Blueberry Fold-Over Coffee Cake

Name: Blueberry Fold-Over Coffee Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 473 milliliters fresh blueberries; 1 Tbsp butter or margarine, melted; 1 Tbsp Gold Medal® all-purpose flour; 1 Tbsp coarse white sparkling sugar or granulated sugar; 2 teaspoons lemon juice; 1 teaspoons grated lemon peel; 158 milliliters milk; 1 teaspoons salt; 79 milliliters sugar

Blueberry Fold-Over Coffee Cake is a vegetarian morn meal. This recipe serves 8. One serving contains 89 calories, 1g of protein, and 2g of fat. If you have lemon peel, milk, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat oven to 350°F. Grease cookie sheet with shortening.

Ingredients you will need

Shortening

Equipment you will use

Baking Sheet

Oven

In medium bowl, mix 2 cups flour, 1/4 cup sugar, 1/3 cup butter, the milk, baking powder, salt and lemon peel with fork until dough leaves side of bowl and forms a ball.

Ingredients you will need

Baking Powder

Lemon Peel

Butter

Dough

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Bowl

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.

Ingredients you will need

Dough

All Purpose Flour

Roll

Roll into 12-inch circle. Fold circle into fourths. Carefully place on cookie sheet and unfold. Reshape if needed.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

In small bowl, mix blueberries, 1/3 cup sugar, 1 tablespoon flour and the lemon juice. Spoon over dough to within 2 inches of edge, mounding fruit in center. Fold dough over fruit, making pleats to retain circle shape and leaving about 3-inch opening in center.

Ingredients you will need

Blueberries