Bluebarb Coffee Cake

I wanted to share a favorite coffee cake recipe with all of you...for some reason I've made it a couple of times lately and it's always yummy! :) You can put most any kind of berry in it, but it is a particularly good combination to have blueberries and rhubarb. 

Bluebarb Coffee Cake

from a Gold Medal Baking Magazine

Crumb Topping (see below)

2 c flour

3/4 c sugar

1/4 c shortening (I generally use softened butter)

3/4 c milk

1 egg

2 1/2 tsp baking powder

3/4 tsp salt

1 c fresh or frozen blueberries

1 c fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze (see below)

Heat oven to 375. Grease springform pan, 9x3 inches, or square pan, 9x9 inches. Make crumb topping; set aside.

Mix remaining ingredients except blueberries, rhubarb and glaze in large bowl; beat 30 seconds (I generally just mix with a spoon). Fold in blueberries and rhubarb. Spread into pan. Sprinkle with topping.

Bake 45-50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired. Drizzle glaze over warm coffee cake. 

Crumb Topping

1/2 c sugar

1/3 c flour

1/2 tsp cinnamon

1/4 c firm butter

Mix sugar, flour, and cinnamon in small bowl. Cut in butter until crumbly.

Vanilla Glaze

1/2 c powdered sugar

1 1/2 to 2 tsp hot water

1/4 t vanilla

Mix all ingredients until smooth and thin enough to drizzle. 

Cooking tip: Grate cold butter with cheese grater rather than cutting it in. I never like cutting in butter. 

Josh is going to turn 10 in a couple weeks...
here are some baby pics