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 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
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. 🙂
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.