The end of My Summer Blueberries.Blueberry Sour Cream Coffee Cake

Love Sunday Brunch, Don't you?
It allows me to take a moment and linger a little longer over my first cup of Pumpkin Spice coffee of the season and say goodbye to the Summer's Bounty. I used the last of my Summer Blueberries in a Wonderful Sour Cream Coffee Cake this morning! hmmmm the weather hasn't shown it yet, but Fall is in the air! Yaaaaaaaaaaayyyy!!! 

Blueberry Sour Cream Coffee Cake

1 greased and floured 10" Bundt pan
 (or a 12 count muffin tin)

Ingredients:

1 1/2 sticks unsalted butter, softened (plus 2 tablespoons for buttering the pan)
1/4 cup light brown sugar
2 teaspoons cinnamon
1/4 cup sugar
2 1/4 cups fresh blueberries (if possible, or frozen), 3 quarters of a cup for each layer
3 cups unbleached white flour, plus 1 tablespoon to toss with fresh blueberries
1 1/2 cups sugar 
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs
2 cups sour cream 

Directions:

Preheat oven to 350° f 
Set oven rack on middle rack (or put Bundt pan on cookie sheet in oven)
Butter and flour Bundt pan. (or put cupcake liners in muffin tins)
In a small bowl combine quarter cup sugar, light brown sugar and cinnamon.
In a separate medium bowl toss fresh blueberries in a tablespoon of flour.
In a large bowl sift all remaining dry ingredients. 
In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add vanilla. 
Then add eggs, one at a time, combine until incorporated. Scraping down sides periodically.
Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions. 
Spread 1/2 of the batter carefully on bottom of bundt pan, then add the blueberries and sprinkle with 1/2 of the cinnamon sugar mixture.Pour remaining batter on top. Sprinkle the remaining cinnamon sugar mixture over top. 

Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan.
                  (*Baking time is 35-40 mins for muffins.) 
Let cool 10 minutes, then turn cake out onto rack and turn right side up and cool completely.

Serves ten to twelve. (at least) (yields 12 muffins) - 

Eggnog Creme

Have you ever had Eggnog leftover ? Didn't know what to do with it?
This recipe will make ya want to go out and get some eggnog to make it!
Last night, I was rummaging through the pantry to think of something to make as a quick dessert.
A nice dessert for company. I had leftover Eggnog and some heavy whipping cream...I thought about just warming some Eggnog and add it to some coffee and top it with whipped cream. That just didn't seem like "Dessert". What could I do as something more substantial? Something that looks and feels like dessert?
Ok, I have chocolate chips... and heavy cream...I could make pudding. I go to the fridge and hmmph...not enough cream to make 4 servings of pudding. Grrrrr...Wait Eggnog! Eggnog Pudding?? Never had it.
I wonder.....So guess what. I did it!! Made some Eggnog "Pudding". Added some sugar on top to "brulee" and Voila!!! A real Dessert!  This is my point all the time. You can always do something. It just takes a little thinking or a resource like me who shares these moments so you can pull this stuff out of your bag of tricks when you need to!
*By the way...I now have a "print" button at the bottom of my recipes so you can have these at your fingertips at all times :)
Here ya go!!

____________________________Eggnog Creme Recipe

Ugly Cinnamon Roll Pancakes

Because I haven't blogged much lately due to my cookbook writing I like to make sure the recipes I "do" blog are perfect. Well, this morning I decided to try a New recipe I saw on Trial and Erin called Cinnamon Roll Pancakes. I have to say I loved the idea as soon as I saw it! Beautiful Pancakes in the picture, the idea of a cinnamon and brown sugar swirl in the middle of a pancake, just made me drool. "Erin" very humbly says she got the recipe from Recipe Girl. I read both recipes and came up with my own. I give both women much credit as their recipes work for them Really Well!! For me, I am a little pancake inept, apparently. I am an EASY breakfast person. Remember I Bake French Toast..LOL
I have to admit I've made the pancakes exactly as directed in both of their recipes and they burned each time. My modifications allow for the sugar to not touch the heat directly. Now, when using an electric griddle, this might not be a problem. I don't have an electric griddle and had to use a non-stick skillet on the stove top. Although they both advise using a medium low heat, my pancakes still burnt. I have included both links for both of the others recipes and you are more than welcome to try theirs. I have to admit. They look 100% better than mine! But for me, they didn't work out as well. I am definitely Pancake inept . Even as I am sitting and typing this I am tempted to try it again their way...I just keep thinking I have to be doing something wrong! But anyway. Mine were okay, and I cannot eat another pancake!
So, here's My Ugly Cinnamon Roll Pancake Recipe...

Ugly Cinnamon Roll Pancakes

Ingredients:
Pancake Batter

1 1/2 cup all-purpose flour (I like my batter thicker)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon vegetable oil
2 large eggs, lightly beaten (like the extra white for lift)

"Cinnamon Roll" Filling
3/4 cup Brown sugar
1/2 cup Butter (melted)
2 tbsp Cinnamon

Glaze:
1 cup Confectioners sugar
4oz Cream Cheese
(softened)
4 oz Heavy cream


Instructions:
Pancake Batter:

Whisk eggs, milk, and oil together.
Add Dry ingredients.
Remove 1cup mixture set aside.
Swirl batter:
Combine Cinnamon Roll Filling ingredients.
Add Cinnamon Roll Filling mixture to reserved (1cup) pancake batter.
Combine.
Pour The filling mixture into a squirt bottle or into a "pourable" measuring cup.

Warm Non-stick Skillet on Medium Low Heat, (when water dances on skillet, it's ready)
May prepare pan if needed with Non-Stick Spray.

Pour 1/2-3/4 cup of Pancake batter into center of Pan. Swirl Cinnamon roll filling around batter as shown above. Do not turn until bubbles that form "pop". When turning the pancake be sure to use a large/wide spatula so as "Recipe Girl" states "the filling doesn't go everywhere." I certainly agree.

Turn pancake and allow to cook on other side approximately 2 minutes.
Glaze and Serve.

The Glaze: Combine all ingredients in a mixing bowl and beat with a hand mixer until fluffy. I like the lightness of this glaze, versus the thick sweetness of the traditional Cinnamon Roll Glaze.
Either way...I encourage you to make These pancakes. They are so worth it!

Thank you again! Erin for the inspiration! I love these pancakes! If it weren't for you I wouldn't have ever thought to look for them!

Erin @ Trial and Erin: http://trialanderin.com/cinnamon-roll-pancakes
Recipe Girl: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/