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"Bluebarb" Coffee Cake

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Betty Crocker Kitchens
Updated Feb 5, 2007
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Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night.

"Bluebarb" Coffee Cake

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 16
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Ingredients

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

430 Calories
14g Total Fat
6g Protein
71g Total Carbohydrate
42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
29%
Trans Fat
1 1/2g
Cholesterol
45mg
15%
Sodium
430mg
18%
Potassium
135mg
4%
Total Carbohydrate
71g
24%
Dietary Fiber
2g
7%
Sugars
42g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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