Blueberry Best Coffee Cake

Blueberry Best Coffee Cake

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

Blueberry Best Coffee Cake

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
Directions

  • 1Heat oven to 375°F. Grease bottom and side of 9×3-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.
  • 2In 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.
  • 3Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
  • 4In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

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