Blueberry Coffee Cake

King Arthur has some really great recipes and this one is no exception.  They called this a Blueberry Breakfast Cake but I think it’s more like a Fruit Danish.  I used blueberries, which the recipe called for, but this would be great with raspberries, apple, peaches…almost any fruit.  Because of the ricotta cheese and sour cream it has a consistency similar to a cream cheese danish.  It is simple to make and not cloying.  Great with a cup of coffee or a glass of milk.


3 large eggs

heaping 1/2 cup of sugar

6 T melted butter

1 cup small curd cottage cheese or part skim ricotta

1 cup sour cream

1 tsp vanilla extract

3/4 cup AP flour

1/2 tsp salt

1 1/4 tsp baking powder

1 1/2 cups blueberries, fresh or frozen

Preheat the oven to 350.  Lightly grease an 8” round pan that is at least 2” deep.  If your 8” pan is too shallow, use a 9” round pan or an 8” square.  Shape really doesn’t matter.

Beat the eggs and sugar together.  And yes, a HEAPING 1/2 cup of sugar.  First time I’ve seen that in a recipe.

Add the melted butter, cottage or ricotta cheese, sour cream and vanilla.  Beat until well combined.

Whisk together the flour, salt, and baking powder,  add to creamed ingredients, and stir or beat gently until combined.

Pour the batter into your prepared pan and scatter berries over the top.

Bake until a knife inserted in the center comes out moist but with no obvious smears of raw batter.  The edges should be lightly browned.  It should appear set throughout but jiggle a little when you gently shake it.  Baking time is between 45 and 50 minutes.

Once it comes out of the oven generously sprinkle the top with cinnamon sugar.  Let it rest at room temperature for at least 30 minutes to firm.  Cut into wedges or squares, depending on the pan you used, and serve warm.


NOTE”. I baked mine in a 9” round pan for 45 minutes.  I recommend checking it after 40 minutes.  Much depends on your oven and the size of your pan.  I will try this with  a combination of apple and cranberries next.  A little bit of sweet and tart together.   Also, the cinnamon sugar is optional.  Instead you might want to lightly dust with powdered sugar as you serve it or make a glaze and drizzle a little over the cake.

Goat Cheese Spread with Honey

When you have guests and want to serve adult beverages and a snack, cheese, fruit and crackers are perfect.  I was hoping to find the fresh goat cheese spread that our favorite party store usually carries but they were all out.  I have a few good hard, savory, even stinky cheeses to serve but wanted a milder, spreadable cheese.  Sometimes necessity is the mother of invention.  I put together a real simple, 4 ingredient spread that tastes pretty darn good.  Unlike cream cheese, goat cheese has a little kick or zing.  But if you’re one of those people who dislike goat cheese, cream cheese would work in this recipe.


10 oz package goat cheese at room temperature

8 oz lemon (or plain) yogurt

zest of one lemon

2 T honey plus a little more to drizzle

Combine all ingredients in a food processor and blend until everything is incorporated.

Use a spatula to transfer the spread to a serving container and refrigerate.

Before you refrigerate, have a sample first.  Because a good cook tastes everything before serving their guests.

Drizzle wth a little more honey before serving.  Enjoy!

NOTE:  Like I mentioned earlier, this would also be good with cream cheese as well…might taste a little like a bite of cheese cake actually.  You can add a little more zest or honey based on your personal tastes.  May also be good with a little fresh mint or thyme mixed in.