Blueberry Cheesecake Crumb Cake

Bursting blueberries in every bite! I made this coffee cake that I found on Oh My Goodness Chocolate Desserts (even though it's not a chocolate dessert). I baked it a little longer than I should have and the crust was crunchy when I served it the day after making it, but the day after that it had softened. I'm bummed that I forgot to drizzle it with the glaze since it would have been prettier. 

Blueberry Cheesecake Crumb Cake

Crumb Cake:

3 1/3 c. flour

2 t. baking powder

¼ t. salt

½ c. cold butter, cut in cubes

Grated zest from 1 lemon (optional)

1/3 c. light brown sugar

1/3 c. sugar

2 eggs

1 t. vanilla

Blueberry Cheesecake Filling:

8 oz. mascarpone

8 oz. cream cheese, softened

½ c. + 2 T. caster sugar

2 T. corn starch

2 eggs

1 t. vanilla

1 2/3 c. blueberries

GLAZE:

½ c. powdered sugar

2-3  t. milk

Preheat the oven to 350°. Line the bottom of 9-inch spring-form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter to dry ingredients mixture. Using mixer or hands, mix it until it’s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, being careful not to over-mix.

Pour half of the cheesecake mixture in chilled crust. Scatter about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

Bake until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much, tent the top with aluminum foil.

Make the glaze by stirring together powdered sugar and milk or cream. If it’s too thin, add powdered sugar. If it’s too thick, add more milk. Drizzle on cooled crumb cake. Refrigerate for at least 3 hours before serving. Overnight refrigeration is ideal.

Philly Cheesesteak Cups

I threw this together for a simple meal. It would make a great appetizer or party food too. I love how easy using frozen puff pastry is. I found this recipe on High Heels and Grills. 

Philly Cheesesteak Cups

1 lb. rib eye steak thinly sliced

1 T. olive oil

1/2 med. onion chopped

1 green pepper chopped

1 c. mushroom chopped

1/2 t. salt

1/4 t. garlic powder

1/4 t. pepper

1/3 c. heavy cream

1/3 c. milk

1 pkg. puff pastry thawed

1/2 c. provolone cheese grated

Preheat your oven to 400°.

Pour olive oil into warm skillet, add chopped onion and peppers. Sautè on medium high heat for about 5 minutes. Add the mushrooms and sautè for another 5 minutes. Remove from skillet and set aside.

Cook beef, stirring frequently for about a minute or two. The meat is thinly sliced enough that it only takes about a minute to cook through. Immediately add the pepper mixture back to the skillet with the beef. Add seasonings, cream, and milk. Bring to a light boil, stirring constantly just until thickened. Remove from heat.

Spray each cup in a muffin pan with non-stick. Place about a 3-4 inch square of pastry dough in each muffin cup. Add about 1/4 cup of cheesesteak mix to each cup.

Bake for about 10 minutes. Place a small bunch of provolone cheese on each cheesesteak cup and continue to bake for another 3 minutes.