Alpen Blueberry Coffee Cake

  • Makes 12 servings
  • Takes: 30 minutes

Made with Alpen Original


  • 3 cups white whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon of salt
  • 1 ¾ cups of sugar
  • 1 ½ cups of unsalted butter, softened
  • 4 large eggs at room temperature
  • 2 teaspoons of pure vanilla extract
  • 1 cup of buttermilk
  • ¾ cups of Alpen Muesli (No Sugar Added) + 1 ½ cups for serving
  • 2 tablespoons of honey
  • 2 cups of fresh blueberries

For Glaze, whisk together:

  • 1 cup of confectioners’ sugar
  • 2 tablespoons milk


  1. Preheat oven to 350° F. Coat a 9-½
    inch tube pan with non-stick spray and
    set aside.
  2. In a medium bowl, whisk together
    flour, baking powder, baking soda and
    salt. In a large bowl, cream butter and
    sugar until pale and fluffy. Add eggs, one
    at a time, mixing thoroughly after each
    addition and stir in vanilla.
  3. Gently fold in flour mixture, divided
    into three batches, alternating with a
    ½ cup of buttermilk at a time. Stir until
    just combined.
  4. In a small bowl, combine Alpen with
    honey and mix until well coated.
  5. To assemble, pour half the batter
    into pan and top with blueberries.
    Spread second half of batter and top
    with Alpen mixture, pressing gently to
  6. Bake until fully set, about 1 hour,
    10 minutes. Cool completely before
    removing from pan.
  7. To serve, cut into 12 sections and
    top each slice with 2 tablespoons of Alpen and a
    drizzle of glaze.

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