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