Blueberry Fold-Over Coffee Cake

Ingredients

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

Equipment

• bowl
• baking sheet
• oven

Directions

1. Heat oven to 350F. 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.