Cream-Glazed Blueberry Coffee Cake

Name: Cream-Glazed Blueberry Coffee Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16
Cuisine: American
Ingredients: 1 cup [Organic Valley® Buttermilk]; 1/2 cup [Organic Valley® Unsalted Butter] (4 tbsp each for cake and glaze); 1 [Organic Valley® Large Brown Egg]; 1 teaspoon vanilla extract; 2 cups white flour; 3/4 cup whole wheat pastry flour; 3/4 cup sugar; 2 teaspoon baking soda; 1 teaspoon table salt; 1 cup brown sugar (1/2 cup each for cake and glaze); 4 tablespoons [Organic Valley® Half & Half] (for glaze); 1/2 teaspoon lemon extract (for glaze); 4 cups blueberries

Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).

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A piece of cream-glazed blueberry coffee cake on a small plate with a fork and the whole cake in a dish on the side.

Better print this one out because this is a recipe people always ask for. Originally shared by Laura Cominetty, Terese adapted this recipe into a rich, decadent coffee cake that’s more of a dessert than a morning pastry.

30 min Prep40 min Cook1 hr 10 min Total

30 min Prep•40 min Cook•1 hr 10 min Total

30 min Prep•40 min Cook

1 hr 10 min Total

16 Servings

30 min Prep40 min Cook1 hr 10 min Total

30 min Prep•40 min Cook•1 hr 10 min Total

30 min Prep•40 min Cook

1 hr 10 min Total

16 Servings

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Ingredients

1 teaspoon vanilla extract
2 cups white flour
¾ cup whole wheat pastry flour
¾ cup sugar
2 teaspoon baking soda
1 teaspoon table salt
1 cup brown sugar (½ cup each for cake and glaze)
½ teaspoon lemon extract (for glaze)
4 cups blueberries

Directions

Heat oven to 350 F. Butter a 3 inch deep, 9 by 13 inch ceramic or glass baking dish. 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.
Bake for about 40 to 50 minutes until a toothpick inserted near the center comes out clean. 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.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Heat oven to 350 F. Butter a 3 inch deep, 9 by 13 inch ceramic or glass baking dish. 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.
Bake for about 40 to 50 minutes until a toothpick inserted near the center comes out clean. 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.