by Debbie Karmel
Every week or so around the office here, we usually get ambushed by a lovely lady who has cooked up some marvelous treat that she demands we must all eat. I know, it sounds terrible, right? So after months and months of this, we decided, "why not get her to share one of her favorite recipes with us and all of our readers?" And sure enough, after much time spent deliberating (read: pleading), Debbie Karmel is here with her first cooking blog with a nice summer dessert recipe. Enjoy!
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| Blueberry Cream Cheese Coffee Cake...Yum |
Summer is big time pig time, minus the pig. Everyone is grilling out, eating ice cream, and doing some serious binge-eating because hey, we're on vacation! But one thing is for certain, fruit is more available, its refreshing, its versitle, and its deliciously light and healthy. Now, this is a dessert blog so keep one word in mind - moderation.
One of the best fruits to incorporate into many dessert recipes are blueberries. This particular recipe that I am about to share was a new one for me too, but caught my eye while searching online for recipes ideas for blueberries that I had never heard of. Blueberry Cream Cheese Coffee Cake. Wipe that drool from your chin before you read on. I know, its ridiculously yummy sounding and I'll tell ya, according to the people who tried it when I brought it in to work the next morning, it tastes even better. This recipe couldn't have turned out more perfect and delectable. This coffee cake would be a fantastic start to your summer morning either with coffee or tea also. Who am I kidding? With any beverage it would be tasty! It was very easy to make, low on budget, and was not overwhelming in size or density.
The directions are fairly simple to follow, but I would mention one thing. You are only working with 8 oz. of cream cheese which isn't very much and you are trying to spread it evenly in the batter in a 9x13 pan. What I would suggest is actually pulling apart small pieces of the cream cheese with your fingers rather than trying to cut it with a knife; gets kind of sticky. I was able to get more chunks that way and it also was more plentiful in the cake.
I hope you give this a try this summer and enjoy it as much as I did. Make sure you share!
B'teavon
Blueberry Cream Cheese Coffee Cake
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup milk
2 cups all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. cream cheese, chilled
1 cup fresh or frozen blueberries
Topping:
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup flour
3 tablespoons butter, cut into cubes
Preheat oven to 350F. Cream butter and sugar in large mixing bowl. Add eggs, vanilla and milk. In a separate bowl, combine 1 3/4 cups of the flour, baking powder, baking soda and salt. Add to butter mixture and blend well. 
Cut cream cheese into small cubes. Set aside. Combine blueberries and remaining 1/4 cup flour in small bowl.
Add blueberries, along with the cream cheese cubes to cake batter and gently fold in. Spread in a greased 9 x 13 pan.
Topping: Mix brown sugar, cinnamon and flour together in small bowl.
With a pastry blender, two knives or your fingers blend in butter until crumbly.
Sprinkle over cake. Bake for 30-35 minutes or until toothpick comes out clean.
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