Blueberry Fold-Over Coffee Cake

 

2

cups Gold Medal® all-purpose flour

1/4

cup sugar

1/3

cup butter or margarine, melted

2/3

cup milk

2

teaspoons baking powder

1/2

teaspoon salt

1/2

teaspoon grated lemon peel

2

cups fresh blueberries

1/3

cup sugar

1

tablespoon Gold Medal® all-purpose flour

2

teaspoons lemon juice

1

tablespoon butter or margarine, melted

1

tablespoon coarse white sparkling sugar or granulated sugar

• 1 Heat oven to 350°F. Grease cookie sheet with shortening.
• 2 In medium bowl, mix 2 cups flour, 1/4 cup sugar, 1/3 cup butter, the milk, baking powder, salt and lemon peel with fork until dough leaves side of bowl and forms a ball.
• 3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll into 12-inch circle. Fold circle into fourths. Carefully place on cookie sheet and unfold. Reshape if needed.
• 4 In small bowl, mix blueberries, 1/3 cup sugar, 1 tablespoon flour and the lemon juice. Spoon over dough to within 2 inches of edge, mounding fruit in center. Fold dough over fruit, making pleats to retain circle shape and leaving about 3-inch opening in center. Brush 1 tablespoon butter over dough; sprinkle with sparkling sugar.
• 5 Bake 35 to 40 minutes or until golden brown. Carefully remove from cookie sheet to serving plate. Let cool at least 10 minutes. Serve warm.