Blueberry Fold-Over Coffee Cake If you have the berries, make delicious coffee cake! Folding the dough is easy. Prep Time:20 min Start to Finish:1 hr 10 min Makes:8 servings 2cups Gold Medal® all-purpose flour1/4cup sugar1/3cup butter or margarine, melted2/3cup milk2teaspoons baking powder1/2teaspoon salt1/2teaspoon grated lemon peel2cups fresh blueberries1/3cup sugar1tablespoon Gold Medal® all-purpose flour2teaspoons lemon juice1tablespoon butter or margarine, melted1tablespoon coarse white sparkling sugar or granulated sugar 1.Heat oven to 350°F. Grease cookie sheet with shortening.2.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.3.Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll into 12-inch circle. Fold circle into fourths. Carefully place on cookie sheet and unfold. Reshape if needed.4.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. Brush 1 tablespoon butter over dough; sprinkle with sparkling sugar.5.Bake 35 to 40 minutes or until golden brown. Carefully remove from cookie sheet to serving plate. Let cool at least 10 minutes. Serve warm. Nutrition Information 1 Serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 25mg; Sodium 340mg; Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet. Serve WithServe for dessert with a dollop of whipped cream. © 2008 ®/TM General Mills All Rights Reserved __._,_.___
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