Eat The Love

Blueberry Cream Cheese Coffee Cake

This blueberry cream cheese coffee cake is moist and tender. As an added bonus, the easy crumb topping is made from some of the cake batter!

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Pieces of blueberry cream cheese coffee cake on a ceramic plates. There is a blue checkered cloth napkin next to the plates. The text on the image says "Blueberry Cream Cheese Coffee Cake".

As someone who loves all things berry, blueberries hold a special place in my heart. Their inky blue-black color and sweet earthy flavor is always a lovely addition to baked goods. I eat them by the handful, when I’m not putting them in my homemade granola, baking them in a Swedish blueberry coffee cake, making a blueberry galette or blueberry pie or teaming them up with different fruits like my blueberry rhubarb pie and my grape blueberry pie.

Recently I’ve been playing around with various cream cheese coffee cake recipes, like my rhubarb strawberry buckle, and I came up with these lovely blueberry cream cheese coffee cake. The crumb topping is made from the cake batter, which simplifies the recipe, and makes it ideal for a casual treat for coffee, tea or a snack, while the cream cheese topping adds a moisture and richness without being too cloyingly sweet.

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Easy Raspberry Buttermilk Cake

This super easy-to-make raspberry buttermilk cake can be made with fresh or frozen raspberries and is ideal for a casual dinner party.

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A slice of raspberry buttermilk cake on a plate, with a mug of tea behind it. Behind the tea is the remaining raspberry cake on a cake stand.

Berries are one of my all-time favorite fruits when they finally come into season. But raspberries hold a special place in my heart, with their sweet tart flavor and fragile nature. I use them immediately when I get them, because they can go bad so quickly. This means eating them right out of hand, putting them on my homemade granola and yogurt, or baking with them. I’ve used them in raspberry oat bars, and my raspberry cookie bars. But they are also fantastic in this simple and easy raspberry buttermilk cake. Similar to my easy strawberry cake, they’re the ideal snacking cake that goes well with afternoon coffee, tea, or just a casual dessert.

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Ginger Peach Muffins

These ginger peach muffins aren’t too sweet and have whole wheat in the muffin making them a great way to start your day!

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Ginger Peach Muffins on a wire cooling rack.

Summer stonefruit is one of my all-time favorite things to eat. Once I start seeing peaches pop up in the store, I know I’m going to start eating fruit nonstop for 3 months. Peaches hold a special place in my heart (and stomach) as their sweet honey flavor seems especially fleeting. Sure you can get peaches for a relatively long period of time at the grocery store. But there’s nothing like that peak season peach, with the juices that run down your arm as you bite into them. For times when the peaches aren’t quite as ripe or ideal, I start baking with them. Caramel peach upside down cake, peach slab pie, Southern peach cobbler, and peach and basil coffee cake are all beloved recipes here on the blog. But when I want a morning treat that is a little bit special, I make these Ginger Peach Muffins!

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Black Forest Brownies

These Black Forest Brownies are inspired by the classic layer cake with fresh cherries, chocolate chips and swirls of vanilla cream cheese.

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A stack of Black Forest brownies on a plate, with a glass of milk and more brownies behind the plate.

Cherries are in season and that means I’m 100% obligated to buy a bag of them when I see them at the store. I eat them out of hand, but when I buy too many (which is basically every time I go to the grocery store) I end up baking with them. This is clearly evident by my easy cherry slab pie recipe; cherry almond muffins; cherry rhubarb crisp with pistachio crumb topping; apricot cherry slab pie; cherry buckle with cocoa cinnamon topping; and apricot, cherry and plum pie. But when I want something slightly more decadent, I opt for this luscious black forest brownie, inspired by the classic black forest layer cake. Swirled with vanilla-infused cream cheese, dark and rich with chocolate, and studded with bright sweet cherries, it’s the perfect treat for those who love the flavors of the classic layer cake but don’t want to go through the effort of making it.

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Rainbow Sheet Cake with Cream Cheese Frosting

This super fun rainbow sheet cake is made from scratch with a tangy creamy cheese frosting, but it is easier to make than it looks!

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A slice of rainbow sheet cake with cream cheese frosting on a plate. Behind the plate is a glass of milk and more pieces of cake.

I’ve fully embraced rainbow food, as evident by my rainbow chocolate chip cookies, psychedelic rainbow swirled cheesecake brownies, and my rainbow layer cake. But when I was brainstorming ideas for another rainbow dessert (there can never be enough) I thought about the classic rainbow layer cake. The idea of stacking multiple layers can be daunting for a lot of folks. But what if I made it into a not-so-basic rainbow sheet cake? Layered and swirled with different colored cake batter, this super fun cake is almost as easy to make as a typical sheet cake. And as a friend’s kid said, as he took a huge forkful bite of it, “rainbow colors makes everything taste more fun!”

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Cherry Rhubarb Crisp with Pistachio Crumb Topping (Sponsored Post)

This easy-to-make cherry rhubarb crisp has a crunchy pistachio crumble topping that pairs nicely with the sweet tart fruit filling.

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A serving of Cherry Rhubarb Crisp in a plate with a scoop of vanilla ice cream on top. Next to the dish is a casserole dish with the remaining crisp along with some fresh rhubarb and a bowl of cherries.

This post was sponsored by California Grown. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.

A simple poke around my blog here will show you that I have a healthy obsession with rhubarb, a tart and sour vegetable that is often paired with strawberry. I’ve used that classic combo to make strawberry rhubarb pie, strawberry rhubarb galette, strawberry rhubarb buckle cake with cheesecake topping, strawberry rhubarb simple syrup, and strawberry rhubarb cobbler. But I love rhubarb so much that I’ve paired it with other fruit for recipes like my blueberry rhubarb pie, rhubarb mixed berry slab pie, and rhubarb Meyer lemon bundt cake.

So you can imagine my excitement when I was invited to do a farm tour with California Grown to visit a farm that grew rhubarb! During our trip in the Santa Cruz area, our group went to Gilroy Gardens, an agricultural-themed amusement park where I spun in giant garlic clove, rode artichokes and watched animatronic lettuce serenade us. Then we visited Christopher Ranch, walking amongst their heirloom garlic being grown in the field and saw how garlic is processed in the plant. Fun fact: California grow 90% of the domestically produced garlic, and you can always tell garlic is US grown by the attached roots at the bottom of the head of garlic.

Finally, we ended our tour at Sea to Sky Farm which grew all sort of fruit and produce, including sweet potatoes, blueberries, Blenheim apricots, and rhubarb. Picking my own rhubarb was just one more step in me achieving my life goal of becoming a rhubarb influencer! With the sack of freshly harvested rhubarb from the farm, I couldn’t wait to get to my kitchen to make this sweet cherry rhubarb crisp with pistachio crumble that I knew would be a hit with all my friends.

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