Yesterday was B and my 17th wedding anniversary. I can hardly believe we have been married that long. It really seems like only yesterday that we walked down the aisle together. B gave me (very unexpectedly) a beautiful bouquet of a dozen red roses last week. We don't usually do much to celebrate our anniversary but with D around he likes to celebrate. On Sunday morning, D made a special effort to bring me breakfast (not in bed but at the kitchen table) and he sat and ate with me. I mean he actually sat at the table and ate with me and didn't run off before I was done. It was a really nice treat. On Sunday afternoon, we had my parents, my sister and her husband and my nephew S and his wife over for cake. I had decided to bake Sara Moulton's Blueberry Cream Cheese Coffee Cake because my sister gave me a box of blueberries she had in her fridge for a while. She was going away to her high school reunion for the weekend and figured they would go bad if someone didn't use them. I rose to the challenge and did some baking. Fortunately, she was home in time to celebrate with us on Sunday afternoon. The cake came out great as usual. This is one of the recipes I have made several times. I saw Sara Moulton make it on the Food Network probably eight or nine years ago. I am not sure if she still has a show on Food Network. No matter. This recipe is wonderful. You will definitely enjoy it. She suggests using fresh blueberries rather than frozen. I used only 2 cups of blueberries rather than 3 because that was all I had. It really tastes better with the full 3 cups of blueberries in it. It was still very good, though. My nephew S can testify to that. He ate 2 pieces at my house and took some home. Thanks S! I also made Chocolate Buttermilk Cake which I will share with you tomorrow.
Blueberry Cream Cheese Coffee Cake
12 ounces Cream cheese; softened
1/3 cup Sugar
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla
1 stick unsalted butter; softened
1 cup Sugar
2/3 cup Flour
1-1/2 teaspoons cinnamon
1/4 teaspoon salt
1 stick unsalted butter; softened
1-1/4 cups sugar
2 teaspoons vanilla
4 cups Flour
1 tablespoon baking powder; plus 1 teaspoon baking powder
1 teaspoon Salt
1 cup Milk
3 cups picked-over blueberries
Preheat oven to 375 degrees and butter a 13- by 9-inch glass baking dish. Do not use a metal baking dish.
Make filling: With an electric mixer, beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
Make streusel: In a small bowl blend together streusel ingredients until crumbly.
Make batter: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in blueberries gently but thoroughly.
To assemble cake: Spread 2 1/2 cups batter in bottom of baking dish and spread filling evenly on top. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers). Sprinkle streusel evenly over batter.
Bake coffeecake in middle of oven 1 hour and 5 minutes, or until golden and a tester comes out clean.
Cool coffeecake completely in baking dish on a rack.
By: Sara Moulton, Gourmet Magazine 1989