Blueberry Swirl Coffee Cake (Print Version)

# Ingredients:

→ Homemade Blueberry Pie Filling

01 - 1 cup granulated sugar
02 - ¼ cup Clear Jel
03 - 1 ¼ cup water
04 - 1 tablespoon lemon juice
05 - 5 cups fresh blueberries, rinsed and blanched

→ Coffee Cake

06 - 3 cups all-purpose flour
07 - 1 ½ teaspoon baking powder
08 - ½ cup unsalted butter, room temperature
09 - ½ cup vegetable shortening
10 - 1 ½ cups granulated sugar
11 - 2 teaspoon vanilla extract
12 - 1 teaspoon almond extract
13 - 4 large eggs, room temperature

→ Simple Glaze

14 - 1 cup powdered sugar
15 - 2-3 tablespoon milk

# Instructions:

01 - Wash the blueberries in a large colander then place them in a large pot of boiling water. Once the water returns to a boil, immediately turn off the heat. Remove the blueberries with a slotted spoon, placing them in a bowl covered with a clean kitchen towel to stay warm. Alternatively, you can drain the blanched blueberries in a colander, then place in a bowl and cover.
02 - In a large sauté or sauce pan, combine the granulated sugar, Clear Jel, water, and lemon juice, stirring constantly over medium heat until the granulated sugar and Clear Jel dissolves. Continue to stir until the mixture thickens and turns into a clear gel filling, about 7-8 minutes. Remove from heat, then add in the blanched blueberries, stirring until fully incorporated.
03 - Place the blueberry filling in a medium-size glass bowl to cool completely (about 2-3 hours) before using in the coffee cake. If not using right away, cool completely, then place in a tightly sealed container, and refrigerate for up to a week.
04 - Adjust your oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray a 33cm x 23cm (13 inch x 9 inch) baking pan with a flour-based baking spray. You may also add a parchment paper sleeve to the pan, lightly respray the top before adding the batter.
05 - In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set aside.
06 - Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter and vegetable shortening on medium-high speed until smooth and creamy. Add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed. Then add in the eggs one at a time, mixing well after each addition.
07 - Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Be careful not to over mix the batter.
08 - Spread ⅔ of the batter into the bottom of the prepared baking pan, reserving the rest for the topping. Top with the homemade blueberry pie filling, then drop spoonfuls of the remaining batter over the top.
09 - Place in the oven and bake for 43-45 minutes at 350°F or until the top is a light golden brown.
10 - In a small bowl, whisk together the powdered sugar and milk until smooth.
11 - While the coffee cake is still warm, drizzle with the simple glaze. Cut into squares and serve.

# Notes:

01 - Clear Jel is a modified cornstarch that works as a superior thickener for pie fillings.
02 - The cake can be stored at room temperature in an airtight container for up to 3 days.

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