Alpen Blueberry Coffee Cake

Ingredients

• 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

Directions

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
   adhere.
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 tbs of Alpen and a
   drizzle of glaze.