Blueberry lemon cream cheese coffee cake

Blueberry lemon cream cheese coffee cake

Cream cheese coffee cake has been the most popular recipe on Just Baked, by far.  Again, thank you Mother Thyme for a wonderful recipe.  Every time I make this cake, everyone says it is the best coffee cake they ever had and asks for the recipe. It really is delicious with the buttery cake, cheesecake-like filling, streusel and sweet glaze.  As good as it is, I decided to change it up this time by adding lemon and blueberries.  Don’t you just love how lemon brightens the flavor of blueberries?  The changes were simple. I added lemon extract to the cream cheese filling, subbed lemon juice for milk in the glaze  and added lemon zest to the cake.  I pressed about 1/2 pint of blueberries into the cream cheese layer. With a great, basic recipe like this, the flavor possibilities are endless.  I brought the cake to work as a treat for my coworkers and came home with an empty pan.  Empty pan = success.

Cream Cheese Coffee Cake

Yield: 13 x 9 cake

For the filling:

Two 8 oz. packages cream cheese, softened (light or regular)   I used regular

½ cup sugar

½ teaspoon vanilla extract

1 large egg

1/4 tsp lemon extract  optional

For the cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

zest of 1 lemon

1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar

¼ cup flour

3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar

1/2 to 1 T lemon juice

Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg, vanilla and lemon extract (if using) on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract and lemon zest.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Arrange as many blueberries as you like, I did about 1/2 pint, on top of the filling. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.

To make the glaze:  In a small bowl, combine confectioners’ sugar and lemon juice until it is the right consistency for drizzling.  Drizzle over cake.

Source: Mother Thyme; Sweet Pea’s Kitchen

Brown butter blueberry streusel muffins

Brown butter blueberry streusel muffins

I was looking for a recipe to use up some leftover blueberries and well, this recipe had me at brown butter. Okay, at streusel too.  You know how I am a sucker for streusel!  Please don’t be intimidated by the brown butter. It sounds fancy, but really you just melt butter in a saucepan until it turns golden brown.  As long as you don’t burn it, that’s all there is to it.  The first time I made brown butter, I was nervous.  I almost dumped it because there was a bunch of brown specks.  I thought for sure I messed up.  It sure wouldn’t be the first time. But after a quick check online, I realized that’s just right.

I only used half the amount of the blueberries called for in the recipe because that was all baby Alex would spare.  But, I liked it this way because the berries didn’t overwhelm the taste of the muffin. And, oh my goodness, the muffin itself is delicious.  I am the only one in the family who likes blueberry muffins.  I have told you before that my family is a little crazy, right?  I didn’t want to eat all the muffins, so I brought them to work and had some very happy coworkers.  As I was eating my muffin, I was thinking how good it was, even without the blueberries.  It would make a lovely crumb cake muffin that my coffeecake-loving husband would go crazy for.  I think I’ll try that next time, maybe even with a ribbon of cinnamon sugar or sweet cream cheese?  This is the perfect base for experimenting with different flavors. But, I have to say, blueberry is a darn good place to start.

Brown butter blueberry streusel muffins

Yield: 12 muffins

For the muffin:

7 Tablespoons unsalted butter cut into a few pieces

1/3 cup buttermilk    I used regular milk

1 large egg

1 large egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries   I used about 1 cup

Place rack in the upper third of the oven. Preheat to 375 F. Line a standard muffin tin with 12 cupcake liners.  Set aside.

Place a small skillet (not nonstick or you won’t see the color change) over medium heat.  Add the 7 tablespoons of butter.  Move the butter around with a spoon until it is melted, turns a medium brown color and smells nutty. Remove from the heat right away, before it turns black.  Transfer to a bowl to cool.

In a medium bowl, whisk together the milk, egg, yolk, and vanilla until well combined. Stir in the cooled brown butter.

In a separate medium bowl, combine the flour, sugar, baking powder and salt. Pour in all the milk mixture and stir gently with a spatula. Do not over mix. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.  I used a medium cookie scoop.   Make the streusel topping.

For the streusel topping:
3 Tablespoons very cold unsalted butter, cut into small cubes
1/2 cup all-purpose flour
3 Tablespoons granulated sugar

Combine the 3 ingredients in a small bowl.  Rub together with your fingers until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

Bake the muffins for 20 – 22 minutes, or until a little golden.  Test with a toothpick.  Cool in the muffin tin for 15 minutes before removing. Serve warm or at room temperature.

