LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.

CHICKEN DIVAN aka CHICKEN DIVINE ~ BLOG 366.93

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but it turned into something completely different.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints!CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 large egg yolks
1/2 cup cream sherry
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
flour for dredging

  • Dredge chicken pieces.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering. Saute’ until cooked through.
  • Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

HAPPY HOMEMAKER MONDAY with MENU week 14 of 2024 ~ BLOG 366.92

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Today is going to be gorgeous and 72° (though it’s only 35° right now)! Tomorrow is supposed to be gorgeous and 74°. Wednesday is supposed to be a high of 47° and dropping so we can have snow on Thursday. 😀 And then we will return to our regularly scheduled programming of the Pacific North West at its best – cold and rainy every day.

This week will be a bit slower thankfully! I worked a cribbage tournament last week that kept me not only busy, but exhausted! After today that is! There’s a lot of clean up to do from the cribbage tournament from this weekend that had me working from Wednesday through most of Easter and there is also a lot of maintenance to do on clogged sinks, drains and over weighted attic areas at the Eagles. The rest of the week will be much slower for me then.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry and cleaning are up to date
  • GROCERIES & ERRANDS I’ll be shopping on Wednesday
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Thursday will be my catch up day in this category
  • RECIPE RESEARCH & MENU PLANNING I’m working on the next several weeks, but need to get more serious about spring recipes

WHAT’S ON THE DVR/TV
 SPRING BAKING CHAMPIONSHIP, TRACKER, YOUNG SHELDON, GHOSTS, CHICAGO SERIES, NCIS, FBI’s, TOURNAMENT OF CHAMPIONS and a few HALLMARK MOVIES

I have been falling asleep almost as soon as my head hits the pillow, but I’m hoping to get back to reading this week.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

My new slow cooker will be here this afternoon so the rest of the week will be a slow cooker collection in honor of the winter/spring custody battle going on in our area.

A friend and I are working together making the Cinco de Mayo Auxiliary dinner for the Eagles and I’m in charge of dessert. So, I’m trying 3 different recipes this week for us to decide from.
4/1 MONDAY
 4/2 TUESDAY
4/3 WEDNESDAY
4/4 THURSDAY
4/5 FRIDAY
4/6 SATURDAY
4/7 SUNDAY
DINNER
 FETTUCCINE & MEATBALLS with BOLOGNESE
 ORANGE TERIYAKI CHICKEN & RICE
 MEATLOAF, POTATOES and GRAVY
CORNED BEEF, POTATOES & CARROTS 
 POKER NIGHT CHILI & CORNBREAD
 SMOKED BBQ BRISKET
 SALSA CHICKEN & CHEESE
DESSERT
 
 MARGARITA BALLS
CHILI CHOCOLATE CUPCAKES with CHILI CREAM CHEESE FROSTING
MARGARITA CUPCAKES with KEY LIME CREAM CHEESE FROSTING
 

SOUTHWEST BLACK EYED PEAS ~ BLOG 366.89

SOUTHWEST BLACK EYED PEAS
1 pound black eyed peas, sorted and rinsed
1 LARGE Vidalia onion, chopped
2 tablespoons avocado oil
2 ounces pork belly, chopped
5-6 cloves garlic, minced
1 small can chopped green chiles, drained
1/4-1/2 teaspoon red chile flakes
1 tablespoon FRESH minced thyme
4 cups homemade chicken stock
FRESH ground sea salt and black pepper
2 ham hocks

  • Place peas in a large dutch oven. Add water and cover by 2 inches.
  • Bring to a boil for 2 minutes.
  • Remove from heat, cover and let stand 1-2 hours.
  • Drain and rinse peas. Set aside.
  • In the dutch oven heat oil over medium heat.
  • Add onion, sauteing until tender.
  • Add pork, garlic, green chiles, thyme, pepper flakes, FRESH ground salt and pepper, cooking 1 minute more.
  • Add the broth, peas and ham hocks.
  • Reduce heat, simmer, uncovered 35-40 minutes or until peas are tender, stirring occasionally and adding more broth as necessary.
  • Remove ham hocks, cool and remove meat from bone.
  • Finely chop meat and return to the pan.
  • Discard bones.

HAM & POTATO SOUP ~ BLOG 366.88

HAM & POTATO SOUP
1 3/4 pounds golden potatoes, peeled and large diced
1 stalk celery, diced
1 bunch green onions, sliced
3 1/2 cups homemade chicken stock
FRESH ground sea salt and black pepper, to taste
5 tablespoons butter
5 tablespoons WONDRA flour
2 cups WHOLE milk
2 cups diced cooked ham steak
FRESH chopped Italian parsley
Shredded cheese (optional)

  • In a stock pot stir together the broth, potatoes, celery and onions.
  • Bring to a SLOW boil.
  • Reduce heat to medium low and cook 10-15 minutes until potatoes are tender.
  • Stir in seasoning, to taste.
  • In another pan melt butter.
  • Whisk in flour, stirring constantly until flour is smooth and golden.
  • Gradually add the milk, stirring constantly, until smooth and thickened.
  • Add in stock mixture, stirring until blended.
  • Add ham pieces and simmer 4-5 minutes.
  • Ladle into bowls and garnish. enjoy