streusel

Blueberry Cheesecake Coffee Cake

By in Breakfast, Cakes, Sweets 7 Comments Tags: , , , ,

blueberry cream cheese coffee cake

The air is getting cooler. We’re waking up to the furnace coming on in the mornings. The kids are getting snuggled up in their pj’s before bedtime, instead of sleeping in their undies and diapers with the windows wide open. We’re donning sweaters in the cool of the morning and at the setting of the sun. But, I still refuse to say the f word (starts with “f”, ends with “all”). It’s still summer and I’m going to enjoy every last ounce of it while I can. So, no mentioning the f word around here, ok? I’ve seen it thrown around too much lately. Let’s enjoy the season that’s here, while it’s still here. Even if it does lack the intense heat and crazy awesome thunder storms.

One thing I appreciate about a bit of cooler summer weather is that I don’t have to dread turning my oven on. Baking with summer berries is one of the best things ever! And this blueberry cheesecake coffee cake is about as good as it gets. Think dense, lightly sweet, coffee cake topped with a thin layer of rich cheesecake, fresh blueberries and crisp streusel topping. I don’t really think it needs much of a description, besides yum! We’ve been enjoying our’s with iced coffee and I’ve saved a few slices in the freezer just in case another heat wave decides to hit and I’m avoiding the oven again. But, even if that never happens it will most definitely not be going to waste!

Blueberry Cheesecake Coffee Cake

Coffee Cake
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
Cheesecake Topping
  • 8 oz. (250g) cream cheese, room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups blueberries
Streusel Topping
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter

For the Coffee Cake: Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl whisk together flour, baking powder and salt. Add flour to butter mixture in 3 additions, alternating with milk, starting and ending with flour. Mix just until incorporated. Spread evenly into a greased 9 inch cake pan (a springform pan works best for easy removal).

For the  Cheesecake Topping: Beat cream cheese until smooth. Gradually beat in sugar until incorporated. Add vanilla and egg. Beat just until blended. Spread on top of coffee cake layer. Sprinkle with blueberries.

For the Streusel Topping: Mix together sugar, flour and cinnamon. Using your hands, incorporate the butter until the mixture clumps together easily (the butter should be mixed in with no visible lumps). Sprinkle on top of blueberries.

Bake at 350ºF for 45-55 min. or until a toothpick inserted in the centre comes out clean. Allow to cool completely before serving.

Adapted from Sugar.

(Sweet Cherries!) Cherry-Almond Streusel Muffins

By in Breakfast 4 Comments Tags: , , , , , , ,

cherry almond streusel muffins

This post is part of a July series on sweet cherries. To see the other posts head here.

I had this idea bobbing around in my head for quite a while before I actually got down to creating the recipe. Almonds and cherries are always a fantastic pairing and I thought they would be so delicious in muffin form. I always love the muffins with a burst of fruit inside so I made a quick cherry pie filling and layered it in the centre of a muffin batter scented with almond extract. I sprinkled some streusel and chopped almonds on top and put them in the oven. The result was a fluffy, almond flavoured muffin with a hidden burst of plump cherries and a little crunch from the almond topping. Just what I was craving!

These muffins freeze well. I wrap mine up individually in plastic wrap, let them freeze and then toss them in a resealable freezer bag. Let them thaw overnight on the counter for a great morning pick-me-up.

Cherry-Almond Streusel Muffins

Cherry Pie Filling
  • 2 cups cherries, halved and pitted
  • 1/4 cup sugar
  • pinch cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Simmer first 3 ingredients for 10 minutes or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Allow to cool while you make the batter. (This can be made ahead of time and refrigerated until ready to bake).

Almond Muffins

For a more subtle almond flavour substitute half of the almond extract for vanilla.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon pure almond extract
  • 1/2 cup sour cream

Stir together flour, sugar, salt and baking powder.

In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined.

Spoon enough batter into 12 paper lined muffin cups just to cover the bottoms nicely. Divide cherry pie filling evenly between muffin cups. Top with remaining batter.

Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 2 tablespoons butter, room temperature
  • 1/4 cup chopped almonds

Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins, along with almonds. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.

Makes: 12 muffins

Blueberry Streusel Scones with Sweet Lemon Butter

By in Breakfast, Condiments, Easter 4 Comments Tags: , , , , ,

blueberry streusel scones

Blueberries and lemon are such a natural pairing. And, when you fold them into flour and butter – divine. If I were going to throw an Easter brunch these would definitely be on the menu. Putting streusel topping on scones is such a brilliant idea and the lemon butter is so good I could almost eat it with a spoon. That’s saying a lot because I’m not the type of person to slather butter on things.

