Blueberry Cream Cheese Coffee Cake

Have you guys been taking advantage of all the glorious blueberries that are in season right now? I need to make some time for a trip up to our local pick-your-own-blueberry place soon. We’ve also got our Chincoteague Blueberry Festival coming up in the next couple weeks. We always make a “girls trip” of it with my best friend and her daughter.

It’s not very big in terms of most folks idea of a festival, but there’s always lots of unique vendors and great blueberry-centric things to try. Not to mention a blueberry vendor from New Jersey that sells them by the box. I usually buy one and freeze half of the berries, and then we brew a blueberry beer with the other half. Good stuff!

So, this coffee cake. Tender, moist cake is studded with juicy fresh blueberries and chunks of cream cheese throughout, then topped with a delicious crumble topping that is the signature of any good coffee cake. I’d imagine it would also be wonderful with raspberries or strawberries as well. Perfect for any breakfast or brunch get together – as well as a sweet treat for after dinner. Have a great weekend, everyone!

Source: adapted from Taste of Home

Homemade Funfetti Cupcakes

Who doesn’t love Funfetti cupcakes? They’ve long been one of my favorites, and my boneheaded self bought the boxed version for far too long – unable to unlock the mystery of the Funfettiness. Turns out it’s just sprinkles. Or Jimmies. Or whatever you call them in your neck of the woods.

So I used my favorite vanilla cupcake recipe, mixed in a handful of multi-colored sprinkles, and baked. Voila! I had homemade Funfetti cupcakes. I’ve made them as the base for several batches of birthday cupcakes now – and everyone always loves them.

They are colorful and delicious, and it’s always a comfort to know exactly what’s going into them -versus the boxed stuff, with an ingredient list a mile long and ingredients you can’t even pronounce. Make these for your next celebration (or just because!), you’re guaranteed to have smiles all around.

Source: adapted from Confections of a Foodie Bride

Coconut Cream Pie

It’s been a long road finding the right recipe for the perfect coconut cream pie – but I think I’ve finally found it! I’d tried a couple recipes and none of them seemed to work out exactly as I’d liked. It was always one thing or another…my inability to work with pie crusts, the filling wasn’t firm enough, or there wasn’t enough REAL coconut flavor.

The flavor of this pie is out of this world thanks to the clever use of coconut milk in the custard portion of the pie. Then with the addition of a bit of coconut and vanilla extract, it really puts it over the top. The pie is then topped with a layer of lightly sweetened whipped cream and sprinkled with toasted coconut for another dose of coconut.

It set up and cut beautifully, something that always makes me a little bit nervous when it comes to pies. This is one I’ll be coming to again and again, as it’s such a classic. Now I can move onto tackling the next thing on my hit list – lemon meringue. Have a good weekend everyone!

Source: adapted from Fav Family Recipes

Black Forest Cheesecake Cupcakes

You can’t go wrong with cheesecake. Especially cheesecake in cupcake form. These little individual servings are perfect to take to a potluck or cookout. If you manage to get them out of your house before you consume them all!

The base is made from a basic Oreo crust, then filled with a luscious chocolate cheesecake filling. Then they’re baked, cooled, and topped with cherry pie filling and homemade whipped cream. Some chocolate shavings would also do nice for garnish sakes, but I was feeling especially lazy the evening I made these and just enjoyed them without. I didn’t miss them.

I think I might try a spin on this using fresh raspberries when I find them on sale this summer. Or, I bet strawberries would be great too. Have a great weekend everyone!

Source: adapted from Cooking Classy