BLUEBERRY FOLD-OVER COFFEE CAKE

Ingredients

2	cups Gold Medal® all-purpose flour
1/4	cup sugar
1/3	cup butter or margarine, melted
2/3	cup milk
2	teaspoons baking powder
1/2	teaspoon salt
1/2	teaspoon grated lemon peel
2	cups fresh blueberries
1/3	cup sugar
1	tablespoon Gold Medal® all-purpose flour
2	teaspoons lemon juice
1	tablespoon butter or margarine, melted
1	tablespoon coarse white sparkling sugar or granulated sugar

Method

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.