I know blueberries aren’t really in season right now but they were on sale and so delicious I couldn’t pass them up. If you don’t have access to fresh blueberries I’m sure you can use frozen. I use frozen blueberries often in my blueberry sour cream muffins and they turn out great every time. You’ll want to put them in frozen and work fast. If the blueberries thaw while you’re still working with the dough, the juices from the thawing berries will turn the dough an unattractive grey colour.

Scones are best served warm so you don’t want to bake them too far ahead of time. If you want to make them ahead you can get them ready for the oven and then freeze them, completely prepared on the baking sheet. Bake from frozen, adding a few minutes to the baking time.

Happy Easter everyone!

Blueberry Streusel Scones with Sweet Lemon Butter

Blueberry Scones

Refrigerate the dough any time it has to sit and wait – this will make sure the butter stays nice and cold.

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 6 tablespoons unsalted butter, cold
  • 1 cup blueberries
  • 1 large egg
  • 1/2 cup milk
  • 1.5 teaspoons vanilla

Combine flour, sugar, baking powder, salt and lemon zest in a large bowl. Using a cheese grater, grate half the butter into the flour mixture. Toss with fingers, to coat, then grate in remaining butter. Toss with fingers until evenly combined. Toss in blueberries.

Mix together egg, milk and vanilla. Gently stir it into flour mixture, with a fork, just until everything is moistened. Turn it out onto a well floured surface. Knead 5-6 times or until everything incorporates together. Making sure there’s a good layer of flour underneath so that the dough doesn’t stick to the surface, shape the dough into a rough ball and flatten it into a disk (I made mine about 7 inches). Brush the top of the dough with a bit of milk; sprinkle streusel topping over all. Cut the dough in 8 pieces, forming 8 triangles. Transfer pieces to a parchment-lined baking sheet.

Bake at 400º for 20-25 minutes or until golden brown. Transfer to a wire rack to cool. Let cool 10 minutes before serving. Serve with lemon butter, if desired.

Streusel Topping
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • pinch salt
  • 2 tablespoon unsalted butter, softened

Mix together ingredients until well combined.

Lemon Butter

You can use fresh homemade butter for this recipe, if desired.

  • 1/2 cup unsalted butter, softened
  • zest and juice of 1 lemon
  • 1/2 cup icing (confectioners) sugar

Beat together all ingredients until well combined. Serve immediately or make ahead and refrigerate.

If making ahead, remove from fridge 1 hour before serving to soften.

Makes: 8 scones, 1/2 cup butter

Scone recipe adapted from Running with the Devil(ed) Eggs via Tasty Kitchen Blog.

Rhubarb Crunch Coffee Cake

By in Breakfast, Cakes, Easter, Snacks, Sweets 20 Comments Tags: , , , ,

Rhubarb Crunch Coffe Cake

One of the {food} things I miss most about not being in Canada is watching the Food Network. I have a couple of favourite Canadian chefs and I often go back to the website to check out their new recipes. When I saw that Food Network had a Cooking Club Challenge every month and that they were cooking a recipe of Anna Olson’s {one of my all time favourite chef’s} I felt inspired to join the ranks.

The original recipe is for a Sour Cream Apple Coffee Cake but I adapted it to be a bit more seasonal by replacing the apples with chopped fresh rhubarb and adding a bit more brown sugar to balance it out. The crunch of walnuts along with the light crumb, crusty caramelized outer shell and slight tartness from the rhubarb make this perfect for a spring brunch or afternoon snack.

Rhubarb Crunch Coffee Cake

adapted from Sugar

Cake
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Cream together butter and sugar until smooth. Beat in eggs one at a time.
  2. Add vanilla and sour cream. Stir to combine.
  3. Combine dry ingredients in a separate bowl. Stir into wet ingredients just until incorporated.
Crunch Topping
  • 1/4 cup brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/2 cup walnut pieces
  • 1 tablespoon unsalted butter, melted
  1. Combine ingredients until evenly moistened.
Rhubarb
  • 2 cups diced rhubarb
  • 2 tablespoon brown sugar
  1. Stir together rhubarb and brown sugar.
Assembly
  1. Spoon half of the cake batter into a greased 8 inch square cake pan. Smooth top.
  2. Sprinkle half of the crunch topping over batter in pan. Top with remaining batter and smooth out.
  3. Combine remaining crunch topping and rhubarb. Sprinkle over all.
  4. Bake for 55-60 minutes at 350ºF until toothpick inserted in centre comes out clean.

Makes: 9-12 servings

* I made mine in two 6 inch round cake pans but they overflowed quite a bit so I would suggest sticking with the 8 inch square.

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