To those who celebrate, Happy Day Off! (aka Labor Day.) Even though my mind will be askew for the rest of the week, long weekends are always wonderful.
If you follow me on Twitter and Facebook, you may already know about the disappearing site issues I've been having for the last two days. Thank you for your patience, and for putting up with bouts of panic and consistent requests to see if my blog is loading. *xo* I added a 'www' to my address, so I'm hoping this will clear up the problem. Please note that it might take a while for the recipes in the index to load properly (I'm keeping my fingers crossed that I won't have to change things manually).
Fiddling around my blog's innards scares me to death. I literally have not slept for more than 6 hours since Saturday, my hair looks like something birds could nest in, and based on my cat's nose twitching, I'm quite smelly. My advice to other bloggers is to save your work, constantly, and to have someone nearby who can console you (and serve you cocktails as needed).
Okay, lets talk about happy cake-y things, shall we?!
I rediscovered these cake photos in the SD card that I found a few weeks ago. Luckily, seeing photos of food that I've devoured has the same effect as hearing songs, and I'm instantly snapped back to an exact moment in time. This recipe was surprisingly moist and decadent for a coffee cake! Most coffee cakes stray over to the dry side (and they never have enough crumbly topping). Blueberries and cream cheese can fix just about anything. They gave this cake a sweet brightness and an irresistibly suave richness. Sweet & suave...who can resist such an eclectic combo?
This cake is extremely decadent, and therefore must be enjoyed with strong, creamy, unsweetened coffee. Good pairing. Promise. ;)
Blueberry Cream Cheese Coffee Cake
makes about 12 servings
1 teaspoon cornstarch
I cup fresh blueberries
1/4 cup orange juice
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup (that's 1 stick) unsalted butter, cold and cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest from one lemon
3/4 cup sour cream (or plain yoghurt)
1 teaspoon vanilla extract
2 room temperature eggs
6 ounces of cream cheese, softened to room temperature and cut into about 4 pieces.
1 teaspoon lemon juice
1/2 cup chopped nuts (optional)
Preheat the oven to 350 F. Butter a 9-inch round spring-form pan.
In a small bowl, combine cornstarch with 2 teaspoons of water. Stir and set aside.
Place the blueberries and orange juice into a 2-quart saucepan. Bring to a boil over medium heat. As soon as it starts to boil, lower the heat. Stirring occasionally, simmer until the berries have released their juices (about 3 minutes). Stir in the cornstarch/water, and allow the mixture to simmer until it thickens (about 1-2 minutes). Remove the pan from the heat and set it aside to cool to room temperature.
In the bowl of a food processor, combine the flour, and 3/4 cup of sugar. Pulse to combine. Add the cold chunks of butter and pulse just until the mixture becomes coarse and crumbly. (Don't over-mix...the dough should not come together.) Set aside 1/2 cup. Place the remaining crumb mixture into a medium-size mixing bowl and stir in the baking powder, baking soda, salt, and lemon zest; Set aside.
In a separate large mixing bowl, whisk together the sour cream, vanilla extract, and 1 egg. Add the flour/lemon zest mixture and stir until incorporated. Spread the batter into prepared pan. Cover lightly and set aside as you prepare the topping.
Using the food processor again (don't worry about cleaning it out), combine the cream cheese, remaining 1/4 cup of sugar, egg, and lemon juice. Whirl everything around until well blended and smooth. [Note: If you prefer, you can do this with a stand mixer...but that will leave you with more stuff to clean.] :)
Pour the cream cheese mixture over the cake batter. Use an off-set spatula to gently spread the cream cheese over the entire surface, leaving a 1/2-inch bare border.
Pour the now-cool blueberry mixture on top of the cream cheese layer and gently spread the berries into an even layer over the cream cheese.
If you're using nuts, stir them into the reserved flour mixture. Sprinkle the mixture over the cake (on top of the blueberry layer).
Bake for 30-40 minutes, or until cake is golden brown. Remove the cake from the oven and place it on a cooling rack. Let it cool for about 20-30 minutes before releasing the rim. Allow the cake to come to room temperature before slicing.
Adapted from My Recipes