Monday, June 19, 2017

Orange Rolls

This is a sweet way to start off a weekend or vacation day morning.  The best part is most of the work is done the night before.  What better way to have orange juice in the morning?



Orange Rolls
 
Dough –
1 pkg yeast
½ cup warm water
¼ cup sugar
Mix together and let sit for 10 minutes
 
Meanwhile, in a small saucepan heat until the butter has melted –
½ cup milk
1/3 cup butter
¼ cup sugar
 
Put In your mixer  -
4 cups flour
1 1 /2 tsp salt
1 egg
Add in the yeast and milk mixtures and turn on machine with a dough hook and allow to completely come together.  Add 1 tbsp of canola oil and make sure all sides are covered.  Cover with a damp towel overnight in the refrigerator.  Take out in the morning an hour to an hour and a half to warm up and finish rising.
 
When done, spread out into a 12 x 18 shape and top with –
3 tbsp butter, softened to spread over dough
½ cup sugar
1 tbsp orange zest
 
Roll up the 11” way.  Cut dough into 12 equal slices.  Place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 25 minutes at 350°.  Allow to cool before icing.
 
Icing
3 tbsp butter, softened
3 oz cream cheese, room temperature
1 ½ cups powdered sugar
1 tbsp orange juice

Friday, June 9, 2017

Strawberry Coffee Cake

It's strawberry season and the berries are looking gorgeous this year.  I picked up a couple of boxes on sale so I've been busy using them and eating some just as they are.




Strawberry Coffee Cake

2 cups flour
1 cup sugar
1 tbsp. + 1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
1/4 cup butter, melted
2 cups strawberries, sliced in half

Mix together the dry ingredients in a mixing bowl.  In a small bowl, mix together the eggs and butter and add into the dry mixture.  Stir until the dry ingredients are incorporated.  Pour into a greased 9" springform pan.  Top with sliced strawberries in a circular pattern.  

Topping

1/2 cup flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 cup cold butter, cut into small pieces

Blend together with a pastry blender or your fingers.  Sprinkle over the strawberries.  Bake for 45 minutes at 350 or until a toothpick comes out clean.

Allow to cool slightly in pan before releasing it and serving.

Tuesday, June 6, 2017

Chocolate Marshmallow Ice Cream

This was my favorite ice cream when I was growing up.  I thought about actually buying it by why when I have an ice cream maker sitting in the pantry collecting dust and this is actually much better.  I did cheat and not make my own marshmallow crème but bought a jar instead.




Chocolate Marshmallow Ice Cream

Combine the following in a large bowl ~

2 cups whipping cream
1/3 cup milk
1/4 cup brown sugar
1/3 cup sugar
1/2 cup cocoa (I used King Arthur Double Dutch Dark Cocoa)
2 tsp vanilla
1/8 tsp salt

Place in your ice cream maker and run per the manufacturer's instructions.  Right at the end, add in 7 oz marshmallow crème and allow to blend in.  Place the ice cream in an airtight container and freeze until completely hard.

Saturday, June 3, 2017

Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  




Chicken Stroganoff

1# chicken tenders, cut into bite size pieces
2 tbsp. extra virgin olive oil
3 tbsp. butter
2 cloves garlic, minced
1 cup mushrooms, cleaned and sliced
1/4 cup flour
1/2 tsp paprika
Salt & freshly ground pepper to taste
1 1/2 cups chicken stock
1/2 cup sour cream
1 tbsp. fresh parsley, chopped
2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley. 


Wednesday, May 31, 2017

Pancetta & Pear Waffles

There's a little taste of salt and a hint of pears in every bite of these waffles.  I chose pancetta over bacon because it's thinner and easier to crumble on top of the batter and bake into the waffles.  You can substitute apple or peach butter instead of the pears.  I happened to have pears on hand so that's what I went with.  I did not add any sugar when I cooked the pears since you already add in sugar in the waffle batter.



1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar


2 large eggs, separated
3 tbsp pear butter (recipe below)
1 cup milk

3 oz pancetta, cooked, drained and crumbled

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and pear butter.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 8 waffles

Pear Butter

4 pears, peeled, cored and cut into small pieces
1 tbsp. lemon juice
1/4 tsp cinnamon
1 dash nutmeg

Cook the pears and lemon juice medium heat until pears release their juices and are tender.  Remove from heat and blend until smooth.  Add in spices and allow to cool.  Refrigerate.