Source:  Joy the Baker Cookbook via Pennies on a Platter

Cream Cheese Coffee Cake

The last few years we have gone to my father in law’s for Halloween because we live in a townhouse and no one really trick or treats here.  We use Karl’s house to get everyone dressed (this year as a ninja, Princess Tiana and a gnome), trick or treat as long as the cold Chicago weather permits, and stop back for dinner and dessert.  I was trying to decide what to bring and then it came to me.  My FIL loves coffee cake (given the opportunity, he could eat the whole thing himself) and I had just pinned the perfect recipe a few weeks ago.  I knew that the kids wouldn’t eat it, but they would be too preoccupied with sorting and eating candy to even notice.  So, coffee cake it was.

Halloween was a super busy day.  We went to Sammie’s parade in the morning and then went back again at 1 for Jack’s parade.  Immediately after that,  I planned on making the coffee cake.  But the problem was I neglected to notice  that there were four steps and a 45 minute baking time.  I took the cake out of the oven just 15 minutes before we had to leave.  It was supposed to cool before glazing, but there was no time for that. So I glazed it anyway.  The pan was too hot to hold so I had to carry it by the cooling rack and put it on the floor of the car.  Luckily, it didn’t burn into the rug.

I couldn’t wait for dessert to taste this cake. I love coffee cake too, especially those without cinnamon.  Don’t get me wrong, I love cinnamon, but I just prefer my coffee cake without.  I save cinnamon for the rolls 😀  I have to say, this cake was so worth the wait.  The cake is moist and buttery, with a cheesecake like swirl in the middle, some texture from the streusel and sweetness from the powdered sugar glaze.  I mean, really, how could you go wrong with this combination?

Cream Cheese Coffee Cake

Yield: 13 x 9 cake

For the filling:

Two 8 oz. packages cream cheese, softened (light or regular)   I used regular

½ cup sugar

½ teaspoon vanilla extract

1 large egg

For the cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar

¼ cup flour

3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar

1 ½ teaspoons milk

Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.

To make the glaze:  In a small bowl, combine confectioners’ sugar and milk until creamy.  Drizzle over cake.

Source: Mother Thyme

Blueberry Cream Cheese Coffeecake

I was looking on Pinterest (where else?) for a recipe to use up some blueberries and I came across this blueberry cream cheese coffee cake.  I really love anything with crumb topping and then you one up a coffee cake with cream cheese?  Now we’re talking.  The cake batter is easy enough to put together.  Then you fold in the blueberries and chunks of cream cheese to complete the batter.  The crumb topping is made by just mashing together sugar, flour and cold butter.  I have tried the two fork method and I even have a pastry blender, but I find that nothing works better than mushing it with your hands.   The cake is so pretty after it is baked with all the bright purple blueberries poking out from beneath the golden crumb topping.  When you taste it, the cake itself is moist and buttery.   Then you bite into a blueberry and it’s sweet and juicy.  Then you hit a pocket of cream cheese and it’s well, as you can imagine, creamy.  I love all the different texture and taste contrasts in this cake.  Another thing I love about coffeecake?  It is one of the few times where it is completely acceptable to eat cake and call it breakfast.  Although, that’s not to say that I haven’t eaten chocolate chip cookies in the morning and called it breakfast.  But that was only me, hiding in the kitchen, stuffing them in my mouth before my kids woke up and wanted cookies for breakfast too. 😀

Blueberry Cream Cheese Coffee Cake

Yield:  an 8 x 8 cake.  I used a 9 inch round cake pan.

For the cake:

1/4 cup (4 Tbs) butter, softened

2/3 cup granulated sugar

1 egg

1/2 tsp vanilla   (my addition)

1 cup plus 2 Tablespoons all- purpose flour, DIVIDED

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 cup fresh or frozen blueberries, washed, dried and picked over for stems    I used fresh

3 oz cold cream cheese, cut into small cubes

For the crumb topping:

4 Tablespoons flour

4 Tablespoons sugar

2 Tablespoons cold butter

Preheat oven to 375F.  Using a stand mixer fitted with the paddle attachment,  cream the butter and sugar on medium speed until fluffy.  Beat in the egg and vanilla (if using).  Combine 1 cup of flour, baking powder and salt in a separate bowl.  Gradually add the flour mixture to the butter mixture, alternating with the milk.  Start and end with the flour mixture.

