Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night.
"Bluebarb" Coffee Cake
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 16
Ingredients
Crumb Topping
- 1/2 cup granulated sugar
- 1/3 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup firm butter or margarine
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
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 1/2 to 2 teaspoons hot water
- 1/4 teaspoon vanilla
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
-
Step2In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
-
Step3In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
-
Step4Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
-
Step5In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.
Nutrition
430
Calories
14g
Total Fat
6g
Protein
71g
Total Carbohydrate
42g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 1 1/2g
- Cholesterol
- 45mg
- 15%
- Sodium
- 430mg
- 18%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 71g
- 24%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 42g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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