Saturday, May 27, 2017

Pizzelle S'Mores

These are not your ordinary pizzelles but ones that have graham cracker crumbs added into the batter to make an authentic S'more.  I used jumbo marshmallows...next time I might just go for the regular sized ones.




Pizzelle S'Mores

3 large eggs
1 tsp vanilla
1/4 cup canola oil
3/4 cup sugar
1 tsp baking powder
1/2 cup graham cracker crumbs
1 cup flour

Beat eggs until they are light.  Add in sugar, oil and vanilla extract.  Fold in dry ingredients.  Drop by teaspoonfuls into the center of your heated pizzelle maker.  Close the lid for about 30 seconds.  Carefully remove the pizzelle and place on a wire rack.  Place 4 Hershey bar squares on top of the bottom pizzelle.  Roast your marshmallow over an open fire until a nice, toasty brown and place on top of the chocolate.  Top with another pizzelle and enjoy.  



Wednesday, May 24, 2017

Chocolate Chip Toffee Cookies

Rainy days are made better by baking a batch of cookies.  I happened to have open packages of chocolate chips and toffee bits in my pantry so I whipped these together (creating as I went) and luckily they turned out.



 
Chocolate Chip Toffee Cookies

1 cup butter, softened
¾ cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
1 tsp salt
½ tsp baking soda
½ tsp baking powder
2 ½ cups flour
1 cup semi-sweet chocolate chips
1 cup toffee pieces
Cream together butter and sugars.  Add in the eggs and vanilla.  Stir in the dry ingredients gradually.  Fold in the chocolate chips and toffee pieces.  Scoop out onto parchment lined baking sheets.  Bake for 10-12 minutes at 350°

Makes 4 dozen cookies

Friday, May 19, 2017

Italian Bread

The smell of bread baking on a chilly Spring day is always welcome.  This is a great bread to make to serve with soups or dips or slice it and make garlic bread.




Italian Bread

2 1/4 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tsp honey
2 tbsp extra light virgin olive oil


Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  In your mixing bowl combine 2 cups of bread flour and the salt.  When the yeast mixture is ready, pour into the flour with the mixer with the dough hook on a low speed.  Let the dough come together and gradually add in the additional 1/4 cup of flour.  Increase speed to medium and knead for 4-5 minutes.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf on a parchment lined baking sheet.  Allow the dough to rise again.  Cut 3 slits 1/4" deep into the top of the dough.  Bake for 20 minutes at 400°.

Tuesday, May 16, 2017

Grilled Apricot Chicken Skewers

Perfect grilling weather is here and I combined some chicken with fresh apricots and peppers for an easy outside dinner.




Grilled Apricot Chicken Skewers

1# chicken tenders (cut into small skewer size pieces)
2 apricots
red & orange peppers 
Salt & freshly ground pepper

Sauce

2 tbsp. soy sauce
2 tbsp. white wine
1/2 tsp chipotle powder
1/4 cup apricot preserves

Cut the chicken tenders, apricots and peppers into skewer size pieces.  Carefully thread onto the skewers and season.  Grill until nice grill marks appear and turn.  As the second side cooks, brush on the sauce.  







Sunday, May 7, 2017

Blueberry Lemon Cookies

Soft lemon cookies with bursts of blueberries make these cookies a light dessert or leave them without icing and you can convince yourself they are a great breakfast...yes, that happened.  I use frozen blueberries just so they keep their shape a little better.




Blueberry Lemon Cookies

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tbsp lemon zest
1/8 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1/2 cup milk
2 1/4 cups flour
1 cup fresh or frozen blueberries

Cream together butter and sugar.  Add in eggs and lemon zest.  Alternate adding in the remainder of dry ingredients and milk.  Scoop out onto parchment lined baking sheets.  Bake for 12 minutes at 350°.  

Allow to cool before icing.  

Icing -

1 1/2 cups powdered sugar
juice from 1 lemon




Sunday, April 30, 2017

Orange Sour Cream Cookies

These cookies are a light, soft cookie filled with orange flavor that are perfect for a Springtime treat.  




Orange Sour Cream Cookies

1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups flour
zest from 1 orange

Orange Icing 

1 1/2 cups powdered sugar
juice from 1 orange

Cream butter and sugar in a medium sized bowl.  Add in eggs and sour cream.  Add in the dry ingredients and orange zest.  Scoop out dough onto parchment lined baking pans.  Bake for 10 minutes at 350.  Let the cookies cool completely before icing.  In a small bowl, mix together the powdered sugar and orange juice.  Spread icing on top of the cookies and allow to set.





