Friday, April 23, 2010
All Happiness Depends on Blueberry Cream Cheese Coffee Cake . . .
What befits an unhurried breakfast on a sunny spring morning more perfectly than a slice of fresh homemade coffeecake? A relaxed breakfast can be just the gentle launching pad one longs for at the start of such a day.
"Full many a glorious morning have I seen." -- William Shakespeare, Sonnet XXXIII
Morning Food, this recipe isn't complicated, but it does take time to assemble. By necessity, I made a few minor changes to the original formula, though nothing that radically altered the intended character of the finished product.
Blueberry Cream Cheese Coffee Cake
(For a printable version of this recipe, click here!)
Preheat oven to 350 degrees. Grease and flour, or spray with baking spray, a 9" springform pan.
1 cup fresh or frozen blueberries (I used frozen Maine blueberries; they're tiny and very sweet.)
1/4 cup orange juice, strained to remove pulp
2 Tbsp. granulated sugar
1 tsp. cornstarch
2 tsp. water
2 and 1/4 cups All-Purpose flour (I used unbleached)
3/4 cup granulated sugar
1/2 cup cold unsalted butter, cut into bite-size pieces
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt (I actually used slightly more than this, but less than 1/2 tsp.)
3/4 cup sour cream (I used regular)
3 Tbsp. milk (I used 2 percent)
1 tsp. vanilla extract
1 large egg, beaten
6 oz. cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp. lemon juice
1/2 cup sliced almonds
In a small saucepan over medium heat, bring to a boil the berries, orange juice, and 2 Tbsp. sugar. Over very low heat, simmer for 3 minutes, stirring periodically.
Combine the cornstarch and water in a little bowl. Add 2 Tbsp. of the blueberry mixture into the bowl and stir, then pour this back into the saucepan. Continue to simmer and stir for about 1 minute, until the mixture is reduced to about 3/4 cup; set aside.
In the bowl of a food processor, place the 3/4 cup of sugar and the flour; pulse for a few seconds to combine. Add in the cold butter chunks, and pulse until the mixture looks like coarse crumbs.
Dump the rest of the flour mixture from the food processor bowl into a large mixing bowl. Into this, stir the baking powder, baking soda, and salt.
In another small bowl, by hand, mix together the sour cream, milk, the beaten egg, and vanilla. Pour this into the flour mixture in the large bowl, and stir to combine. The batter will be quite thick.
Using a small offset spatula, spread the batter evenly into the bottom of the prepared pan and then up the sides about 1/2 an inch or so; you want to create a shallow well.
"To him whose elastic and vigorous thought keeps pace with the sun, the day is a perpetual morning." -- Henry David Thoreau
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