Friday, July 10, 2009

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

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.

1 comment:

stepheny weaver said...

This sounds REALLY good! :)

I hope to make this soon!
We just picked 54 lbs of blueberries! WOW!