Thursday, April 27, 2017

Italian Round Steak

All the Italian flavors you love that are easy to make in the crock pot.  The only additional thing you need to do is make some of your favorite pasta to serve it on.


 
Italian Round Steak
 
1.5# round steak, cut into ½” strips
2 tbsp extra virgin olive oil
1 14.5 oz can diced tomatoes
½ tsp Italian seasonings
½ cup onion, minced
2 cloves garlic, minced
1 tsp salt
½ tsp freshly ground black pepper
2 cups cooked pasta

Heat the olive oil in a large skillet.  Season round steak strips and place into the hot pan.  Sear on both sides before placing in the crock pot.  Add in the onions and garlic and cook an additional minute or two.  Place tomatoes and Italian seasonings in the crock pot and stir.  Add in browned meat with onions and garlic to the tomato mixture.  Stir. Cook on medium for 6 hours.  Serve over cooked pasta.  Sprinkle Parmesan on top.

Sunday, April 23, 2017

Dark Chocolate Waffles

This is a delicious way to pamper yourself on a weekend morning.  Dark chocolate, strawberries and whipped cream are a wonderful combination to serve for breakfast or as a dessert.




Dark Chocolate Waffles


1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar
1/4 cup dark cocoa (I use King Arthur Flour Double-Dutch Dark Cocoa)
2 large eggs, separated
3 tbsp butter, melted and cooled
1/2 cup sour cream
1 cup milk


Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and sour cream.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 9 waffles






Thursday, April 20, 2017

Chicken Carbonara

Chicken, bacon and cheese...who could ask for more but then you add in some pasta and you have a delicious meal.  





Chicken Carbonara

1# chicken tenders
4 slices bacon, cut into 1/2" pieces, cooked and drained
2 cloves garlic, minced
1 cup Parmesan, grated
2 large eggs, beaten
1/2 cup cream
2 tbsp parsley
8 oz fettuccine

Cook bacon pieces and then place them on paper towels to drain off the excess grease.  Cook the chicken tenders in the same pan and add in the garlic for the last minute of cooking so it doesn't burn and get bitter.  In a small dish, combine the cream, eggs and Parmesan.  Stir until completely mixed together.  Cook your pasta and drain (reserve 1/2 cup pasta water in case you need it).  Stir cream mixture into the hot pasta and then add in the bacon.  Cook for a few minutes until the noodles are coated (do not boil or else you'll have scrambled eggs).  Season with salt and pepper to taste and add in parsley.  Serve with chicken tenders on top and sprinkle some additional Parmesan over the pasta.


Monday, April 17, 2017

Banana Bars

I had good intentions of eating bananas and in a way I did, as did others.  I prefer them slightly green and these ripened faster than anticipated and it had been a long time since I made this recipe and decided it was going to be an Easter dessert.  Naturally you need a cream cheese icing to top off these bars.




Banana Bars

1/2 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 cups flour

Cream together butter and sugar.  Mix in eggs, sour cream and vanilla.  Stir in the dry ingredients.  Spread out in a greased 10 x 15 pan.  Bake for 22 minutes at 350°.  Allow to cool completely before icing.

Cream Cheese Icing

1/2 cup butter, softened
8 oz cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar

Mix together until all ingredients are evenly combined.  Spread carefully over the banana bars.


Wednesday, April 12, 2017

Fresh Orange Cake

Lots of fresh orange flavor and an adult beverage are in this cake recipe.  You shouldn’t include the Cointreau or Grand Marnier if you will be serving this dish to children even though it’s not a lot.   


 
 
Fresh Orange Cake
 
¾ cup sugar
3 large eggs
½ cup canola oil
1 cup plain yogurt
½ tsp vanilla
½ tsp orange extract
1 ½ cups flour
½ tsp salt
2 tsp baking powder
Orange zest from 2 oranges
 
Mix together the eggs and sugar until a light yellow.  Whisk in the oil, yogurt and extracts.  Stir in the dry ingredients and zest.  Place in a greased loaf pan.  Bake for 50 minutes at 350°
While your cake is baking make a syrup to pour over the top. 

Syrup -

Juice from 2 oranges
½ cup sugar

Heat until sugar has melted and remove to cool slightly. 

Remove cake from the oven and allow to sit for 10 minutes before removing from pan to a wire rack.  Place the wire rack over a cookie sheet to catch the excess syrup.  Stir in 1 tbsp of Cointreau or Grand Marnier into the syrup and spoon over the cake.  

