Blueberry Rhubarb Coffee Cake

Steps

• 1

  Heat oven to 375ºF. 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 centre 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.