The timing was perfect for me to comb through my assigned Secret Recipe Club blog for blueberry recipes! I was in luck. I found some delightful recipes using blueberries: Blueberry-Lemon Ricotta Muffins, Blueberry Pie, Blueberry Cream Cheese Coffee Cake or the Pumpkin Spice Latte Cookies...but that one has nothing to do with blueberries, it just sounds good!
Yes, Jessie Weaver, the Vanderbilt Wife, provided me with many choices. Jessie is a very busy lady. She started her blog as a way to make herself write more regularly. She is a writer and an editor who uses her blog to help support women who are viewing themselves as less than perfect and desire the support of a kindred spirit who is sharing her own challenges, failures, successes and improvement stories...along with a recipe or two. She even has summaries of books that she has read. I found that we had read quite a few of the same titles and I appreciated the recommendations for some "new to me books," too.
On with my choice! I seemed to fixate on the Cooking Light Five Star recipe for Blueberry Cream Cheese Coffee Cake that Jessie adapted. She had me convinced that it was the recipe for me...goodness, if the family can polish this cake off at breakfast and if the cakes were sold and well received at a craft sale, then the cake is certainly worthy!
Blueberry Cream Cheese Coffee Cake
adapted from Cooking LIght Five Star Recipes and Jessie Weaver the Vanderbilt Wife
Yield: 8 servings
Preheat Oven: 350° F.
1/4 cup butter, softened (1/2 stick)
1 cup sugar
4 oz. cream cheese, at room temperature
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 cups blueberries, fresh or frozen (if frozen, thaw)
1 Tbsp turbinado sugar
1 tsp cinnamon
Prepare a 9-inch cake pan. Spray with cooking spray.
Using a mixer, beat the butter and cream cheese until creamy. Gradually mix in the sugar. Add the egg and vanilla and beat well.
In a separate bowl whisk to mix, the flour, baking powder and salt.
Fold in the berries.
The batter will be very thick. Spoon it into the prepared pan. Smooth the top. Sprinkle the turbinado sugar and the cinnamon over the top. (Adjust the amount of the turbinado sugar and cinnamon to suit your preference.) I used less than the amount in the recipe.
Bake the coffee cake for 50-60 minutes. Check at 50 minutes and bake the additional time if required. Cool the coffee cake on a wire rack.
Note: Freezes well.
The verdict: Since I have made the cake twice within two weeks, then you know that it must be pretty tasty! I have to admit that I was very nervous with how thick the batter was but I smoothed it out and when I cut the first slice I wasn't unhappy...it had a very nice crumb and tasted heavenly. I also have to fess up and tell you that I did not thaw the blueberries. I totally missed that line in the recipe. I measured the berries, dumped them in, and mixed. All was well. All was delicious!