Blueberry Rhubarb Coffee Cake

Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night. ...MORE + LESS -

1/2 cup (125 mL) granulated sugar

1/3 cup (75 mL) all-purpose flour

1/2 tsp (2 mL) ground cinnamon

1/4 cup (50 mL) firm butter or margarine

2 cups (500 mL) all-purpose flour

3/4 cup (175 mL) granulated sugar

1/4 cup (50 mL) shortening

3/4 cup (175 mL) milk

1 egg

2 1/2 tsp (12 mL) baking powder

3/4 tsp (3 mL) salt

1 cup (250 mL) fresh or frozen blueberries

1 cup (250 mL) fresh or frozen (thawed and drained) chopped rhubarb

1/2 cup (125 mL) icing sugar

1 1/2 to 2 tsp (7 to 10 mL) hot water

1/4 tsp (1 mL) vanilla

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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.