Toss the blueberries with remaining 2 Tbs flour.  With a spatula, fold the blueberries and cream cheese cubes into the batter.  Pour the batter into a greased 8 inch baking pan.  I used a 9in round.  I wish I would have put a parchment circle on the bottom so the cake would have been easier to remove and put on my cake stand.

Prepare the crumb topping:  In a small bowl, combine flour and sugar.  Cut in butter until crumbly. Sprinkle evenly over the batter.  Bake for about 40 – 45 minutes or until a toothpick inserted in the center comes out clean.  Mine took about 35 minutes.

Helpful Hints:

  • If you use frozen berries, do not thaw before using or they will bleed into the cake.  It will still taste good, but it won’t look as pretty.
  • When making the crumb topping, I find just using my hands to work better than two forks or a pastry blender.

Source: Slightly adapted from Confessions of a Cookbook Queen, originally from Taste of Home magazine

Cinnamon Chocolate Chip Coffee Cake

Coffeecake is one of my husband’s favorite things to have for breakfast.  I saved this recipe from a Penzeys Spice Catalog a long time ago and forgot about it.  I came across it again when I was working on reorganizing a bunch of printed online recipes and recipes torn out of magazines I had before Pinterest.  😀  Justin loves anything with cinnamon sugar, so combine that with coffeecake?  He had to love it!  But, the chocolate chips were a bit iffy, since he doesn’t like chocolate much.  However, he does love chocolate chip cookies, so I decided to keep the chips in and just use half the amount.  Besides, Justin is not the only one eating this cake.  My kids and I love chocolate, so really, I kept them in for us.

Let me warn you, this recipe doesn’t make a lot of batter.  I thought I must have made a mistake measuring something or with the pan size.  But, I read over the recipe several times and I did everything correct and it did call for a 13 x 9 pan.  I was really tempted to change to a 7 x 11 pan.  But I decided no, I will follow the recipe.  So, I spread a thin layer of batter- which the recipe said to pour…umm, no way that is possible with this thick, sticky batter.   Spread is the correct term.  I sprinkled it with cinnamon sugar and chocolate chips, then dolloped the rest of the batter on top.  I used a spatula to carefully spread the dollops into an even top layer- which was not easy because I used too much for the bottom layer.  It looked pretty good, except, I swear the whole thing was less than an inch high.  I was cursing myself for not following my instinct and using the smaller pan.  But what’s done is done and I pressed on, putting my thin little cake in the oven.  I wasn’t having very high hopes, but to my surprise, it puffed up to a normal cake size!   So, what you end up with is a fluffy, yellow cake with a ribbon of cinnamon sugar and chocolate running through the middle and  forming a crust on top to provide some sweetness and texture.   The great thing about this recipe is that you can have a homemade coffeecake on the table for breakfast in less than an hour.  And, any excuse to have cake and chocolate for breakfast…I’m all for it. 😀

Cinnamon Chocolate Chip Coffee Cake

Yield: one 13 x 9 cake, about 12 servings

1/2 Cup (1 stick) butter, room temperature

11/4 Cups sugar, divided

2 eggs

1 Cup sour cream

1 tsp. vanilla

2 Cups flour

11/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. CINNAMON

1 12-oz. bag chocolate chips  I used a bit more than 1/2 a bag

Preheat oven to 350°.

In a mixing bowl, combine the butter, 1 Cup of the sugar and the eggs. Beat until light and fluffy. Add the sour cream and VANILLA; blend thoroughly on low.

In another bowl, sift together the flour, baking powder and baking soda. Add gradually to the beaten mixture.

Spread half of the batter into a greased and floured 9×13 baking pan (I used Pam for baking). It will be a very thin layer- don’t be tempted to make it thicker, or you won’t have enough for the top layer.In a small bowl, combine the remaining sugar with the cinnamon. Sprinkle half of the sugar-cinnamon mixture and half of the chocolate chips over the batter.  Place small dollops of batter over the cinnamon-sugar/chocolate chips and gently spread the dollops together, so you have an even top layer of batter.  Sprinkle with the remaining sugar-cinnamon mixture and chocolate chips on top. Bake at 350° for 30 minutes. Cool in the pan on a rack.

