Kat's Cooking, Dining, and Travel

Kat's Cooking, Dining, and Travel

RecipesUncategorized

Lemon Blueberry Cheesecake Breakfast Bread

bender.lori

Baking is a science, where you mix various ingredients in specific proportions, apply heat and wait for the chemical reaction to change your mixture into a delicious, tasty, fluffy dish. That being said, I am not always careful at measuring out ingredients or following set recipes. This leads to some spectacular successes and epic failures. Yeast breads and dough are hit and miss. Today, was a rousing success. I started with Trisha Yearwood’s Lemon-Blueberry Bread recipe on Food Network and made some changes based on what I had. I had some sour cream and goat cheese I needed to use up, as well as some lemons. Other changes are based on my experience with various fruits in baking. I was not sure how it would turn out. The Goat cheese and the sour cream left a mild tangy flavor that reminds me a cheesecake, hence the name of the recipe. This recipe will make one loaf and (1) dozen muffins.

Ingredients

  • 3 Cups of Flour
  • 2 Tsp Baking Powder
  • 1 Pt Blueberries
  • 8 TBSP Butter
  • 2 Cups Sugar + 2 TBSP
  • 4 Eggs
  • 2 Lemons; Zest of 1 1/2 Lemons + 6 TBSP (Divided)
  • Kosher Salt
  • 1 Cup Sour Cream (Do not use light)
  • 4 oz Goat Cheese
  • 1 TBSP Corn Starch

Directions

Pre-heat oven to 350 degrees.

Melt the butter and let cool a little.

In a bowl gently stir blueberries, 2 TBSP Sugar, 1 TBSP Flour, cornstarch, Juice of 1/2 a lemon (1-1.5 TBSP), till the blueberries are coated. Gently, you do not want to break or damage the blueberries. Set aside.

In another bowl, sift the 3 Cups of flour and the baking powder. Set aside.

Whisk together 2 cups sugar, eggs, about 1 tsp salt, and melted butter until smooth. Make sure the butter is not too hot or you will start cooking the eggs. Set aside. (I know using a lot of bowls).

Whisk together the sour cream, lemon zest, goat cheese, and remaining lemon juice until smooth.

Mix the sour cream mixture and the eggs together until smooth.

Slowly stir in the flour mixture. This is going to be thick batter so I would use a spatula.

Once all of the flour is incorporated, gently fold in the blueberries. I always taste the batter (even with the raw eggs) because if you do not like the flavor of the batter, chances are you will not like baked product. Also, how many of us remember licking the mixing paddles as kids?

I bake quick breads like this in paper baker loaf pans. My family usually doesn’t eat all a recipe makes and the paper loaf pans make it easier to take to work or give away. Divide equally between the loaf pans. I used three (3) 7″ x 3″ x 2″. Bake for 40-45 minutes until a tooth pick in the middle comes out clean. Or you can use a silicon muffin tin. The muffins just pop right out, reduce cooking time to about 30 minutes.

I always set my timer for less. I can put them back in the oven if they are not done, but I can not un-bake them if over cooked.

My family and I will eat this for breakfast or afternoon snack over the course of the week.