The Blueberry Bread That Almost Wasn’t…

Not everything goes as smoothly as I would like in the kitchen.  And when things go wrong, I get very discouraged and I don’t want to try again.  For example, this happened a couple of years ago and I have yet to use this cake pan again…


It’s something I’m working on.  And I am going to share with you my semi-successful experience with Blueberry Cream Cheese Muffin Top Bread.

First, an entire bread that tastes like a muffin top?  Sign me up!  How often have you eaten just the top of a muffin and not finish the rest??  This recipe is from the wonderful blog Averie Cooks.  I have made a bunch of her bread recipes, including Cinnamon Raisin English Muffin Bread, Zucchini Banana Bread, and Pumpkin Banana Bread.  They all came out amazing.  I knew this one would be no different.  I followed this recipe exactly as is and decided to bake it a bundt pan.  This is where things started to fall apart, literally.  I baked the bread until it was crusty on top and my tester came out clean.  I let it cool completely, or so I thought.


It looks a little funny here but no big deal…

This is what happened…

IMG_3175     IMG_3176

Yup…that happened!  It broke in half and it wasn’t even cooked all the way through.  I know that this was not the recipe but all me.  It was obvious that I did a number of things wrong here.  I did not let it cook long enough.  I did not let it cool long enough.  And I did not butter the pan enough because it stuck to the bottom.  But I still needed to have this bread that tastes like a muffin top, so I decided to give it another try.

The second time around, I made it in a couple of loaf pans.  My  hope was that it would bake more evenly and would not be likely to fall apart.  I definitely had better results this time.


The bread didn’t stick or fall apart.  However, the layer of cream cheese that is supposed to stay in the middle sunk to the bottom, along with the blueberries.  And the middle sunk in.  This I was not crazy about because it clearly didn’t happen from what I saw from the original recipe.  That’s ok!  I’m glad I tried it a second time because hopefully I will get to the point where I am not afraid to experiment.  And of course it was still delicious!!!

Zucchini Banana Bread

I have to try and squeeze in as much baking as I can on the weekends now.  Which is tough, but thank god for naptime.  The second thing I made this weekend is another bread.   I have made a zucchini bread.  And I have made a banana bread.  Both absolutely delicious.  So why not make a bread with both?  This recipe is from the same blog as the banana bread I made last week, Averie Cooks.  Like I have said before, I am not a fan of bananas.  So I surprise myself that I am baking with them.  And it would never cross my mind to bake anything with zucchini in it.  These used to be recipes I would avoid.  I am so glad I am working on that because I have been making wonderful food.  Just like this Zucchini Banana Bread with Browned Butter Cream Cheese Frosting.

For this bread I used about 1 1/2 small zucchini and 3 medium bananas.  Also, in the recipe, you are given the options to make it with yogurt or sour cream.  For the last banana bread, I made it with plain, full fat yogurt.  I really wanted to use vanilla flavored, but it is not easy to find one that is not low fat.  For this one, I couldn’t even find a plain full fat yogurt, so I went with the sour cream.  This worked out just as good.

I chose to make the bread with my mini loaf pan so I could freeze them if I want or give them away.  By doing this, I got 12 mini loaves.  I probably could have gotten 2 more if I didn’t fill the first batch up so much.  I always have trouble judging that…oh well!

Now we can’t forget the frosting…and a browned butter one of course!  This Browned Butter Cream Cheese Frosting is delicious!  I added milk by the teaspoon to get it the consistency I wanted.  I wanted to be more of a pourable glaze rather than a spreadable frosting.  I think I added about 7-8 teaspoons.  See how smooth and shiny it is?  And you can see all the bits from the browned butter…yum!

This bread is absolutely delicious, and Matt and Luke agree.  While I was trying to take pictures, Luke was pulling at my legs to have more.


And having the mini bread is perfect.  You have your own little portion and can put as much of the glaze on it as you want!  I hope you give this recipe a try and enjoy it as much as we do!

Fruits and Veggies (?)

It has been another busy week in the kitchen!  I made two cakes and jam.  I will be sharing only one cake and the jam with you for now.  I am saving the second cake for its own post.

The Sundays with Joy recipe this week is Zucchini Cream Cheese Pound Cake.  Normally I would think that having zucchini in a cake would be gross.  Just like I thought with the avocado pound cake.  But I was wrong, for both cakes!  This cake is amazing!  You really can’t taste the zucchini but it makes it nice and moist.  By the way, did you know that zucchini is technically a fruit?  It is.  I just googled it.

shredded zucchini and cake batter

And this is the type of cake you can have either for breakfast or dessert.  I made a brown sugar cream cheese frosting from the Joy the Baker cookbook as well.  So last night I had some with the frosting and this morning I had it warmed up with butter.

I made another Joy the Baker recipe that she posted on her blog earlier this week.  It is Strawberry Raspberry Vanilla Quick Jam.  I had the raspberries I picked from Smolak Farms last week so I thought this would be perfect.  However, Luke woke up while I was in the middle of cooking it on the stove.  I thought I was ok letting it simmer, but no.  Had the heat too high and almost burnt it, but saved it just in time!  See, I just can’t figure it out.. .I blame my old stove.

This jam was incredibly easy so if you are looking for a quick, delicious recipe with fresh fruit, this is the one to try.  You can find the recipe here.

Again, another recipe that you can have for just about any meal.  This morning I had it on toasted waffles but this would make a great sauce on top of ice cream.

It looked nicer before I decided to cut it, but you get the idea.

If you haven’t been able to tell already, I love Joy the Baker.  She is so creative and every recipe I have made from her book or blog has come out great.  Definitely check out her cookbook and site!

Cassie 🙂