Blueberry White Chocolate Coffee Cake Recipe

Name: Blueberry White Chocolate Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; ½ cup butter, softened; ½ cup shortening; 1 ½ teaspoons baking powder; 1 teaspoon vanilla; 1 teaspoon almond extract; 4 eggs; 3 cups all-purpose flour; 2 cups white 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

Servings: persons

1 ½ cups sugar
½ cup butter, softened
½ cup shortening
1 ½ teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs
3 cups all-purpose flour
2 cups white 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

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.
4
Stir in flour.
5
Spread 2/3 of the batter in pan.
6
Sprinkle white chocolate chips evenly over batter.
7
Carefully spoon out and spread blueberry filling over chips.
8
Drop remaining coffeecake batter by tablespoonsful onto pie filling.
9
Bake about 40 to 45 minutes, or until batter begins to turn golden.
10
Let rest about 10 minutes while you make the glaze.
11
Drizzle glaze over warm coffee cake.
12
Serve warm or let stand until cool.
13
Store in a covered container.
14
For the glaze, mix ingredients until smooth and of drizzling consistency.
15
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.
16
36 servings.

1755

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups sugar, ½ cup butter, softened, ½ cup shortening, 1 ½ teaspoons baking powder, and more.

Yes, Blueberry White Chocolate Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry White Chocolate Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions