Blueberry-Rhubarb Coffee Cake

 

1/4

cup granulated sugar

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon ground cinnamon

2

tablespoons firm margarine or butter

1

cup Gold Medal® all-purpose flour

1

cup Gold Medal® whole wheat flour

3/4

cup granulated sugar

1/4

cup canola oil

3/4

cup fat-free (skim) milk

1

egg

2

teaspoons baking powder

1/2

teaspoon salt

1

cup fresh or frozen blueberries

1

cup fresh or frozen (thawed and drained) chopped rhubarb

1/2

cup powdered sugar

1 1/2

to 2 teaspoons hot water

1/4

teaspoon vanilla

• 1 Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
• 2 In small bowl, mix 1/4 cup granulated sugar, 2 tablespoons 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 center 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.