Blueberry Rhubarb Coffee Cake
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.
Servings: 8
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
Instructions
- 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.
Notes
You can easily swap the blueberries and rhubarb for 2 cups of your favorite fruit or whatever is local and in season!