1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds
How to Make It
In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
This is a great recipe. I made it with blueberries I will double berrys next time. I did have apple juice I used Orange juice in stead. I have also made it with peaches & add a touch of cinnamon,did the same as cooking blue berries, I also made one with crushed pinapple. I didn't use any OJ. I drain some of the juice & thicked it with cornstarch. It was wonderfull. Everyone just loved it. I also use margarine instead of butter. Just make sure you read recipe before making.This is a keeper for sure.
This is absolutely delicious & will certainly be making this again!
Please stick to the pan size specified in the recipe. Halved the recipe and used a 7" (3 " deep) spring form pan. The batter rose considerably while baking with some of it spilling over in the process.
I baked it for 40mins and the centre did look like it was slightly jiggly, After letting it rest for the specified time, I took a slice of the cake - the cream cheese portion was still unset. Left it in the fridge for an hour by which time the cream cheese portion firmed up.
I was redirected to this site from here
which provides a step by step pictorial, which I found very useful.
Baked this morning for office breakfast. Rave reviews. It is very time consuming but worth it.
Would make again, if I had plenty of time. Didn't stray from original recipe. Was perfect just the way it was.
Try it, you'll like it.
This has become one of my favorite recipes. I have given the cake as Christmas gifts and made it to share with coworkers. People always eat the last crumbs and rave about the beautiful presentation and the delicious taste. It is always a show stopper. It is great with fresh or frozen blueberries. I make the recipe as written and would not change a thing.
WOW!! Awesome recipe. Next time I will put a teaspoon of flour in my cream cheese mixture because it was a little to runny. I also had to bake for 50 minutes and I used a springform pan. I will definitely make again.
I made this and brought it in to some friends at work a week or so ago. I often take foods in but when they ate this, they said I "Out did myself". I was asked for the recipe today. I followed the recipe as written.
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