Blueberry (or any fruit, really) Swirl Coffee Cake

My Grammie, Pop Pop and their children (including my mom) lived on a farm adjacent to a wealthy man's estate. My Pop Pop was his manager or care-taker of sorts. This wealthy fellow would occasionally invite large groups of men (other wealthy men from the city) to his estate to go on hunts (fowl). My Grammie would bake over 100 pies for these men per hunt. Several different kinds, mind you. She knows her way around a kitchen.

Well, and this is the bittersweet part, she knew her way around a kitchen. She started losing her eye sight many years ago and has just in the past year or so lost it completely. For a woman who did so much every day of her life, she now has to rely on others to do almost everything. I hope she knows deep down that her value is not in what she can do. I say this and mean this, but I, too, need to live like I know this. We all do. So, as a tribute to my Grammie, let us find value in what encouraging words we can say to each other and the prayers we can say on another's behalf. Let's keep our identities from becoming how much do (whatever it may be) or how much we get done...end of sermon.

Blueberry Swirl Coffee Cake made with homemade peach pie filling

This recipe is from this Grammie and is a family favorite. It involves making a simple batter flavored with almond extract. Next, Grammie always made a thick blueberry pie-filling over the stove, spreading it evenly over two-thirds of the batter. I've found that I can substitute sour cherries for the blueberries or just use a pint of my canned peach or strawberry-rhubarb pie filling. (I actually prefer using my canned pie fillings in this cake over making an actual pie.) Next, you dollop the rest of the batter over the fruit filling and once it's baked and cooled, drizzle with icing.

This recipe is flexible- you could try substituting any fruit- halved strawberries, chopped peaches, raspberries, etc- and follow the recipe for the stove-top cooked filling OR use your own pie filling.

Blueberry Swirl Coffee Cake (my Grammie's recipe, adapted slightly)

Filling:
1 1/2 cup frozen (no need to thaw them) or fresh blueberries or another fruit
1/4 cup water
1/2-3/4 cups sugar
2 tbsp. cornstarch
2 tbsp. cold water
(OR, use 1 pint of homemade pie filling)

Batter:
1 1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 cups flour

Icing:

1 cup confectioners sugar
1-2 tbsp. milk

In a small saucepan, combine first three ingredients and bring to a boil, stirring occasionally. When it has come to a boil, stir in the 2 tbsp. of cornstarch and cold water. Continue stirring until the mixture becomes very thick, then remove it from the heat and set it aside.

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. Spread 2/3 of the batter into the bottom of a 9x13 inch pan that has been coated with cooking spray.

Spread the cooked fruit (or the canned pie filling) over the batter and then drop the remaining batter, by spoonfuls, onto the fruit.

My peach pie filling has apples and raisins in it, too.

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).


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.


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