This recipe was featured in an email that I received this morning from Splenda: "Start your day with a bowl of steaming oatmeal. It is even better topped with toasted nuts, fruits, milk or cream, and do not forget to sweeten."
Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like.
Plan ahead this needs to be refrigerated for a minimum of 8 hours or overnight. I tossed the bread cubes with a couple teaspoons of cinnamon before placing in the baking dish, but that is optional, if you prefer a less sweeter taste just omit the white sugar completely --- this is *very* good!
I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.
This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping --- you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla --- I serve this cake slightly warm with ice cream and it is even better the next day --- you will love this cake! :)