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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.
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Recipe by Terese Allen

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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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.

30 MIN PREP
40 MIN COOK
1 HR 10 MIN TOTAL
16 servings
Ingredients
1 cup Organic Valley Cultured Lowfat Buttermilk
½ cup Organic Valley Unsalted Butter (4 tbsp each for cake and glaze)
1 Organic Valley Large Brown Egg
A small bottle of vanilla extract.
1 teaspoon vanilla extract
A small bottle of vanilla extract.
A bowl of white flour.
2 cups white flour
A bowl of white flour.
A bowl of whole wheat flour.
¾ cup whole wheat pastry flour
A bowl of whole wheat flour.
A small bowl of sugar.
¾ cup sugar
A small bowl of sugar.
2 teaspoon baking soda
A small bowl of salt.
1 teaspoon table salt
A small bowl of salt.
Small bowl of brown sugar.
1 cup brown sugar (½ cup each for cake and glaze)
Small bowl of brown sugar.
4 tablespoons Organic Valley Half & Half (for glaze)
A lemon with a slice on the side.
½ teaspoon lemon extract (for glaze)
A lemon with a slice on the side.
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.
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