Thursday, 22 April 2010

Blueberry and Cheese Cake

Blueberry and Cheese Cake 

1 1/2 cup flour 
1 tbsp baking powder 
1 tsp baking soda 
1/4 tsp salt 
4 oz butter 
1 cup light brown sugar 
2 eggs 
2/3 cup buttermilk 
2 teaspoons lemon juice 
1/2 teaspoon vanilla extract 

The topping: 
8 oz cream cheese 
1/2 cup sugar 
1 tsp flour 
1 egg 
2 teaspoons lemon zest 
2 cups blueberries 
1/2 cup sliced almonds 

Preheat the oven to 175C. 
Oil a 9-inch round cake or spring form pan and lightly dust it with flour. 

Sift together the flour, baking powder, baking soda and salt. Set aside. 

In a large mixing bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition. 
Alternately, add the flour mixture and the buttermilk, beating briefly after each addition. Stir in the lemon juice and vanilla extract. Pour the cake batter into the prepared baking pan. 

In a mixing bowl, beat together the cream cheese, sugar, flour, 1 egg, and lemon zest for approximately two minutes until very smooth and creamy. Spoon this cheese mixture over the cake batter and spread, leaving a one-inch margin of cake batter exposed around the perimeter of the cake. Sprinkle the blueberries over the cheese mixture and the sliced almonds around the cake. 

Bake for approximately 40 minutes.