Blueberry Fold-Over Coffee Cake

Ingredients

• 2 cups flour all-purpose
• 0.3 cup sugar 
• 0.3 cup butter melted
• 0.7 cup milk 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 0.5 teaspoon lemon zest grated
• 2 cups blueberries fresh
• 0.3 cup sugar 
• 1 tablespoon flour all-purpose
• 2 teaspoons juice of lemon 
• 1 tablespoon butter melted
• 1 tablespoon granulated sugar white

Equipment

• bowl
• baking sheet
• oven

Directions

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.
4. Roll into 12-inch circle. Fold circle into fourths. Carefully place on cookie sheet and unfold. Reshape if needed.
5. 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.
6. Brush 1 tablespoon butter over dough; sprinkle with sparkling sugar.
7. Bake 35 to 40 minutes or until golden brown. Carefully remove from cookie sheet to serving plate.
8. Let cool at least 10 minutes.
9. Serve warm.