Blueberry Best Coffee Cake

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Prep Time: 25 min
Total Time: 1 hour 25 min

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 40mg; Sodium 380mg; Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 39g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 9

Ingredients

  • Crumb Topping:
  • 1/2 cup granulated sugar
  • 1/3 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, softened
  • Coffee Cake:
  • 2 cups Gold Medal® all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup shortening
  • 3/4 cup milk
  • 1 egg
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
  • Vanilla Glaze:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 to 1 1/2 teaspoons hot water

Preparation

Step 1

1. Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
2. In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
4. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Storage
You can tightly wrap and freeze the baked coffee cake for up to six months.

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