Compiled Recipe – Sour Cream and Blueberry Coffee Cake with Streusel

Sour Cream and Blueberry Coffee Cake with Streusel

* ½ cup all purpose flour
* ½ cup sugar
* ¼ cup brown sugar
* 1 tbsp ground cinnamon
* 1 tbsp unsalted butter
* 4 large unsalted butter
* 1 ½ cup sour cream
* 1 tbsp vanilla extract
* 2 ¼ cups all purpose flour
* 1 tbsp baking powder
* ¾ tsp baking soda
* ¾ tsp salt
* ¾ cup unsalted butter
* 1 ¼ cup sugar
* ½ cup canned blueberry filling
* orange zest
* ¼ cup walnuts, finely chopped

1) Pre-heat oven to 350◦F. Grease a 9-inch bundt pan well. Set aside.

2) Make the streusel: Combine all ingredients in a bowl. Mix until mixture resembles wet sand. Set aside.

3) Make the coffee cake: Whisk together eggs, 1 cup sour cream and vanilla extract in a medium bowl. Set aside.

4) In the bowl of an electric mixer fitted with the paddle attachment, sift together flour, baking powder, baking soda and salt. Add butter, sugar and remaining sour cream. Beat until mixture resembles wet sand, about 1 ½ minutes.

5) Add the egg mixture in 3 batches, beating well after each addition. Beat until batter is light and fluffy, about 1 minute.

6) Sprinkle ¾ of the streusel on the bottom of the prepared pan. Pour in 2 cups of the cake batter. Spread blueberry filling and top with orange zest. Sprinkle with remaining streusel mixture and pour in the rest of the cake batter.

7) Bake for 50 to 60 minutes or until a cake tester inserted in the cake comes out clean. Remove cake from pan and cool completely on a wire rack. Garnish with finely chopped nuts.



Compiled Recipe – Blueberry Cheesecake

Blueberry Cheesecake

* 1 cup crushed graham crackers
* ¼ cup butter melted
* 2 tbsp white sugar
* 250 grams cream cheese, at room temperature
* ½ cup sugar
* 2 eggs
* ½ cup heavy cream
* juice from half a lemon
* 1 tbsp all-purpose flour
* ready-made blueberry filling (for the topping)

1) Make the crust: Combine crushed graham, sugar, and butter in a bowl. Transfer to a greased and lined 6-inch round springform pan. Pat down evenly to form the crust then chill in the refrigerator.

2) Make the filling: Beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.

3) Pour the filling onto the chilled crust and bake in a waterbath at 400°F for 10 minutes. Lower heat at 325°F for another 30-40 minutes. Turn off the heat and leave the cake inside the oven for 1 hour. Take the cheesecake out of the oven and allow to completely cool.

4) Refrigerate the cheesecake for at least 4 hours before serving.

5) When ready to serve, top the cheesecake with blueberry filling.