Cream-Glazed Blueberry Coffee Cake
30 MIN PREP•40 MIN COOK•70 MIN TOTAL
16 SERVINGS
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 PREP•40 MIN COOK•70 MIN TOTAL
16 SERVINGS
Cooking Mode
Prevent your screen from going dark as you follow along.
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
Cooking Mode
Prevent your screen from going dark as you follow along.
Select a step number to highlight that step.
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.
© Organic Valley 2024. All rights reserved.