Source:  Penzeys Spices

Black and White Cookie Ripple Coffee Cake

Today I was reading through a stack of baking cookbooks, looking for the perfect recipe for my first blog post. I came across cookie after cookie, and brownie after brownie recipe. Now, don’t get me wrong, I love cookies and brownies. But, they just didn’t seem special enough. Then, while paging through A Passion for Baking, I came across the recipe for Black and White Cookie Ripple Coffee Cake and suddenly my search was over.  The name is quite a mouthful I know, but I can assure you that this is quite a cake. The cake bakes up tall, moist and golden, developing an almost pound cake like texture.  There is a fudgy marbling through the center, a topping of crushed Oreos and vanilla glaze drizzle. Some of my favorite desserts are coffee cake and Oreos with milk. But, this recipe combines them into one cake, and I have to say, that is just brilliant! The resulting cake is quite a showstopper, but it really isn’t difficult to make.  The hardest part, honestly, is chopping the Oreos without them flying all over the kitchen.  The cake is a basic batter, divided into two layers by the chopped Oreo cookies, creating a beautiful, dark swirl throughout the middle of the cake. The usual butter, flour and sugar streusel of most coffeecakes is replaced by chopped Oreos, which retain some of their crunchiness and add some texture to the cake. Finally a powdered sugar glaze finishes the cake with a hint of vanilla and just the right amount of sweetness.  As much as I love Oreos dipped in milk, a big slice of this cake and a cup of coffee….Well, let’s just say there is now some competition.


Black and White Cookie Ripple Coffee Cake:

Yield: 12-16 servings

Cake:

1 cup unsalted butter, softened

2 cups sugar

6 large eggs

1 Tbsp vanilla extract

1 3/4 cups buttermilk

4 cups all-purpose flour

4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

30 Oreos, coarsely chopped

Glaze:

1 1/2 cups powdered sugar

2 to 6 Tbsp water, as required

1/2 tsp vanilla extract

Preheat oven to 350°F.  Line a cookie sheet with parchment. Generously spray a 9 inch tube pan with cooking spray and place on prepared sheet.

Mixer bowl:  Cream butter and sugar on medium until well combined. Add 2 eggs at a time, blending on medium, scraping down sides of the bowl, until well blended. Add vanilla and buttermilk, blending well.  Fold in the dry ingredients (flour, baking powder, baking soda, and salt) and blend until smooth, about 2 to 4 minutes.

Pour 2/3s of the batter into the tube pan and sprinkle with 2/3s of the Oreo pieces- placing more on the outside than the middle (so they stay in place). Top with the remaining batter and sprinkle the remaining cookie pieces evenly on top.

Bake for 45 minutes @ 350°F, then reduce temperature to 325°F. Finish baking until a toothpick tests almost clean, about 15- 20 minutes (Mine took much longer, more towards 30 minutes). Cool 10 minutes in pan, before turning out onto a cake plate.

For Glaze: In a small bowl, whisk the powdered sugar, water (start with 2 Tbsp) and vanilla together. Add more water, a little at a time, until it reaches drizzling consistency. Drizzle the glaze over the cake with a whisk or fork, allowing some to run down the sides of the cake for the best appearance.

Source:  A Passion for Baking by Marcy Goldman

Helpful Hints:

  • I had a hard time getting the center cone to lift out of the tube pan frame because some of the batter leaked at the bottom, and baked, sealing them together. I just lifted the pan so I could see the underside, and ran a thin, sharp knife between the two metal parts.
  • Once you remove the cake from the frame, it is still on the middle cone. I ran a sharp knife between the cake and the cone’s flat bottom. I placed the cake, still attached to the cone, on a large plate and put a large plate on top. Quickly with one hand holding each plate in place, I flipped the cake out onto what was the top plate. But, now the cake is streusel side down, so you have to flip it again.
  • During the cake removal/flipping process, the cake loses quite a bit of streusel. I saved it and sprinkled it back onto the cake, which then was set in place with the glaze.
  • When I was making the cake, it seemed like there were a ton of Oreos in the middle, but some of them disappeared in the ripple. So, I think I would increase the amount of Oreos in the middle of the cake.
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