BLUEBERRY SWIRL COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Shelton Estate in Arlington, Texas in 1992. 1-1/2 cups sugar 1/2 cup butter 1/2 cup shortening 1 teaspoon vanilla extract 1 teaspoon almond flavor 4 eggs 3 cups flour 1-1/2 teaspoons baking powder 1 can blueberry pie filling Frosting: 1 cup powdered sugar 1 teaspoon melted butter Cream butter, sugar, shortening, vanilla and almond flavor then add eggs one at a time. Stir in flour and baking powder. Pour 2/3 batter onto greased cookie sheet then spread on pie filling. Drop remaining batter by teaspoon over pie filling. Bake at 350 for 45 minutes. Combine powdered sugar and melted butter then drizzle over coffeecake while warm.

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