Cream-Glazed Blueberry Coffeecake

Quick Info

Dessert/Topping Dairy 15-30 min 8+


Cream-Glazed Blueberry Coffeecake


  • 1 cup Organic Valley® buttermilk
  • 4 Tbsp. Organic® Valley butter, melted
  • 1 Organic Valley® large egg
  • 1 tsp. 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 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄2 cup brown sugar
  • 4 Tbsp. Organic Valley® butter
  • 4 Tbsp. Organic Valley® half and half
  • 1⁄2 cup brown sugar
  • 1⁄2 tsp. lemon extract


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.

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