Cream-Glazed Blueberry Coffee Cake

70 min, 25 min prep, 12 servings, vegetarian

Cake

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

Glaze

• 4 Tablespoons Organic Valley half and half
• ½ cup Wholesome! brown sugar
  
• ½ teaspoon lemon juice
  

Instructions

1. Preheat oven to 350° F. Butter a 3” deep, 9” x 13” ceramic or glass baking dish.
2. Mix buttermilk, ¼ cup 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. When cake is almost done, combine glaze ingredients in a small saucepan and bring to a simmer, stirring occasionally.
   
6. 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.
   

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