Sunday, April 9, 2017

Raspberry Lemon Cream Pie

This is a nice, light Springtime dessert that is perfect for Easter Sunday dinner.  I had a box of Girl Scout Trefoils that I used to make the crust but any shortbread cookie will work.  Who can say no when a sweet Girl Scout asks if you want to buy cookies?  I took 2 boxes to work to giveaway and this was the only one that I kept at home.  




Raspberry Lemon Cream Pie

Crust -

9 oz Trefoils or any shortbread cookie
4 oz butter, melted

Crush the shortbread cookies in a food processor or in a large Ziploc bag and use a rolling pin or meat tenderizer to smash.  Press evenly into a ungreased pie pan.  Bake for 10 minutes at 350°.  Allow to cool.

Filling -

12 oz fresh raspberries
1/4 cup sugar

Mash together with a fork and allow to sit for 20 minutes.

1 cup plain yogurt
1 pkg instant lemon pudding
1 cup whipping cream
1 tbsp lemon juice

Whip together yogurt and pudding.  Add in lemon juice and whipping cream.  Beat until it thickens.  Pour filling into your pie crust.  Place in the freezer until 30 minutes before you wish to serve.  Top with a dollop of whipped cream and a fresh berry or two.

Monday, April 3, 2017

Creamy Chicken Tortilla Soup

It’s still soup weather unfortunately but if the temperature outside won’t heat up the subtle heat from the chilies in this soup will warm you. 


 
Creamy Chicken Tortilla Soup

3 chicken breasts, cooked and shredded
1 – 32 oz chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 – 15 oz can diced tomatoes with green chilies
1 – 15 oz can black beans, rinsed and drained
2 ears of corn, sliced off or 1 cup frozen corn
Salt & freshly ground pepper to taste
1 cup cream
 

Place all the ingredients (except the cream) in a stock pot or dutch oven to cook until the corn is tender.  Ten minutes before you are ready to eat, stir in the cream.  Top with crisp tortilla slices, avocado, cheese, sour cream, cilantro…

To crisp tortilla slices, slice into even slices and place in a heated frying pan.  Stir often until the slices crisp up.

Wednesday, March 29, 2017

Chambord Chocolate Chip Cookies

I was craving chocolate chip cookies but wanted to try something new to do with them so I added a little raspberry flavoring in the form of Chambord that I had on hand.  A subtle background raspberry taste that mixes well with dark chocolate chips.



 
Chambord Chocolate Chip Cookies

¾ cup butter, softened
½ cup sugar
½ cup brown sugar
1 large egg
2 tsp Chambord
1 cup flour
½ tsp baking soda
½ tsp salt
¾ cup dark chocolate chips

Cream together the softened butter and sugars.  Mix in the Chambord and egg.  Stir in the dry ingredients before folding in the chocolate chips.  Bake for 10 minutes at 350°.


Makes 30 cookies.

Sunday, March 26, 2017

Crock Pot Chicken & Dumplings

I'm patiently waiting for the weather to warm up and then it will be time to grill.  The weatherman promised temps in the 50's but that wasn't happening so it was time for a comfort food dinner in the crock pot.



Crock Pot Chicken & Dumplings

1# chicken breasts
1 cup chicken broth
1/2 cup milk
1/2 cup sour cream
1 cup carrots, diced
1/2 cup peas
1/2 cup milk
Salt & freshly ground pepper

Place chicken breasts at the bottom of your crock pot.  Season with salt and pepper and then add the chicken broth, milk and sour cream to the pot.  Cover and heat over medium heat for 4 hours.  Fork shred chicken and add in the carrots to cook.   After 1 hour add in the peas.  Cook for an additional half hour.  In a small plastic container that has a cover, shake together 1/4 cup milk and 2 tbsp flour.  Stir into chicken mixture and allow to heat up.  After it's thickened, turn up the heat and drop in the dumplings (recipe below).  Cover and cook for 45 minutes.

Dumplings

In a small bowl, mix together

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp parsley
1/2 cup plus 2 tbsp milk
2 tsp canola oil

Tuesday, March 21, 2017

Mint Brownie Cookies

These cookies were kind of an after St Patrick's day thought...better late than never though.  They are a soft brownie in a cookie form that you place half an Andes mint on top and allow it to melt before swirling around.  And what's better is you make them in the microwave so it's only one bowl to clean up after besides the measuring cups and cookie scoop.  




