When I want to bake something, first place where I’m looking for a recipe is this Polish blog. And when I thought that I’ve tried already everything from there, I found this recipe for a cheese and blueberry cake. Cream cheese and blueberries – doesn’t it sound like a perfect combination?
for the cake:
2 cups plain flour
3/4 cup sugar
125 g cold butter, chopped
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp lemon zest
3/4 cup natural yoghurt
1 tsp vanilla extract
1 large egg
for the cheese layer:
170 g cream cheese
1/4 cup sugar
1 tsp lemon juice
1 large egg
for the blueberry layer:
1 cup blueberries (fresh or frozen)
1/4 cup apple juice or verjuice
1 tsp potato or corn flour + 2 tsp water
1/2 cup almond flakes
Blueberry layer: Place blueberries in a small pot, add juice and bring to boil. Keep it on a small heat for about 3 minutes, stir a little. Mix the flour with water and pour it to the blueberries, mix well. Let it cool.
Cheese layer: Mix cheese with sugar, egg and lemon juice in an electric mixer.
Cake: Mix flour with sugar, add butter and stir until looking like a wet sand. Save 1/2 cup of it for later and put the rest of this mix in a large bowl. Add baking powder, baking soda and lemon zest. In a small bowl mix together yoghurt with vanilla extract and egg. Add to a big bowl with dry ingredients and mix well until forms a smooth batter.
Line a small (22-23cm) springform with a baking paper. Pour batter into the form and smooth the surface with a spatula. Pour cheese layer on top, leaving 2cm margin around the cake. Top with a blueberry layer and sprinkle with saved “sand” and almond flakes.
Bake in 180C for 30-40 minutes, until golden. Serve warm for the best taste.