"Bluebarb" Coffee Cake

"Bluebarb" Coffee Cake

Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

Crumb Topping
1/2
cup granulated sugar
1/3
cup Gold Medal® all-purpose flour
1/2
teaspoon ground cinnamon
1/4
cup firm butter or margarine
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
1
cup fresh or frozen blueberries
1
cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze
1/2
cup powdered sugar
1 1/2
to 2 teaspoons hot water
1/4
teaspoon vanilla
  1. Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
  2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
  3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
  4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
  5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle with your favorite chopped nuts for a special touch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 6g,
    • Trans Fat 1 1/2g),
  • Cholesterol 45mg;
  • Sodium 430mg;
  • Total Carbohydrate 71g
    • (Dietary Fiber 2g,
    • Sugars 42g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.