Cream-Glazed Blueberry Coffee Cake
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.
1 cup Organic Valley Cultured Lowfat Buttermilk
1/2 cup Organic Valley Unsalted Butter (4 tbsp each for cake and glaze)
1 Organic Valley Large Brown Egg
1 tsp vanilla extract
2 cups white flour
3/4 cup whole wheat pastry flour
3/4 cup sugar
2 tsp baking soda
1 tsp salt
1 cup brown sugar (1/2 cup each for cake and glaze)
4 tbsp Organic Valley Half & Half (for glaze)
1/2 tsp lemon extract (for glaze)
4 cups blueberries
Heat oven to 350° F. Butter a 3" deep, 9" by 13" 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.