Mint Brownie Cookies

Melt 3/4 cup of butter for 1 minute in the microwave.
Stir in 2 tablespoons of water and 1 1/2 cups of brown sugar and microwave for another 30 seconds.  
Stir in 12 oz of semi-sweet chocolate chips and mix until the dough has turned brown and the chips are half melted.  Add in 2 large eggs, 1/2 tsp salt, 1 1/4 tsp baking soda and 2 1/2 cups flour.  Refrigerate for 1 hour before scooping out onto parchment lined baking sheets.  Bake for 10 minutes at 350°.  Place 1/2 of an Andes mint on top and allow to melt for a couple minutes before spreading with a knife.  Allow to cool until mint topping hardens.

Makes 4 dozen cookies.


Sunday, March 12, 2017

Three Cheese Baked Chicken Parmesan

This was a wonderful dinner that I made during the week for a tasty Italian dinner using chicken breasts and some leftover pasta sauce that I had.




Three Cheese Baked Chicken Parmesan

3 chicken breasts
1/2 cup buttermilk
1/2 cup Panko bread crumbs
1/4 cup Italian bread crumbs
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper


Soak chicken breasts in buttermilk for 15 minutes.  Combine all the bread  crumbs and spices in a bowl.  Dip chicken in crumbs and place on a greased baking dish.  Bake for 30 minutes at 325°.  

Cook 8 oz of your favorite pasta - I used fettuccine.  Place in a greased baking dish.  Place baked chicken breasts on top.  Cover each breast with 1/4 - 1/3 cup of your favorite pasta sauce on top.  Cover each breast with a combination of Fontina, Mozzarella and Parmesan cheese.  Bake in the over for 10 minutes or until the cheese is melted at 350°.

Wednesday, March 8, 2017

Cherry Coke Short Ribs

An  easy meal of short ribs that cook all day in the crock pot and are fall apart tender.  They have lots of flavor and you can use as a topping for potatoes, polenta or just use in a sandwich and use the strained Cherry Coke  crock pot juices as a dip or make a gravy as I did.
 


Cherry Coke Short Ribs 
 
 
2# boneless short ribs
1 1/2 cups Cherry Coke
3/4 cup beef broth
2 shallots, cut in half
1/2 cup ketchup
1/2 cup brown sugar
2 tsp adobe or chili powder
3 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
 

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the rest of the ingredients.  Cook over medium low heat for 8 hours.  Remove the meat and cut or shred (it should fall apart).  Taste to see if it needs any additional salt and pepper.  

Sunday, March 5, 2017

Strawberry Tart

Warmer temperatures outside and you start thinking about Spring...despite the long term weather forecast.  One of my favorite fruits are strawberries and they are starting to look really good in the grocery store.  You can also use frozen whole berries...either way you'll love the buttery crust, creamy filling and berries on top.




Strawberry Tart

Tart Shell ~
1 ¼ cup flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla
 

Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.  Allow to cool completely.

Creamy filling ~

12 oz mascarpone, room temperature
1/3 cup powdered sugar

Spread evenly over tart shell.

Strawberries cut in half and arranged in a circle around the cream filling.

Glaze ~

3/4 cup good quality strawberry jam

Heat the jam in a small saucepan and brush over the strawberries.  Refrigerate for an hour before serving.

Sunday, February 19, 2017

Blueberry Lemon Coffee Cake

Fresh blueberries in a coffee cake with a hint of lemon to start off your morning in a good way.  This isn't overly sweet but a perfect balance of a lemon cream cheese filling that is bursting with blueberries.



Blueberry Lemon Coffee Cake

Cake ~

1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp lemon extract
juice from 1 fresh lemon
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream

Cream together butter and sugar.  Add in egg, egg yolk, extract and lemon juice.  Alternate adding in dry ingredients and sour cream.  Place in the bottom of a greased 9" springform pan.

Filling ~

8 oz cream cheese, softened
1/4 cup sugar
lemon zest from 1 lemon
1 egg white
1 pint fresh blueberries, rinsed and drained

Blend the cream cheese, sugar, lemon zest and egg white together.  Gently fold in the fresh blueberries and spread over the cake mixture.  

Streusel ~

1/2 cup flour
1/3 cup brown sugar
3 tbsp cold butter, cubed

Mix the streusel ingredients together with a fork until crumbly.  Sprinkle over the filling.
Bake the cake for 50 minutes at 350°.  Cool on a rack before releasing from the springform pan.  Store leftovers in the refrigerator.