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Blueberry Fold-Over Coffee Cake

If you have the berries, make delicious coffee cake! Folding the dough is easy.

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( 18 Ratings)

18 Ratings

5 Stars 72%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 20 min
Total Time 1 hr 10 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Serve for dessert with a dollop of whipped cream.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 5g, 5% Trans Fat 1/2g 1/2% ),
Cholesterol: 25mg; 25%;
Sodium: 340mg; 340%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 2g 2% Sugars 20g 20% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 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 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 2/14/2012 10:17:59 AM REPORT ABUSE skinnybaker said:

Rating:

Perfect dish for a sunday brunch! I recommend serving with a dollop of whipped cream (you can buy a can of redi-whip but I prefer to make my own with a pint of whipping cream and sugar with a touch of vanilla). Also, mixed berries are a good substitute in case you don't want to use just blueberries. Adding 1 cup of thinly sliced fuji apples works splendidly, too.

This reply was: Helpful Inspiring

Posted 6/29/2011 8:14:58 PM REPORT ABUSE bugsvn said:

Rating:

I just made this and it is amazing!!!! I love it. I bet it would be wonderful with all kinds of fruit in the middle...just leave out the lemon juice and pick a different flavor. I bet peaches would be awesome!

This reply was: Helpful Inspiring

Posted 7/6/2009 2:08:26 AM REPORT ABUSE sangro said:

Rating:

Strange! Im quite an experienced baker and the dough pictured, seems to have been a lot stiffer than mine. My dough had the consistency of chocolate chip cooke dough- drop cookie type. I feel the 2 cups flour wasn't enough. I really had to play long and hard to get it to look decent. Family liked it though, after much effort.

This reply was: Helpful Inspiring