Bluebarb Coffee Cake Recipe

Name: Bluebarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 cup 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 blueberries (fresh or frozen); 1 cup chopped rhubarb (fresh or frozen( thawed and drained); vanilla glaze; 1/2 cup powdered sugar; 1 1/2 - 2 teaspoons hot water; 1/4 teaspoon vanilla

Servings: persons

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 1/4 cup 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 blueberries (fresh or frozen)
1 cup chopped rhubarb (fresh or frozen( thawed and drained)
vanilla glaze
1/2 cup powdered sugar
1 1/2 - 2 teaspoons hot water
1/4 teaspoon vanilla

1
Heat oven to 375u00b0F
2
Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
3
In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon.
4
Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
5
In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds.
6
Fold in blueberries and rhubarb.
7
Spread in pan.
8
Sprinkle with topping.
9
Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean.
10
Cool 10 minutes.
11
Remove from pan if desired.
12
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.
13
Drizzle glaze over warm coffee cake.
14
Serve warm, if desired.

747

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: crumb topping, 1/2 cup granulated sugar, 1/3 cup Gold Medal all-purpose flour, 1/2 teaspoon ground cinnamon, and more.

Yes, Bluebarb Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bluebarb Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions