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Martha Stewart, if nothing else can be said about her, makes really good coffee cake. I have heard people say that they have trouble with some of her recipes, but the coffee cakes always seem to turn out moist, buttery and rich. These little Blueberry Coffeecakes, baked by Natalia at From Our Kitchen, are no exception. The cakes are packed with blueberries and loaded with a melt-in-your-mouth streusel topping. The streusel actually has more butter in it than the cake does, so this is not a recipe for anyone trying to be good about breakfast.
Baking the cakes in individual ramekins was a great idea. Not only do you create the perfect serving size - a generous one, at that - but the ramekin is much sturdier than a cupcake wrapper and, perhaps because it is less common, the presentation looks much more elegant. This is a technique that could be easily applied to other recipes and used when hosting a party or other get-together.
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10-01-2006 @11:50AM MJ said... This is a great idea. Ive recently started making my cake recipes in to cupcakes instead. Smaller portions and they stay fresher!
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