Well.  I’m 3 days into recovering from food poisoning.  I no longer wish to die, so that’s always a plus. I got out of bed almost like normal for the past two days.  I’m still slightly nauseous but am overall on the mend.  I haven’t been able to exercise all week, which usually negatively affects by writing, but I have to say I had way too much fun yesterday writing a few pages about camping with my family in the 70’s.  I laughed until I cried and thought how overly cautious and over involved we seem as parents compared to our parents back in the day.   You know, back in the day before sunscreen, healthy snacks, water bottles, and picture perfect campfires with s’mores.  Before Pinterest, when camping trips actually had very little to do with kids at all.  Back when nobody gave a hoot about whether or not the kids were having a good time.  I have to say that I’m actually not sure we’re doing our kids any favors.  But, I digress.

(Side note:  If anybody has any slightly traumatizing camping stories from the 70’s, I’m all ears.  You’ll have to wait a year or so to hear mine!)

Which somehow brings me to coffee cake.  Maybe because I’m finally hungry?  Who knows.

My girls were headed out this morning to a friends house to swim and I made them whip up some homemade goodies to bring to the family before they left.   They’re used to this from me so they didn’t complain and got right to work.  One of my friends had recently made this so it’s been on my mind, especially with all the berries so fresh and plentiful in the house lately.   I was looking up the recipe and noticed how very bad the photo was so I decided to repost it with better photos and with the capability of easy printing.  My very delightful youngest daughter made it with almost zero help from me and I had a few bites and must say that it is all shades of DELIGHTFUL.   Hope you’ll try it this summer!

What you’ll need:

For the cake—

• 1/2 cup butter,softened
• 8 ounces cream cheese
• 2 ounces almond paste (or 1 t. almond flavoring)
• 2 cups sugar
• 4 eggs
• 1 1/2 c. flour
• 1 1/2 t. baking powder
• 1 1/2 t. salt
• 1 3/4 cups blueberries tossed in 1 T. flour and 2 T sugar

(Hint:  I added about 1/2 cup of blackberries from our blackberry bush in addition to all the blueberries and it was divine!)

For the lemon glaze:

• 2 cups powdered sugar
• 2 T. lemon juice
• 2 T. heavy cream
• 1 T. softened butter

What you’ll do:

• Preheat oven to 350.
• Combine butter, cream cheese, almond paste and sugar; beat until fluffy.
• Add eggs and then flour, baking powder, salt and mix well.
• Then fold in blueberries.
• Bake in a well-greased bundt pan  for 40-50 minutes or in 2 loaf pans for 40-50 minutes.
• While it cools, combine ingredients for glaze and stir until smooth.
• Drizzle over pound cake and enjoy!!

Best Ever Blueberry Coffee Cake {with Lemon Glaze}

3.21 from 44 votes

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Ingredients Method

Ingredients

  

For the cake

• 1/2 cup butter softened
• 8 ounces cream cheese
• 2 ounces almond paste or 1 t. almond flavoring
• 2 cups sugar
• 4 eggs
• 1 1/2 c. flour
• 1 1/2 t. baking powder
• 1 1/2 t. salt
• 1 3/4 cups blueberries tossed in 1 T. flour and 2 T sugar

For the glaze

• 2 cups powdered sugar
• 2 T. lemon juice
• 2 T. heavy cream
• 1 T. softened butter

Method

 

1. Preheat oven to 350.
2. Combine butter, cream cheese, almond paste and sugar; beat until fluffy.
3. Add eggs and then flour, baking powder, salt and mix well.
4. Then fold in blueberries.
5. Bake in a well-greased bundt pan for 40-50 minutes or in 2 loaf pans for 40-50 minutes.
6. While it cools, combine ingredients for glaze and stir until smooth.
7. Drizzle over pound cake and enjoy!!

Don’t forget the camping stories.  I need some comic relief.