Blueberry Swirl Coffee Cake

Roz Wenrich

By
@BorzoiBabe

This looks like a lot of work, but it's really easy to make and delicious, too.


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Rating:

Comments:

Serves:

10-12

Prep:

30 Min

Cook:

35 Min

Method:

Bake

Ingredients

FILLING

1 can(s)
blueberry pie filling

FOR CAKE

1 1/2 c
sugar
1/2 c
butter, softened
1/2 c
shortening
1 1/2 tsp
baking powder
1 tsp
vanilla
1 tsp
almond extract
4 large
eggs
3 c
flour

ICING

1 c
confectioners' sugar
1-2 Tbsp
milk

Directions Step-By-Step

1
To make the batter, cream the sugar, butter and shortening in the bowl of an electric mixer. Add the rest of the ingredients, one at a time, beating well after each addition.
2
Spread 2/3 of the batter into the bottom of a 9x13 inch pan that has been coated with cooking spray.
3
Spread the cooked canned fruit over the batter and then drop the remaining batter, by spoonfuls, onto the fruit.
4
Bake at 350 degrees for 30-35 minutes or until the cake as turned a light brown and a knife inserted in the center comes out without batter stuck to it (there will be filling stuck to it).
5
While the cake is baking, combine the confectioners sugar and milk in a small bowl with a whisk. You want the icing to be very thick, so add more confectioners sugar until you have a thick icing. Set the icing aside. When the cake has completely cooled, drizzle the icing over the top using a spoon.
6
When the cake has completely cooled, drizzle the icing over the top using a spoon.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Kosher, Low Sodium