Blueberry Gooey Butter Cake

Ops! Another blueberry cake. Aku rajin nak bake blueberry cake sebab tadi dapat beli blueberry kat Hero for RM6.99 using their monthly coupon. Tapi boleh guna 1 coupon je per card. Ceh! Kupik betul. Aku wish msia mcm kat US. Some people buy their monthly groceries in bulk using coupons coz they can buy as many as they want as long as they have the relevant coupon.

Anyway, this recipe is based on Paula Deen recipe. As usual, I need to make alteration to the original recipe sebab Paula Deen suka la buat kek yg manis. Aku suka her recipes sebab it's full prove if you know how to tweak the sweetness.

Gooey Butter Cake
Adapted from Taste & Paula Deen

For the butter cake
Ingredients
250g butter, softened
3/4 cup caster sugar
2 teaspoons vanilla essence
3 eggs (large)
2 1/2 cups self-raising flour
2/3 cup milk

Method
Preheat oven to 170°C/160°C fan-forced. Grease and line a 9 inches square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan.

Filling:
250gm cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3/4 cup powdered sugar

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Blueberry Cream Cheese Coffee Cake

My girls love this cake. It's mama's special cake. Oleh kerana today aku nak keluar berjimba with some girlfriends, maka, semalam, terpaksa la aku merajinkan diri untuk on oven.

The truth is, sepanjang Ramadan, aku langsung tak bake any cake, too tired, too busy. Dah la darah ku rendah yg amat, at 95/52. Sigh... Most of the time during Ramadan, aku kena rest. Memang boleh kurus la time Ramadan, dah ler makan tak lalu. Tapi masa Ramadan je kurus. Lepas je Ramadan, terus naik balik. Huhuhu... sedih tahap gaban.

Ok la, ni recipe blueberry cheese cake tu ye. Selamat mencuba!

Blueberry Cream Cheese Coffee Cake
Adapted from familyfav

For The Batter:
1 c. butter (salted)
1 c. sugar
2 eggs
3/4 c. sour cream + 2 tbs milk (or 3/4 cup of milk/buttermilk)
2 c. Self raising flour
1 small carton fresh blueberries (125gram)

For The Filling:
500gram cream cheese
1 egg + 1 yolk
1/2 c. sugar
1 tsp. vanilla

For the Crumb Topping:
1/3 c. sugar
1 c. flour
1/3 c. butter

Instructions

Preheat oven to 160 degrees celcius and line a 10x10 pan with baking sheet.

For The Batter:
Cream together the butter and sugar, then beat in the eggs and sour cream, mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.

For The Filling:
Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:
Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:
Spread half the batter into the bottom of the pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 80 to 90 minutes. Let the cake cool for 12 hours before serving.