Blueberry Cream Cheese Coffee Cake
There comes a time when one must take time to clean out the freezer. I knew it was time as I could not stuff one more "little package" of something into any crack or crevasse. In fact, there were no cracks or crevasses available. Cleaning out the freezer isn't all bad. I found all kinds of leftovers that could easily become dinner. I found bags of lemon juice cubes...love those and there are never enough. I found multiple little bags of chipotle chiles in adobo sauce. Then, I found a large bag of frozen blueberries. I had totally forgotten that I had them....that's what happens when one starts with multiple bags of blueberries...one bag always ends up being overlooked. The quest was on...was I going to make some amazing Blueberry Oatmeal Pancakes or was I going to make my friend Brenda's Incredible Blueberry Muffins? Actually, neither.
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!
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 egg
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.
PRINTABLE RECIPE
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!
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 egg
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.
PRINTABLE RECIPE
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!
Twice in two weeks? That must be a good cake. Thanks for sharing this. I can't wait to give it a try.
ReplyDeleteAt least you found good things in your freezer! I usually just find little packs of unidentified mystery meat:@) The cake sounds good!
ReplyDeleteI'm with Lynn. At least you find good things in your freezer. Gorgeous cake. I would love to have it as my breakfast this morning...
ReplyDeleteSam
Looks soo good!
ReplyDeleteThis cake looks completely delicious! All my berries have freezer burn, its time to throw out and buy some fresh (frozen) berries!
ReplyDeleteI can never pass on a good coffee cake! My love of blueberries has me drooling over this one!
ReplyDeleteLooks awesome Kathy
ReplyDeleteYummy! Love all things blueberry! Great SRC choice.
ReplyDeleteNow I have a good excuse to use up those blueberries in my freezer. Thank you!
ReplyDeleteOh boy. I just went through my freezer too. I love your choice of recipes to make with that freezer find.
ReplyDeleteNow you're making me feel guilty - I think my freezer looks pretty much like yours did. And blueberries are always in my freezer & at the top of my most loved fruit list so I know this recipe will get baked very soon.
ReplyDeleteWe always have lots of blueberries in the freezer, a friend is a blueberry farmer, he also rents our property for farming. I'm always on the look out for new blueberry recipes, sounds and looks delicious, I must try.
ReplyDelete