Blueberry Chocolate Coffee Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 4 eggs
• 3 cups all-purpose flour
• 2 cups chocolate chips
• 1 (21 ounce) can blueberry pie filling
• 1 cup powdered sugar
• 4 ounces cream cheese, at room temperature
• 1 -2 tablespoon heavy cream or 1 -2 tablespoon milk

Recipe

• 1 heat oven to 350 degrees f. line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with non-stick foil or generously grease the pan.
• 2 beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly.
• 3 beat on high speed 3 minutes, scraping bowl occasionally. stir in flour.
• 4 spread 2/3 of the batter in pan. sprinkle chocolate chips evenly over batter. carefully spoon out and spread blueberry filling over chips.
• 5 drop remaining coffeecake batter by tablespoonsful onto pie filling.
• 6 bake about 40 to 45 minutes, or until batter begins to turn golden. let rest about 10 minutes while you make the glaze.
• 7 drizzle glaze over warm coffee cake. serve warm or let stand until cool. store in a covered container.
• 8 for the glaze, mix ingredients until smooth and of drizzling consistency. use a zip-top baggie with a tiny corner cut off as a container and drizzle a wiggly pattern over the top of the coffeecake. 36 servings.