Blueberry coffee cake

Ingredients:

For the Streusel Topping:
1 c all-purpose flour
1/2 c granulated sugar
1/3 c packed brown sugar
1 1/2 tsp cinnamon
1/2 c unsalted butter, melted

For the Blueberry Cake:
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp  baking soda
1/4 tsp  salt
6 Tbsp butter, softened
3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
1/3 c sour cream or Greek yogurt
1/3 c buttermilk**
1 1/4 c fresh blueberries (if using frozen berries do not thaw first)
2 tsp flour

For the Vanilla Glaze:
1 c powdered sugar
1 1/2 tablespoons milk

Instructions:

Make the Streusel -
In a medium-sized bowl whisk together the flour, sugars and cinnamon. Then stir in the melted butter with a spatula or spoon. The mixture should look like wet sand

Make the Cake-
Preheat the oven to 350 degrees. Grease and lightly flour the bottom and sides of a 9 inch springform pan (pie plate can be used as a substitute).

In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt.

In a separate large bowl using an electric mixer on medium speed, beat the butter and sugar together until fluffy. Then add in the eggs and vanilla and continue mixing until evenly combined. Beat in the sour cream, followed by the flour mixture. Scraping the bowl as necessary, then carefully beat in the buttermilk. Be careful not to overmix the batter. 

In a medium bowl, toss the blueberries with 2 tsp flour. Then gently stir into the cake batter using a large wooden spoon or rubber spatula. 

Pour the batter into the prepared pan, then crumble the streusel mixture over top. Bake in the preheated oven for 50 - 55 minutes or until an inserted toothpick comes out clean or with a few cake crumbs, or when you give the pan a gentle nudge the cake doesn't wobble. If you notice the top starting to get brown around 45 minutes, you can tent a piece of tin foil and place it over top.

Allow to cool fully in the pan. 

Make the Glaze-
In a small bowl, whisk together the powdered sugar and milk. Add a little extra milk or powdered sugar as needed. 

Serve-
Once the cake is fully cool, trace around the sides of the pan with a thin knife then unclamp the springform pan. Cut into slices, and drizzle each piece with the glaze. 

Notes:

**If you don't have buttermilk, add 1 teaspoon of distilled vinegar to 1/3 cup of milk and allow to sour for 5 minutes before using.

Leftovers can be stored in an airtight container at room temperature for 2 days, or in an airtight container in the fridge for up to 4 days. 

Red, White & Blueberry Pie

I really wanted a festive recipe for this holiday weekend and thought this one would be fabulous!

Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping

Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.

2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.

3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.

4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.

5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.

6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.

Yield: 8 servings

Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g

Cook’s Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.

© 2009 The Pampered Chef used under license.

Blueberry Muffins

2 c. flour
3/4 c. plus 5 tsp. sugar
3/4 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
1/2 c. milk
2 eggs
1/2 c. extra virgin oilve oil
1 tsp. grated orange zest
1 c. fresh blueberries

1. Heat oven to 375 degrees. Coat a standard size muffin pan with nonstick cooking spray.
2. In large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, salt. Make a well in the center.
3. In a small bowl, whisk together milk, eggs, oil, and orange zest. Pour milk mxture into well in flour mixture, then stir just until combined. Fold in blueberries.
4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup. Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
5. Sprinkle each muffin with 1/2 tsp. sugar. Bake muffins at 375 degrees for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

I made this recipe last weekend and omitted the orange zest and substitued raspberries because I had them on had. They turned out awesome!!