BLUEBERRY BEST COFFEE CAKE

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25 min Prep
1 hr 25 min Total
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9 Servings

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Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.


Ingredient List
    Crumb Topping
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/3 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 cup butter or margarine, softened
    Coffee Cake
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon1/4 cup shortening
  • Small check mark in a circle icon3/4 cup milk
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 1/2 teaspoons baking powder
  • Small check mark in a circle icon3/4 teaspoon salt
  • Small check mark in a circle icon2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
    Vanilla Glaze
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon1/4 teaspoon vanilla
  • Small check mark in a circle icon1 to 1 1/2 teaspoons hot water
Preparation
  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.
Tips
  • You can tightly wrap and freeze the baked coffee cake for up to six months.