Wow, it has been awhile!  I feel like I am visiting an old friend.  I have taken the past couple of weeks to spend time with family and friends, organize and clean my house and just get caught up on some things that summer seems to have breezed right by for me.  Thank you for your patience!

What better way to jump back in than with this welcoming, comforting Blueberry Muffin Cake?  If you are like me, for the past few weeks you have been enjoying the plethora of summer produce that we have this time of year thanks to farmers’ markets.  I purchased a few pints of blueberries for $1 each (!!!) and was looking for something to do with the last pint.  I already have my favorite blueberry muffin recipe from my mother-in-law, but I liked the twist that this Blueberry Muffin Cake from Fine Cooking offered.

Blueberry Muffin Cake {satisfymysweettooth.com}

I adapted the recipe for this Blueberry Muffin Cake a bit by coating my blueberries in some cornstarch before mixing them into the batter.  I find that adding this simple step, helps the blueberries to stay suspended in the batter so that you don’t end up with a cake with all of the blueberries sunken to the bottom.  I think this cake is so pretty especially dusted with a bit of powdered sugar to finish it off.

Blueberry Muffin Cake {satisfymysweettooth.com}

My husband commented on the wonderful crust that this Blueberry Muffin Cake had which you don’t get with individual blueberry muffins.  If you are looking for a quick and easy, yet scrumptious breakfast treat, Blueberry Muffin Cake will be one of your new favorites.

Blueberry Muffin Cake {satisfymysweettooth.com}

Blueberry Muffin Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 servings

1 piece (1/12 of cake)

A tender muffin batter studded with blueberries that is sure to be a crowd-pleasing breakfast treat

Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup (8 Tbsp) unsalted butter, melted
  • 1 pint fresh blueberries
  • 2 tsp cornstarch
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.
  2. In a large bowl, stir together, flour, sugar, baking powder and salt.
  3. Add milk, eggs, vanilla and melted butter and mix well to combine.
  4. Toss blueberries with cornstarch in a separate small bowl.
  5. Add blueberries to batter and gently fold in to mix.
  6. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean about 45-55 minutes.
  7. Cool completely then dust with powdered sugar.
  8. Recipe adapted from Fine Cooking

Notes

Per piece: Calories: 245 Fat: 9g Carbohydrates: 39g

IMG_1864 Blueberry Muffin Cake {satisfymysweettooth.com}

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Everyone has their preference for brownies.  You may like them light and cakey or dense and fudgey.  You might be a purist and not want any nuts or mix-ins in your brownie batter.  You might love the crispy, sometimes crunchy edge-of-the-pan brownies, or you might want the slightly undercooked very middle brownie.  I like my brownies soft and fudgey with as many mix-ins as you can pack into one pan.  I like an overwhelmingly rich chocolate flavor that truly satisfies your sweet tooth which is why I loved these Oreo Fudge Brownies that I made last weekend.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

I love stuffing Oreos into anything that will hold them and these Oreo Fudge Brownies were the perfect sandwich.  I also had some Cookies n’ Cream Hershey Kisses hanging around and so I decided to make it a chocolatey cookies n’ cream party-in-a-pan!  Of course I couldn’t resist adding some straight up semisweet chocolate chips to the batter.  All of those ingredients combined with perfectly dense brownies made these Oreo Fudge Brownies a keeper.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

These Oreo Fudge Brownies are super thick and I was making them for a crowd, so I made a large batch in a 9X13″ pan, but you could certainly cut the recipe in half and bake them in an 8X8″ pan.  Cutting the batch in half would still result in incredibly thick, dense brownies.

