Wednesday, August 14, 2013

blueberry cream cheese coffee cake

Here is the direct link for: Blueberry Cream Cheese Coffee Cake.

I am into new recipes lately, thus this new recipe for coffee cake. I loved the photo from the blog, Michelle Smith. The blog's author, Michelle, says this about her cake, "While this isn't the simplest cake to make, it is still a crowd pleaser and worth the extra steps it involves in making it." The extra steps did not deter me at all. It is so worth it!

The cake has four parts to it: the base, the cream cheese filling, the blueberry topping and the nut streusel. She is right about the extra steps, but nothing too difficult.

Would I do anything differently next time? Yes, of course, I always do! I would first add 2-3 teaspoons more of the lemon peel (Michelle only calls for one teaspoon) to the body of the cake to give it more lemony flavor. Secondly, Michelle recommends 'gently spreading the blueberry mixture over the cream cheese mixture, leaving some visible', next time I would cover the cheese completely, it would look less spotty-looking. Thirdly, I would lightly toast the almond slices first so they don't get soft so fast. And lastly, I would work the streusel-butter mixture by hand to warm it before I add the nuts so it is more crumbly-looking on the top before baking. I had left them as course crumbs and think the bigger crumbs would look prettier. Just my immediate thoughts. 

This recipe is definitely my new 'go to' recipe for coffee cake. It is that good! I love pretty food as well as great tasting. And this definitely meets the criteria.

The red pin award for a great 'go to' recipe every time! Another keeper!

Happy pinning!

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