blueberry swirl coffee cake

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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