Blueberry Best Coffee Cake

 

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

1

egg

2 1/2

teaspoons baking powder

3/4

teaspoon salt

2

cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

1/2

cup powdered sugar

1/4

teaspoon vanilla

1

to 1 1/2 teaspoons hot water

• 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.