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Blueberries and Garlic


picture of Blueberry Coffee Cake

As some of you may remember, DH Rob usually bakes something for our breakfast on Sunday mornings. We still have a few blueberries in the freezer from the garden, so this past Sunday he made this delicious Blueberry Coffee Cake. We hadn't had it for quite a while and we both really enjoyed it. Here's the recipe that was originally from Quick Cooking magazine:

Blueberry Coffee Cake
1/4 cup margarine or butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 Tbsps. flour, divided
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 cup blueberries (do not thaw if using frozen)
3-4 oz. cream cheese, cut into small cubes

Topping:
2 Tbsps. flour
2 Tbsps. sugar
1 Tbsp. margarine or butter

Combine the 2 Tbsps. flour,2 Tbsps. sugar, and the 1 Tbsp. butter with a pastry blender or your fingertips. Set aside.

Grease and flour an 8" square baking pan. Set aside.

In a large mixing bowl cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder, and salt. Gradually add the flour mixture alternately with the milk. Toss the blueberries with the remaining 2 Tbsps. flour. Gently stir the blueberries and the cream cheese cubes into the batter. The batter will be thick.
Spread in the prepared 8" square pan.

Sprinkle the topping on the batter. Bake at 375 degrees for about 30 mins. or until the cake tests done. (Take care not to test in a pocket of cream cheese!)

After Rob made the coffee cake we had half of an 8 oz. block of cream cheese left so I made Boursin. If you have ever purchased it in the store you know that it can be quite expensive -- nearly $5 for a small container. This is quite tasty. It can be used as a spread or in recipes. It also freezes well. I am hoping to try a new chicken recipe that calls for Boursin that DD Megan sent me recently. I'll keep you posted if it turns out well. 🙂

picture of Boursin

Boursin on a Budget

1 clove garlic, pressed, chopped, or minced
3-4 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1/4 tsp. oregano
a small pinch each basil, dillweed, marjoram, thyme, pepper
(I used a grinding of pepper and about 3/4 tsp. Italian seasoning instead)

Cream together all ingredients and then store in the refrigerator until needed. This will keep for about a week in the refrigerator or 3 months in the freezer. You can easily make a larger batch if needed. Use as a spread on crackers or fresh vegetables, in pasta dishes, in mashed potatoes, stuffed chicken breasts, or anywhere else you might use the commercial Boursin.

*Note: You will need to let this warm up a bit before using, especially if you have made it with butter, or it will be too hard to spread.

Becka


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6 Comments on “Blueberries and Garlic”

  1. #1 Ann
    on Mar 17th, 2010 at 8:05 pm

    I think I recognize the recipe from Quick Cooking. I LOVED that magazine and TASTE OF HOME even more, and even collected a virtually complete set of both off of eBay. However, since they have been bought by Readers’ Digest, I no longer subscribe. The “flavor” (no pun intended) has changed from down-home magazines to big city style layout, recipes, and articles. Have you observed the same thing?

  2. #2 Ann
    on Mar 17th, 2010 at 10:48 pm

    When I saw the subject of blueberries and garlic, I expected to find the two things combined in one recipe. I used to subscribe to Quick Cooking, so I know that they have some great recipes. I knew that it was unlikely that they would combine blueberries and garlic in one recipe. 🙂

    I had not heard of boursin before. What is it?

  3. #3 b.j.
    on Mar 18th, 2010 at 11:20 am

    Ooh, another yummy! I’m glad you have this blog. When are you going to have “becka’s book”? 🙂 you could sell it!

  4. #4 Becka
    on Mar 18th, 2010 at 12:44 pm

    Ann M., Boursin is a soft garlicy cheese spread. I have made it before for French Club functions to be eaten on French bread. It is sold in many grocery stores now near the cheese. It comes in a small tub like the flavored cream cheese.

  5. #5 Becka
    on Mar 18th, 2010 at 12:46 pm

    Ann B–I totally agree with you about Taste of Home. It has changed tremendously since RD took over. I, too, cancelled my subscription this year.

  6. #6 Ann M
    on Mar 18th, 2010 at 3:00 pm

    Thanks for the explanation, Becka! I love garlic bread. I’ll have to remember to look for boursin one of these days.

    With the exhaustion of the multiple sclerosis being what it is, I stopped cooking a long time ago. I realized there was no sense in subscribing to Quick Cooking if I never cook. I haven’t seen any recent issues. However, I have a subscription to Reminisce also by Reiman. I was puzzled when I saw that it is owned by RD and wondered when and why that happened. So far, I have not seen any changes in Reminisce. I hope they don’t ruin a good thing.


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