Be the first to 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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1-1/2 cups sugar
- 1/2 cup (1 stick) butter, softened
- 1/2 cup shortening
- 1-1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 4 eggs
- 3 cups all-purpose flour
- 2 cups white chocolate chips
- can (21 ounces) more fruit blueberry pie filling
- .
- Glaze:
- 1 cup powdered sugar
- 4 ounces cream cheese, at room temperature
- 1 to 2 Tablespoons heavy cream or milk
Preparation:
Heat 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.Beat sugar, margarine, shortening, baking powder, vanilla, almond extract, and eggs in large bowl on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour.
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.
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, mix powdered sugar, cream cheese, and cream until smooth and of drizzling consistency. Use a zip-top baggie with a tiny corner cut off as a container and drizzle a wiggly pattern over the top of the coffeecake.
Yield: 36 servings
