Be a rainbow

Be a rainbow

Wednesday, February 17, 2010

Sweets for My Sweet

The way to a man's heart is through his stomach. Some profound philosopher said that. For my husband, I do believe it's true.

For Valentine's Day breakfast, I made him his favorite coffee cake. It's also been a favorite at the Easter breakfast at church. So I thought you might like to try it at your house.

Blueberry Coffee Cake
Streusel:
2/3 cup all-purpose flour
1/2 cup brown sugar
1/3 cup butter, softened
1/2 tsp. ground cinnamon

Cake:
1 pkg. (18.25 oz.) white cake mix
1/3 cup granulated sugar
8 oz. cream cheese softened
3 eggs
1/2 cup vegetable oil
1/4 cup water
3 cups fresh blueberries (I used frozen)

For streusel: Mix all ingredients using pastry cutter, mixing until crumbly. Set aside.

For cake: In a large mixer bowl, combine cake mix, sugar, cream cheese, eggs, oil and water. Beat on low speed for 1 minute to blend, then on medium speed 2 minutes or until smooth. Spread half of batter in prepared 13- by 9-inch pan. Scatter blueberries over batter (I probably didn't use 3 cups. I just generously covered the surface. See photo below.) Sprinkle with half of streusel. Spread remaining batter over berries. Sprinkle with remaining streusel. Bake 40 to 45 minutes at 350 degrees or until top springs back when lightly touched (or it tests done with a toothpick). Cool at least 30 minutes on a wire rack. Serve warm or cold.

I usually top with a powdered sugar glaze. (I don't measure, but to make the glaze, I use melted butter, powdered sugar, vanilla and milk and make a thin frosting. Usually I frost it soon after removing from the oven so that it melts over the warm cake).

For the church Easter breakfast (and other special occasions), I've made this same recipe and used a Bundt pan. It makes it seem fancier. And even though a Valentine's breakfast for Randy is certainly special, it's easier to keep the cake covered in a 13- by 9-inch pan ... if it lasts that long!

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