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Fresh Berry Coffee Cake

1 loaf Bridgford Frozen Ready-Dough®, thawed
¾ cup flour
¼ cup granulated sugar
¼ cup light brown sugar
2 tsp ground cinnamon
3/4 tsp ground nutmeg
¼ cup (½ stick) cold unsalted butter (cut into small pieces)
2 cups mixed fresh berries (raspberries, blueberries, etc)

Let dough thaw completely. Grease a 9 x 13 inch metal baking pan, set aside. In a medium size bowl, mix together flour, both sugars, cinnamon, and nutmeg. Add butter and work with finger tips to break up the butter and create a crumbly mixture. Press dough to fit baking pan. Sprinkle dough evenly with berries. Top with streusel. Let rise for 15-20 minutes or until puffy.* Bake on center rack in preheated 350° oven for 20-25 minutes or until edges are golden brown and center is no longer doughy.

Remove from oven and slice when cool.

* You can assemble coffee cake the evening before to bake in the morning. Cover assembled coffee cake lightly with greased plastic wrap and place in the refrigerator for 8-12 hours. Remove from refrigerator while oven is pre-heating. Bake as directed.

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