with coffee or as a dessert. Rich in flavor, yet simple to make. It is made with blueberry pie filling, so you can make it year-round. Try substituting other fruit pie fillings for the blueberries to change it up.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 36 to 48 servings
Ingredients:
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups sugar
- 1/2 cup (1 stick) butter, softened
- 1/2 cup butter-flavored solid vegetable shortening
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 4 large eggs
- 2 cups white chocolate chips
- 1 can (21 ounces) more fruit blueberry pie filling
- .
- Glaze:
- 1 cup powdered sugar
- 2 Tablespoons cream cheese, at room temperature
- 1 to 2 Tablespoons heavy cream or milk
Preparation:
Preheat oven to 350 degrees F. Line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with non-stick foil or generously grease the pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Beat sugar, butter, shortening, vanilla, almond extract, and eggs in large bowl on low speed, scraping bowl constantly. Increase to high speed and beat an additional 3 minutes, scraping bowl occasionally. Stir in flour mixture by hand, mixing only until combined. Do not over-mix. A few lumps are fine.
Spread 2/3 of the batter in pan. Sprinkle white chocolate chips evenly over batter. Carefully spoon out and spread blueberry filling over chips. Drop remaining coffeecake batter by tablespoonsful onto pie filling. (There will be gaps.)
Bake about 40 to 45 minutes, or until batter begins to turn golden. Let rest about 10 minutes while you make the glaze. Drizzle glaze over warm coffee cake. Serve warm or let stand until cool. Store in a covered container.
For the glaze, whisk cream cheese until smooth. Stir in powdered sugar, adding cream a little at a time until you reach a drizzling consistency. Use a zip-top baggie with a tiny corner cut off as a pastry bag and drizzle a wiggly pattern over the top of the coffeecake.
Yield: 36 servings
Blueberry White Chocolate Coffeecake Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Beat sugar, butter, shortening, vanilla, almond extract, and eggs in large bowl on low speed, scraping bowl constantly. Increase to high speed and beat an additional 3 minutes, scraping bowl occasionally. Stir in flour mixture by hand, mixing only until combined. Do not over-mix. A few lumps are fine.
Spread 2/3 of the batter in pan. Sprinkle white chocolate chips evenly over batter. Carefully spoon out and spread blueberry filling over chips. Drop remaining coffeecake batter by tablespoonsful onto pie filling. (There will be gaps.)
Bake about 40 to 45 minutes, or until batter begins to turn golden. Let rest about 10 minutes while you make the glaze. Drizzle glaze over warm coffee cake. Serve warm or let stand until cool. Store in a covered container.
For the glaze, whisk cream cheese until smooth. Stir in powdered sugar, adding cream a little at a time until you reach a drizzling consistency. Use a zip-top baggie with a tiny corner cut off as a pastry bag and drizzle a wiggly pattern over the top of the coffeecake.
Yield: 36 servings
Blueberry White Chocolate Coffeecake Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
