blueberry swirl coffee cake

Recipe by
Roz Wenrich

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

yield 10 -12
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For blueberry swirl coffee cake

  • FILLING
  • 1 can
    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 lg
    eggs
  • 3 c
    flour
  • ICING
  • 1 c
    confectioners' sugar
  • 1-2 Tbsp
    milk

How To Make blueberry swirl coffee cake

  • 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.
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