Make these Oreo Fudge Brownies for the true chocoholics in your life.  The trifecta of Oreos, chocolate chips and Hershey Kisses is sure to have them falling at your feet.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

Oreo Fudge Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 32 brownies

Oreo Fudge Brownies: Thick, dense brownies filled with Oreo Cookies and packed with chocolate chips and Cookies n' Cream Hershey Kisses

Ingredients

  • 1 1/3 cups extra dark or dutch-processed cocoa powder
  • 3 cups sugar
  • 1 cup powdered sugar
  • 1 1/2 tsp salt
  • 2 cups flour
  • 6 eggs
  • 1 cup canola oil
  • 4 Tbsp water
  • 1 cup semisweet chocolate chips
  • 1 cup Cookies n' Cream Hershey Kisses
  • 24 Oreo cookies

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9X13" baking pan.
  2. In a large bowl, combine cocoa powder, sugar, powdered sugar, salt and flour. Whisk to combine.
  3. Add eggs, oil and water and mix with rubber spatula until no streaks of dry ingredients remain.
  4. Fold in chocolate chips and Kisses.
  5. Pour half of batter into prepared pan.
  6. Top with Oreo cookies.
  7. Top with spoonfuls of remaining batter. Batter does not need to be spread evenly or cover the Oreos completely.
  8. Bake for 30-40 minutes or until the batter no longer looks wet and when you insert a toothpick, it comes out with crumbly crumbs.

Oreo Fudge Brownies {Satisfy My Sweet Tooth}

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I was at the lake cabin last weekend for yet another fabulous weekend of summer festivities with 10 of our good friends.  I got to live vicariously through my friends who have the most adorable 5.5 month-old baby girl

photo-1

and I got to cook and bake to my heart’s content.  I kept joking that I felt like I was running an adult summer camp because of the meal planning and organizing I did for us.  Thankfully everyone was super helpful which made meal time and cleanups a breeze.

Of course, I was excited to make another coffee cake since I had lots of mouths to feed and I decided on this Strawberry Rhubarb Cream Cheese Streusel Coffee Cake.  I really didn’t want the name of this cake to be so long, but each part of it is worth documenting in the title!

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

This Strawberry Rhubarb Cream Cheese Streusel Coffee Cake begins with a regular white cake which gets topped with a cream cheese filling that I folded macerated strawberries and rhubarb into.  That creamy layer is topped with the remaining cake batter and sprinkled generously with a traditional, crumbly streusel topping.  When strawberries and rhubarb are no longer in season, they could be substituted with any of your favorite fresh or frozen fruits.

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 pieces

1 piece (1/12 of cake)

Soft and tender cake with a creamy, fruity filling and topped with a generous layer of crumbly streusel

Ingredients

    For the cake
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (12 Tbsp) unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • For the filling
  • 2 (8 oz.) packages cream cheese, softened at room temperature
  • 1/2 cup sugar, plus 1 Tbsp
  • 1 egg
  • 1 cup chopped strawberries
  • 1 cup diced rhubarb
  • For the streusel topping
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups flour
  • 1/2 cup (8 Tbsp) unsalted butter, melted

Instructions

  1. Preheat oven to 325 degrees and grease and flour a 9X13" baking pan.
  2. Place chopped strawberries and rhubarb into a bowl and sprinkle with 1 Tbsp sugar. Set aside.
  3. For the cake
  4. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix in softened butter.
  5. Add eggs, vanilla and buttermilk* and mix well.
  6. Pour 2/3 of batter into prepared pan and spread evenly. Set aside.
  7. For the filling
  8. In a medium bowl, using an electric mixer, mix together the cream cheese, sugar and eggs. Fold in macerated fruit.
  9. Spread evenly over cake batter in cake pan.
  10. Top with remaining cake batter (it does not have to be an even layer nor does it need to look smooth).
  11. For the streusel topping
  12. Combine all ingredients in a medium bowl with your hands and sprinkle evenly over top of batter.
  13. Bake about 45 minutes or until toothpick inserted into center of cake comes out clean (or with only cream cheese on it).
  14. *Note: If you do not have buttermilk on hand, pour 2/3 cup of regular milk into a liquid measuring cup and add 1 tsp white distilled vinegar. Allow mixture to sit while you prepare other ingredients.
  15. **I also like to keep powdered buttermilk in my refrigerator so that I can combine that with some regular milk when I need buttermilk for a recipe.
  16. Recipe adapted from Shugary Sweets

Notes

Per piece: Calories: 300 Carbohydrates: 32g Fat: 15g

spread 2/3 of batter into prepared pan

IMG_1742

top with cream cheese filling

IMG_1743

top with remaining batter

IMG_1744

sprinkle with streusel topping

IMG_1745

bake and serve

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

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