Blueberry Coffee Cake

Finally an update! Not too much cooking going on around here lately ~~ except for the baby abrewin'! But with morning company coming and my love for all berries, I needed to get back to it!! I found a very simple to throw together recipe for blueberry coffee cake. It turned out great!



Blueberry Coffee Cake
Allrecipes.com

Ingredients
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries (MORE!)
1 (3 ounce) package cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar (i used brown sugar)
1 tablespoon cold butter

Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.

For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Very Berry Blueberry Muffins

Flipping through a Self magazine, I found this recipe. I knew I had blueberries in the fridge. Whala! An evening project. I thought they were good. This recipe definitely cut out some of the fat and calories of many others. I think they would also freeze very well.

Very Berry Blueberry Muffins

Ingredients
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup light margarine, softened
1 cup Splenda
1/4 cup honey
2 large eggs
1 tsp. vanilla extract
1/2 cup 1% milk
1 cup fresh or frozen blueberries (if frozen, thawed) - I know I used a bit more

Directions
1. Place oven rack in the top 1/3 of oven.
2. Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
3. Sift together flour, baking powder, and salt. Set aside.
4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda Granulated sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.
5. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.