Recipes / Blueberry Rhubarb Coffee Cake

recipes

Name: Blueberry Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/2 cup granulated sugar; 1/3 cup Farmer Direct Foods All-Purpose Flour; 1/2 teaspoon ground cinnamon; 1/4 cup salted butter, cold; 2 cups Farmer Direct Foods All-Purpose Flour; 3/4 cup granulated sugar; 1/4 cup salted butter, softened; 3/4 cup milk; 1 egg, large; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup blueberries; 1 cup rhubarb, chopped; 1/2 cup confectioners sugar; 1 1/2 to 2 teaspoons milk; 1/4 teaspoon pure vanilla extract

Blueberry Rhubarb Coffee Cake

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Indulge in the perfect blend of tart and sweet with our Blueberry Rhubarb Coffee Cake. Moist, buttery cake meets juicy blueberries and tangy rhubarb for a delightful treat that’s perfect any time of day. Serve it warm with a cup of coffee or tea and enjoy a slice of homemade heaven.

Crumb Topping

1/2 cup granulated sugar
1/3 cup Farmer Direct Foods All-Purpose Flour
1/2 teaspoon ground cinnamon
1/4 cup salted butter, cold

Coffee Cake

2 cups Farmer Direct Foods All-Purpose Flour
3/4 cup granulated sugar
1/4 cup salted butter, softened
3/4 cup milk
1 egg, large
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
1 cup rhubarb, chopped

Glaze

1/2 cup confectioners sugar
1 1/2 to 2 teaspoons milk
1/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Grease the bottom of a 9" springform pan or 9" circle cake pan with butter.
In small bowl, combine 1/2 cup granulated sugar, 1/3 cup of all-purpose flour and the cinnamon. Cut in butter, using a pastry blender, until crumbly; set aside.
In large bowl, combine all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread evenly in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan.
In small bowl, combine 1/2 cup confectioners sugar, 1 1/2 teaspoons of milk and 1/4 teaspoon of vanilla until smooth, thin as needed with additional 1/2 teaspoon of milk. Drizzle glaze over warm coffee cake. Serve warm.

Servings

Prep Time15

Cook Time45

Total Time1

You can easily swap the blueberries and rhubarb for 2 cups of your favorite fruit or whatever is local and in season!

Crumb Topping

1/2 cup granulated sugar
1/3 cup Farmer Direct Foods All-Purpose Flour
1/2 teaspoon ground cinnamon
1/4 cup salted butter, cold

Coffee Cake

2 cups Farmer Direct Foods All-Purpose Flour
3/4 cup granulated sugar
1/4 cup salted butter, softened
3/4 cup milk
1 egg, large
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
1 cup rhubarb, chopped

Glaze

1/2 cup confectioners sugar
1 1/2 to 2 teaspoons milk
1/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Grease the bottom of a 9" springform pan or 9" circle cake pan with butter.
In small bowl, combine 1/2 cup granulated sugar, 1/3 cup of all-purpose flour and the cinnamon. Cut in butter, using a pastry blender, until crumbly; set aside.
In large bowl, combine all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread evenly in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan.
In small bowl, combine 1/2 cup confectioners sugar, 1 1/2 teaspoons of milk and 1/4 teaspoon of vanilla until smooth, thin as needed with additional 1/2 teaspoon of milk. Drizzle glaze over warm coffee cake. Serve warm.

Servings

Prep Time15

Cook Time45

Total Time1

You can easily swap the blueberries and rhubarb for 2 cups of your favorite fruit or whatever is local and in season!

Ingredients

Crumb Topping

1/2 cup granulated sugar
1/3 cup Farmer Direct Foods All-Purpose Flour
1/2 teaspoon ground cinnamon
1/4 cup salted butter, cold

Coffee Cake

2 cups Farmer Direct Foods All-Purpose Flour
3/4 cup granulated sugar
1/4 cup salted butter, softened
3/4 cup milk
1 egg, large
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
1 cup rhubarb, chopped

Glaze

1/2 cup confectioners sugar
1 1/2 to 2 teaspoons milk
1/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Grease the bottom of a 9" springform pan or 9" circle cake pan with butter.
In small bowl, combine 1/2 cup granulated sugar, 1/3 cup of all-purpose flour and the cinnamon. Cut in butter, using a pastry blender, until crumbly; set aside.
In large bowl, combine all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread evenly in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan.
In small bowl, combine 1/2 cup confectioners sugar, 1 1/2 teaspoons of milk and 1/4 teaspoon of vanilla until smooth, thin as needed with additional 1/2 teaspoon of milk. Drizzle glaze over warm coffee cake. Serve warm.

Servings

Prep Time15

Cook Time45

Total Time1

You can easily swap the blueberries and rhubarb for 2 cups of your favorite fruit or whatever is local and in season!

Directions

Crumb Topping

1/2 cup granulated sugar
1/3 cup Farmer Direct Foods All-Purpose Flour
1/2 teaspoon ground cinnamon
1/4 cup salted butter, cold

Coffee Cake

2 cups Farmer Direct Foods All-Purpose Flour
3/4 cup granulated sugar
1/4 cup salted butter, softened
3/4 cup milk
1 egg, large
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
1 cup rhubarb, chopped

Glaze

1/2 cup confectioners sugar
1 1/2 to 2 teaspoons milk
1/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Grease the bottom of a 9" springform pan or 9" circle cake pan with butter.
In small bowl, combine 1/2 cup granulated sugar, 1/3 cup of all-purpose flour and the cinnamon. Cut in butter, using a pastry blender, until crumbly; set aside.
In large bowl, combine all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread evenly in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan.
In small bowl, combine 1/2 cup confectioners sugar, 1 1/2 teaspoons of milk and 1/4 teaspoon of vanilla until smooth, thin as needed with additional 1/2 teaspoon of milk. Drizzle glaze over warm coffee cake. Serve warm.

Servings

Prep Time15

Cook Time45

Total Time1

You can easily swap the blueberries and rhubarb for 2 cups of your favorite fruit or whatever is local and in season!

Notes

Crumb Topping

1/2 cup granulated sugar
1/3 cup Farmer Direct Foods All-Purpose Flour
1/2 teaspoon ground cinnamon
1/4 cup salted butter, cold

Coffee Cake

2 cups Farmer Direct Foods All-Purpose Flour
3/4 cup granulated sugar
1/4 cup salted butter, softened
3/4 cup milk
1 egg, large
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
1 cup rhubarb, chopped

Glaze

1/2 cup confectioners sugar
1 1/2 to 2 teaspoons milk
1/4 teaspoon pure vanilla extract

Preheat oven to 375°F. Grease the bottom of a 9" springform pan or 9" circle cake pan with butter.
In small bowl, combine 1/2 cup granulated sugar, 1/3 cup of all-purpose flour and the cinnamon. Cut in butter, using a pastry blender, until crumbly; set aside.
In large bowl, combine all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread evenly in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan.
In small bowl, combine 1/2 cup confectioners sugar, 1 1/2 teaspoons of milk and 1/4 teaspoon of vanilla until smooth, thin as needed with additional 1/2 teaspoon of milk. Drizzle glaze over warm coffee cake. Serve warm.