Blueberry Rhubarb Coffee Cake

Name: Blueberry Rhubarb Coffee Cake
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 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

Save Recipe

Prep 15 min
Total 1 hr 15 min
Servings 8

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

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

Apr 20, 2013

Ingredients

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

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.

Expert Tips

Tip 1
Tip: Sprinkle with your favourite chopped nuts for a special touch.

Nutrition Information

430 Calories, 14g Total Fat, 6g Protein, 71g Total Carbs, 42g Sugars

Nutrition Facts

Serving Size: 8 servings

Calories: 430

Total Fat: 14g

Saturated Fat: 6g

Trans Fat: 1 1/2 g

Cholesterol: 45mg

Sodium: 430mg

Total Carbs: 71g

Dietary Fiber: 2g

Sugars: 42g

Protein: 6g

% Daily Value*:

Exchanges:

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