It is a cookbook review day and I have a gorgeous one to show you. The Baker in Me by Daphna Rabinovitch is an exquisite hardcover cookbook and the quintessential baking book for any baker. This is where I got this amazing recipe for Blueberry Coffee Cream Cheese Cake. It’s like a cheesecake and coffee cake have come together in perfect harmony.
Also, try our Blueberry Crumble Pie for another excellent blueberry treat.
The base of the cake is moist and delicious and then that is topped with wild blueberries, followed by a cheesecake layer and then another layer of wild blueberries. The crowning glory is the wonderful crumb topping. The cake was a winner and was happily gobbled down here at home and at my husband’s work.
The recipe as I mentioned is from this cookbook, The Baker in Me. This book has chapter after chapter for cookies, bars, cakes, chocolate, muffins, quick bread, and pastries. As well as smart guides to techniques, ingredients, and equipment. This will be the only baking cookbook you will ever need!
The hardcover cookbook has stunning color photos throughout. Each recipe starts off with a little blurb explaining in more detail where the recipe came from or how it morphed to be. Giving the reader more insight and knowledge. This aspect of the cookbook I love. Daphna explains, for example, how to vary the ingredients in chocolate chip cookies to make the cookies soft, chewy, or crispy, whatever you prefer, and the way you prepare the dough and how you cook them.
The Blueberry Coffee Cream Cheese Cake recipe was easy to follow and the results were perfection. Probably one of the nicest coffee cakes I have ever seen or eaten.
This would be an amazing cake for the holidays for breakfast, brunch, or dessert. Blueberries are great at any time of the year!
Daphna Rabinovitch has had a busy career working at the helm of the Canadian Living test kitchen as the director. Plus, she has worked as the senior pastry chef at the acclaimed David Wood Food Shops. Daphna has won the Cuisine Canada Gold Award in 1999 for her past cookbook, Living Step by Step along with co-authoring several other cookbooks. She graduated from Tante Marie’s Cooking School in San Fransisco and worked and cooked for the prestigious Badia A. Coltibuono estate in Tuscany, Italy. Daphna currently resides in Toronto.
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1/2 tsp (2 mL) cinnamon
- 1/3 cup (80 mL) unsalted butter, melted (3 oz/90 g)
Cream cheese filling
- 8 oz (250 g) cream cheese, softened
- 1/4 cup (60 mL) granulated sugar
- 1 large egg, at room temperature
- 2 tsp (10 mL) finely grated lemon zest
- 1 ½ cups (375 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) baking soda
- ¼ tsp (1 mL) salt
- 1/3 cup (80 mL) unsalted butter, softened (3 oz/90 g)
- 2/3 cup (160 mL) granulated sugar
- 2 large eggs, at room temperature
- 2 tsp (10 mL) vanilla
- 1/2 cup (125 mL) sour cream, at room temperature
- 1 ½ cups (375 mL) fresh or frozen wild blueberries
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Line the bottom of the pan with a round of parchment paper cut to fit; set aside.
- crumb topping In a small bowl, combine the flour, sugars, and cinnamon. Drizzle the melted butter over the mixture, tossing with a fork until it is thoroughly moistened; set aside.
- cream cheese filling In a stand mixer fitted with the paddle attachment, or using a hand-held mixer, beat the cream cheese with the sugar until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the egg and the lemon zest; set aside.
- cake batter Whisk together the flour, baking powder, baking soda, and salt in a bowl until the dry ingredients are thoroughly combined. In a stand mixer fitted with the paddle attachment and a clean bowl, or using a hand-held mixer, beat the butter for 1 minute. Add the sugar and beat thoroughly. One at a time, beat in the eggs, beating well after the first egg before adding the second. Beat in the vanilla.
- Remove the bowl from the stand. Using a wooden spoon, alternately stir in the flour mixture with the sour cream, making 3 additions of the flour and 2 of the sour cream.
- Spread the cake batter in the prepared pan, mounding it slightly higher in the center. Sprinkle 1 cup (250 mL) of the blueberries over top of the cake batter. Gently spread the cream cheese filling over the blueberries. Sprinkle the remaining blueberries over the cheese filling. Sprinkle the entire surface with the crumb topping. Place the cake pan on a rimmed baking sheet.
- Bake in the center of the preheated oven until the edges of the cake are set and just beginning to pull away from the sides of the pan, about 75 minutes. Let the cake cool in the pan on a wire rack for 30 minutes. Run a small knife around the edge of the pan to loosen the cake. Remove the cake from the pan and cool on the wire rack, parchment side down.
- Serve warm or at room temperature.