Servings: 16
Yield: 1 Coffee Cake
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup butter or margarine (1 stick), cut up
1/2 cup milk
1/2 cup water
3 eggs
Powdered sugar, optional
FILLING
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 cups fresh or frozen blueberries, thawed and drained
1. To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes.
2. To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 325ºF for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar.
Yield: 1 Coffee Cake
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup butter or margarine (1 stick), cut up
1/2 cup milk
1/2 cup water
3 eggs
Powdered sugar, optional
FILLING
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 cups fresh or frozen blueberries, thawed and drained
1. To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes.
2. To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 325ºF for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar.
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