I have a challenged myself the last few weeks, that challenge is to use what is in my refrigerator and pantry before we move back to CA. Oh yeah, I forgot to tell you all that we are moving back to CA, but more on that later. Anyhow, with us moving I don’t want any food to go to waste. I am determined to use as much of what we already have and get my pantry and fridge cleaned out.
One of the things I made was an Oreo Cookie Brownie (if you follow me on Instagram you would know this). All I did was take some brownie mix, mixed in 1/2 cup semi-sweet chocolate chips, topped it with Oreos and baked it according to the package. I used a 9×11 pan and cooked it at 325 degrees for about 55 minutes.
If you are wondering what it looked like here is a photo:
Now, let’s move on to the Blueberry Coffee Cake with Brown Butter Lemon Glaze. All I can say about this cake is that is so freakin’ delicious! The sour cream makes this cake moist and the lemon in the glazes gives the cake a delicious tang.
Blueberry Coffee Cake with Brown Butter Lemon Glaze
For the cake:
1 cup butter, room temperature
2 cups sugar
2 tsp. vanilla
1 cup sour cream
2 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ cup buttermilk
1 1/2 cup fresh or frozen blueberries
For the glaze:
4 tbsp. butter
½ cup powdered sugar
1 tsp. vanilla
2 tbsp. fresh lemon juice
Preheat the oven to 350F. Prepare a 10-inch bundt pan (with a removable bottom) with baking spray.
In the bowl of a standing mixer, cream together the butter and the sugar until well incorporated. Add the eggs and the vanilla and beat until fluffy. Then add the sour cream and beat until the batter is smooth and fluffy.
In a separate bowl, combine all of the dry ingredients, and then add the dry ingredients to the batter and partially mix together. Add the buttermilk and beat until you have a smooth batter.
Remove the mixing bowl of batter from the mixer, and, using a spatula, gently fold in the blueberries. Transfer the batter to the prepared bundt pan and bake at 350F for 55 minutes, or until a skewer just comes out clean.
Let the cake cool for about 10 minutes before turning over onto a cake plate. While the cake is cooling, prepare the glaze.
In a small pan, melt the butter and continue to cook on low heat until the butter has turned a dark golden brown color. When it reaches this color, (but before it burns!), set aside. In a small bowl add the powdered sugar and vanilla, and then whisk in the brown butter. Thin out the glaze with the lemon juice, and whisk until the glaze is smooth and runny.
When you have turned the cake out onto a cake plate, drizzle the glaze over the top. Slice and serve warm or at room temperature.