Blueberry White Chocolate Cake

Prep Time: twenty minutes

Cook Time: 45 minutes

Yield: 36 to 48 servings

Total Time: one hour, five minutes

Ingredients:

three cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup (one stick) butter, softened
1/2 cup butter-flavored solid vegetable shortening
one teaspoon pure vanilla extract
one teaspoon almond extract
four giant eggs
two cups white chocolate chips
one can (21 ounces) more fruit blueberry pie filling
.
Glaze:
one cup powdered sugar
two Tablespoons cream cheese, at room temperature
one to two Tablespoons heavy cream or milk

Preparation:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Preheat oven to 350 degrees F. Line jelly roll pan, 15-1/2 x 10-1/2 x one inch, with non-stick foil or generously grease the pan.

Beat sugar, butter, shortening, vanilla, almond extract, and eggs in giant bowl on low speed, scraping bowl constantly. Increase to high speed and beat an additional three 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 ten minutes while you make the glaze. Drizzle glaze over warm coffee cake. Serve warm or let stand until cold. Store in a covered container.

For the glaze, whisk cream cheese until smooth. Stir in powdered sugar, adding cream a tiny 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.