twas a week, it was

Monday was the day of two things.

Thing one: a cold but quite lame attempt at snowfall. (Included for reference, a very short puppy.)

Thing two: A Theory of Computation mid-term related breakdown. It was a very short breakdown.

I ended it by making coffee cake.

Blueberry coffee cake.

Blueberry cheese coffeecake.

Blueberry Cheese Coffeecake
Adapted from The Best Quick Breads by Beth Hensperger

Cheese Filling
8 oz cream cheese (light if you’re so inclined – I wasn’t) room temperature or microwaved until soft enough to stir
1/4 cup sugar
Juice from half a lemon (about 2 tablespoons)
1 egg
1 tablespoon flour

Crumb Topping
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold butter, cut into pieces

1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk (anything but skim)
2 cups frozen or 1 pint fresh blueberries

1) Heat the oven to 350. Grease a 10 inch springform pan.

2) Mix together the cream cheese filling ingredients until smooth (or at least until the lumps are so small you can’t seem to catch and defeat them – that’ll do).

3) In a separate bowl, mix together the flours, sugar, and cinnamon and then rub in the butter until the whole thing is crumbly.

4) In a third bowl (I know, it’s a lot of bowls, but it’s good coffee cake), stir together the butter and sugar, then add the eggs and vanilla. Add the flours, baking powder and salt and stir until mostly mixed. Add the milk slowly and stir to combine, then scrape all the batter into the prepared cake pan.

5) Press half the blueberries into the batter, trying not to get all the way to the edge.

6) Pour all of the cheese filling over the blueberries, again avoiding the edges by about half an inch, and then pu the remaining blueberries on top of the cheese filling.

7) Cover the whole thing with the crumb topping and gently pres down, being careful to get it around the edges.

8) Bake for 45 – 55 minutes, until lightly browned and the cheese is set in the middle.

Also produced by the Emma-breakdown-machine: almond oat no bake cookies and crunchy garlic cheese crackers.

After all that baking, I put dinner in Crockett’s capable hands. Baja mahi (say it out loud, it’s fun!) and lime pilaf. Delicious.

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