Wednesday, March 02, 2011

Blueberry Coffee Cake

Blueberry Coffee Cake

2 Cups Flour, 1 Cup sugar, 3 Teaspoons Baking Powder, 1 Teaspoons salt, 1/3 Cup Softened Butter, 1 Cup Milk, 1 Cup Blueberries

Struezel Topping

1/2 Cup Chopped Walnuts, 1/3 Cup Brown Sugar, 1/4 Cup Flour, 1/2 Teaspoon Cinnamon, 3 Teaspoons Softened Butter


1 Cup Powdered Sugar, 2 Tablespoons Milk, 1/4 Teaspoon Vanilla

(Drizzle over cake)

Preheat oven to 350'. Grease 9x13 or 9x9 pan. Spread half batter in pan, sprinkle 1 cup blueberries over batter, top with rest of batter and struezel topping and bake for 40 minutes. Pour Glaze over cake after cake has come out of the oven.

Dissapearing Cream Cheese Delight

2 cans Pillsbury Crescent Dinner Rolls
8 ounces Philadelphia Cream Cheese
1/2 cup granulated sugar
Sugar/Cinnamon mixture (1/4 cup sugar mixed with 1 tablespoon cinnamon)
1/2 cup (1 stick) melted butter or margarine

Heat oven to 375 degrees F. Lightly spray a 9 x 13-inch pan with cooking spray. Gently unroll 1 can of crescents and keeping sections joined, press into bottom of pan.

Cream together cream cheese and 1/2 cup sugar by cooking in microwave for 45 seconds on high, then stir until smooth. Spread evenly on crescent layer. Layer second can of crescents over cream cheese. Sprinkle sugar/cinnamon mixture evenly on this layer. Melt butter in microwave evenly for 1 minute at 50% power, then pour evenly on top. Bake at 375 degrees for 20 minutes.

Variations: You may sprinkle 1/2 cup chopped pecans on top before adding butter if desired. May add diced fresh apples (3/4 cup) or a small can well drained crushed pineapple to cream cheese mixture.

NOTE: if you add fruit, you will need to increase baking time an extra 5 minutes