Sour Cream Blueberry Coffee Cake

I made this Sour Cream Blueberry Coffee Cake for my Bible study and it was to die for!

I had to flip it out of the pan right after pulling it out of the oven, so it fell apart a little! I recommend letting it cool a bit before turning it out if you have the time!

But trust me, the broken apart cake didn't deter anyone from having seconds!!

Sour Cream Blueberry Coffee Cake

1 c. butter, softened

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

1 tsp. baking soda



1 1/2 c. frozen blueberries

Topping:

1/4 c. sugar

1 tsp. cinnamon

1 c. walnuts, chopped

Preheat oven to 350 degrees. Grease a bundt pan.

In a mixing bowl, beat together butter, sugar, eggs, sour cream and vanilla.

In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to wet. Fold in the blueberries.

Pour 3/4 of the batter into the pan. In a small bowl prepare topping: mix sugar, cinnamon and walnuts. Pour 3/4 of topping on batter in the pan.

Top with remaining batter and topping. Bake 45 minutes or until a knife inserted in the center comes out clean.

** I recommend letting it cool a bit before turning it out onto a platter!

Lemon Blueberry Poppyseed Bread

Lemon Blueberry Poppy seed Bread

Bread:

1 package of Duncan Hines Bakery Style Blueberry Muffin Mix

2 T poppy seeds

1 egg

¾ c water

1 T grated lemon peel

Drizzle:

½ c confectioners sugar

1T lemon juice

Preheat oven to 350 degrees. Grease and flour 8X4 inch loaf pan.

1. Rinse blueberries with cold water and drain.
2. For bread, combine muffin mix and poppy seeds in medium bowl. Break up any lumps. Add egg add water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from mix.
3. Bake at 350 for 57-62 minutes or until a wooden toothpick comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn upside down**. Cool completely.

Blueberry Syrup

Blueberry Syrup over waffles
1/4 c. fresh blueberries
1/4 c. water
1/2 tsp. lemon zest
2 tsp. lemon juice
1 Tbsp. sugar
cook in sauce pan on low until berries start to pop open and it thickens

Orange Cranberry Mascarpone Spread

Trader Joe’s sample stand suckered me in again with their Cranberry bread and orange cranberry spread!  But, looks like the spread is only seasonal, so I had to make up my own.  Here is my recipe for Orange Cranberry Mascarpone Spread!

¼ c. whole cranberries (frozen or fresh)
¼ c. orange juice
½ tsp. orange zest
1/3 c. mascarpone cheese
In a small pan, cook down the cranberries in the orange juice. Make sure your pan is covered so all the liquid doesn’t evaporate. Once the berries burst open, smash them up with the back of a wooden spoon. Let cool. Combine the cranberry sauce, mascarpone cheese and orange zest. You can add more orange juice or mascarpone if needed to have the consistency of whipped cream cheese. Spread on the warm bread and enjoy! (I recommend using Trader Joe's Cranberry Bread mix!)

Favorite Zucchini Bread

This is my favorite Zucchini Bread recipe.  I love the lemon zest that just adds something special to the traditional bread.

Ingredients:
3 1/4 cups flour

1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 teaspoon lemon zest
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes (I always set my timer for less time and then check the bread - I can always put it back in for a few minutes but if it gets overdone, it's too late!)

Leftover Breakfast

 After a lovely dinner party, we had some French bread left over. In the morning the bread was tough but I knew it was not finished! The Leftover Breakfast was born.

Leftover bread
5 eggs
¼ c. shredded cheese (I used mozzarella and cheddar)
Salt & Pepper
Crisp bacon
Chives for garnish

Preheat oven to 400 degrees. Butter a small square baking dish. Cube up the leftover bread, enough to loosely cover the bottom of the baking dish. In a small bowl beat the eggs and cheese, add salt and pepper to taste. Pour the eggs over the bread and bake in the oven about 20 minutes or until eggs are set. While the eggs bake, fry up 5 slices of good bacon. Drain and crumble. When the eggs are set, remove from the oven and garnish with bacon and fresh chives. Delicious and a great way to use up that yummy baguette from last night!

Gretchie’s Bleuberry Skillet

inspired by Paula Deen This recipe makes a fabulous breakfast treat, or a wonderful dessert served with vanilla ice cream!  I made a little change and added 1 tsp. lemon zest to the streusel topping.
Ingredients
Streusel Topping:
• 1/4 cup slivered almonds
• 1/4 cup granulated sugar
• 2 tablespoons (1/4 stick) unsalted butter
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
* 1 tsp. lemon zest

Coffee Cake:
• 2 tablespoons (1/4 stick) unsalted butter
• 1 tablespoon light brown sugar
• 1 (12-ounce) tube buttermilk biscuits
• 1 cup blueberries, fresh or frozen and thawed

Directions
For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.
For the coffee cake: Preheat the oven to 375 degrees F.
In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.

Chive Scrambled Egg Pizza

Pizza dough (here is my favorite)
2 eggs (per individual pizza)
Chopped chives
Butter for the skillet
S&p
White cheddar gruyere cheese

Portion out your pizza dough into individual small pizzas. Roll into small circles and brush with olive oil and bake according to your dough’s directions, less 2 minutes. Take the crust out, flatten any bubbles that may have risen up. Scramble up 2 eggs with chives and s&p in a lightly buttered skillet. Slightly undercook the eggs. Place eggs on top of pizza crust and top with shredded white cheddar gruyere cheese and return to the oven for about 2 more minutes. Delicious!

Trader's Delight

OK, Trader Joes did it again – they suckered me in with their sample station!!! You MUST try this – it’s amazing!
Trader’s French Toast (in the freezer section)
Mascarpone Cheese
Trader’s Fresh Strawberry Preserves
Heat up the French Toast (I highly recommend NOT microwaving them), spread on the mascarpone cheese and then the fresh strawberry jam and enjoy! It’s delightful. I even served it for dessert last night!

Mini Cinnamon Rolls

*I made a mini version of the following recipe from EDFM. I only put butter, brown sugar and cinnamon on the rolls and placed them in a greases mini muffin pan to make mini cinnamon rolls!

All-purpose flour, for work surface

1 recipe Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen

1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature

1 cup packed dark-brown sugar

1 1/2 cups pecans, chopped 1/2 teaspoon coarse salt

Directions

1.On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

2.Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.

3.Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Spinach Egga Ma Wegga

Simply eggs with spinach. When my daughters were transitioning to table food, I would whip up some eggs with chopped frozen spinach in them and they loved them. Now that I have another child transitioning into table food, the Spinach Egga Ma Weggas are back! I make them omlet style and cut them into squares for the kids to eat with their fingers (easier than picking up scrambled eggs). It's very easy when you don't feel like making dinner and no need to feel guilty because they're packed with nutrients!

Shimmy Shams

In a children's book we have, an ice cream truck makes "Shimmy Sham Shakes" for the kids. My girls love this story and we renamed our morning smoothies - Shimmy Shams - like the story.
*In a blender simply put one container of fruit yogurt of your choice, 1 banana, some frozen blueberries, and fill with OJ a few inches above the fruit. Blend up and serve with straws. My girls love these for breakfast with some cereal or toast. Or I even make them for dessert sometimes after a meal.
* I buy the large bag of frozen blueberries at the market. It seems expenseive, but the bag will last you a long time!
*obviously you can add any other fruits you have on hand or other juices like cranberry.