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Blueberry Best Coffee Cake
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Delicious coffee cake topped with crunchy cinnamon streusel and sweet vanilla glaze. Enjoy!
Ingredients:
  • 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
  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup shortening
  • 3/4 cup milk
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
  • 1/4 teaspoon vanilla
  • 1 to 1 1/2 teaspoons hot water
Instructions:
  • Preheat the oven to 375°F. Grease the bottom and sides of a 9x3-inch springform pan or a 9-inch square pan with shortening or cooking spray. In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, and cinnamon. Use a fork to cut in the butter until crumbly. Set it aside.
  • In a large bowl, mix together all coffee cake ingredients excluding blueberries; beat for 30 seconds. Gently fold in blueberries. Spread the batter in the pan and sprinkle with topping.
  • Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove the pan's side.
  • Combine all glaze ingredients in a small bowl until smooth and perfectly drizzle-able. Pour over the warm coffee cake.

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