Cream-Glazed Blueberry Coffeecake
I've made this sensational coffeecake many times and every time I get the same question: "May I have the recipe"? It's adapted from one originally shared with me by Laura Cominetti of Arena, Wisconsin. Laura called it “coffeecake,” so that’s what I do, too. Still, it’s so rich and special that I typically serve it for dessert.
Prep Time: 30
Servings: 16
Ingredients:
1 cup Organic Valley buttermilk
4 tablespoons Organic Valley butter, melted
1 large Organic Valley egg
1 teaspoon vanilla extract
4 cups blueberries (fresh or partially thawed)
2 cups white flour
3/4 cup whole wheat pastry flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
Glaze:
4 tablespoons Organic Valley butter
4 tablespoons Organic Valley half and half
1/2 cup brown sugar
1/2 teaspoon lemon extract
Instructions:
1. Heat oven to 350 degrees. Butter a large, deep ceramic or glass baking dish, about 9 by 13 inches in size.
2. Mix buttermilk, melted butter, egg and vanilla until smooth. Stir in blueberries. Using a second bowl, whisk the flours, sugar, baking soda and salt until well blended. Gently stir the wet ingredients into the dry until barely combined. Spread batter in prepared baking dish; sprinkle brown sugar over batter.
3. Bake until toothpick inserted near center comes out clean, 40-50 minutes. When cake is almost done, combine glaze ingredients in a small saucepan and bring to a simmer, stirring occasionally. When cake comes out of the oven, use a meat skewer to poke deep holes all over its surface, then spoon the warm glaze evenly over the cake. Cool before serving.
Copyright by Terese Allen
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