The Blueberry Bread That Almost Wasn’t…

Not everything goes as smoothly as I would like in the kitchen.  And when things go wrong, I get very discouraged and I don’t want to try again.  For example, this happened a couple of years ago and I have yet to use this cake pan again…

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It’s something I’m working on.  And I am going to share with you my semi-successful experience with Blueberry Cream Cheese Muffin Top Bread.

First, an entire bread that tastes like a muffin top?  Sign me up!  How often have you eaten just the top of a muffin and not finish the rest??  This recipe is from the wonderful blog Averie Cooks.  I have made a bunch of her bread recipes, including Cinnamon Raisin English Muffin Bread, Zucchini Banana Bread, and Pumpkin Banana Bread.  They all came out amazing.  I knew this one would be no different.  I followed this recipe exactly as is and decided to bake it a bundt pan.  This is where things started to fall apart, literally.  I baked the bread until it was crusty on top and my tester came out clean.  I let it cool completely, or so I thought.

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It looks a little funny here but no big deal…

This is what happened…

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Yup…that happened!  It broke in half and it wasn’t even cooked all the way through.  I know that this was not the recipe but all me.  It was obvious that I did a number of things wrong here.  I did not let it cook long enough.  I did not let it cool long enough.  And I did not butter the pan enough because it stuck to the bottom.  But I still needed to have this bread that tastes like a muffin top, so I decided to give it another try.

The second time around, I made it in a couple of loaf pans.  My  hope was that it would bake more evenly and would not be likely to fall apart.  I definitely had better results this time.

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The bread didn’t stick or fall apart.  However, the layer of cream cheese that is supposed to stay in the middle sunk to the bottom, along with the blueberries.  And the middle sunk in.  This I was not crazy about because it clearly didn’t happen from what I saw from the original recipe.  That’s ok!  I’m glad I tried it a second time because hopefully I will get to the point where I am not afraid to experiment.  And of course it was still delicious!!!

Back to School Blueberry Swirl Donuts

Oh it’s that time again.  Back to school.  Oh sure, I’m ready, I suppose.  And I am ready to share my baked goods with my work friends who I work closely with every day.  I love sharing the desserts I make with others and they are very lucky since I see them probably more than anyone else.  I am also very excited to get the baking club going.  I hope to have a lot of interest and I can’t wait to share with you all of the great things the students do.

So to celebrate the first day back, I felt the small, but wonderful department I work in needed a breakfast treat to get us through a hectic morning we were expecting to have.  I made Blueberry Swirl Donuts with Lemon Glaze.  And they were  baked.  And had fresh fruit.  So no one could feel guilty about eating a donut, or multiple donuts.  And multiple donuts were necessary.  I found the recipe for the donuts on Wanna Be A Country Cleaver and you can find the recipe here.

I like how this has plain Greek yogurt.  I wonder how they would taste if a flavored yogurt is used.  I will have to try that.  Also, you need to use a donut pan.  I have the one from Wilton and if you MUST make these, which you probably will, you can get one at Michael’s or AC Moore with a coupon.

I made a couple of changes as I went along.  Strain the blueberries after they have slightly cooled.  This will prevent any blueberry skins from getting into the donuts.  After I put the blueberry sauce in the batter the first time, I realized that there was a lot of skin from the blueberries left.  So I scooped them all out of each donut cavity with a toothpick.

The second batch worked out much better.  Also, I tried swirling the sauce with a knife but it was too big.  Use a toothpick and you can swirl the sauce into the batter much better.  And make cool designs.

After the donuts are done baking, you dip them face down into a lemon glaze.  I sort of wish I dipped the entire donut into the glaze.  But still, they are delicious!

I think the donuts helped us all get through our hectic morning and I am happy to say it was a successful day!  See what baked goods can do ?!  They make everything better.

Oatmeal Cookie Blueberry Cheesecake

I know…more blueberries!  We have all that blueberry jam that Matt made this past weekend.  He opened a jar up and it is amazing!  Best I have ever had.  Especially on toast with lots of butter.

So then I kept thinking, “I bet there is something I could make with that blueberry jam.”  So then I started thinking about cream cheese and how good it would be if I mixed them together.  And then when I looked in my baking cabinet, I saw that I had a pouch of oatmeal cookie mix.  So why not try to make another cheesecake?  I know there are plenty of cheesecake recipes out there but I wanted to come up with something with ingredients I already had.

I created this recipe by adapting two different recipes into the dessert I was looking to make.  I used the Biscoff Cheesecake I made a few weeks ago as a guideline as well as this recipe from Kraft Foods.

Oatmeal Cookie Blueberry Cheesecake:

  • 1 pouch Betty Crocker Oatmeal Cookie Mix
  • ½ cup (1 stick) cold butter
  • 2 packages 8 ounce cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 ½ tablespoons blueberry jam

Grease an 8×8 square pan. Preheat oven to 350 degrees.

To make the crust and topping, combine the oatmeal cookie mix and butter so it becomes a crumble.  Press a little less than half of the mixture on the bottom of the pan.  (I did not measure this out but eyeballed the thickness of the crust.)  Set aside the remaining cookie crumble.  Bake the crust for 10 minutes or until it starts to turn a golden brown.  Cool completely.

Using a mixer, cream the cream cheese.  Add the sugar and vanilla and blend.  Stir in the blueberry jam.  Add the mixture to a cooled crust.

Evenly sprinkle  the remaining cookie crumble on top of the cream cheese mixture.  Again, this is something I just eyeballed to what I thought I would like.  I didn’t want it to be too thick so I did not use all of the cookie crumble.  Bake for about 40 minutes or until the cheesecake is set.  Allow to chill for at least 3 hours.

I may have made the crust a bit too thick or cooked it a little too long (that’s why I said to do it 10 minutes, not 15!).  It was a little tough to cut through, but once I did, it was really good.  You could either eat it like a bar or with a fork, depending on how big you want your piece :).

Put whipped cream on top if you choose.  Enjoy!

Cassie