Cream-Glazed Blueberry Coffee Cake


Recipe by Independent Choice

Recipe by Independent Choice

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  • 1 c. Organic Valley cultured low-fat buttermilk
  • ½ c. melted Organic Valley
  • unsalted butter, divided
  • 1 Organic Valley large brown egg
  • 1 tsp. vanilla extract
  • 4 c. blueberries
  • 2 c. all-purpose flour
  • ¾ c. whole wheat pastry flour
  • ¾ c. cane sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • ½ c. Wholesome! brown sugar


  • 4 Tbsp. Organic Valley half and half
  • ½ c. Wholesome! brown sugar
  • ½ tsp. lemon juice

Preparation Instructions

  1. Preheat oven to 350° F. Butter a 3” deep, 9” x 13” ceramic or glass baking dish.
  2. Mix buttermilk, ¼ c. melted butter, egg, and vanilla until smooth.
  3. Stir in blueberries.
  4. Using a second bowl, whisk the flours, cane sugar, brown 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.
  5. Bake for 40 to 50 minutes, until a toothpick inserted near the center comes out clean.
  6. When cake is almost done, combine glaze ingredients in a small saucepan and bring to a simmer, stirring occasionally.
  7. When cake comes out of the oven, use a wooden skewer to poke deep holes all over its surface. Then spoon the warm glaze evenly over the cake. Cool before serving.
Dan Nehring