Blueberry Best Coffee Cake

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 9
  • Ingredients 15

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
  • Step 
    4
    In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

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