Blueberry Almond Cake with Lemon Drizzle
I’m not sure if I’ve mentioned this before, but Hubby is a HUGE blueberry fan. He loves baked goods that feature blueberries. His all time favorite in blueberry pie. I’ll have to make that sometime… But back to this cake.
This cake combines on of my favorite flavor combos – blueberries and lemon. Still to this day, one of my favorite cupcakes are the lemon blueberry basil cupcakes I made last summer. They’re awesome.
I loved using almond extract in this cake. Almond extract is very strong and aromatic. I am really enjoying William Sonoma bottle I got at TJMaxx, because it’s very strong and cost me 1/2 what it would at WS.
I made this cake for our cooking club. Everyone enjoyed it and Hubby and I each had a piece left over for breakfast the next morning. If you left the lemon drizzle off, it would taste very similar to coffee cake with blueberries on top.
Although leaving the drizzle off would be sad because look at the fun squiggly designed it made between the blueberries. It really makes this cake look so pretty.
The cake is pretty dense. And as you can see in the pictures, I overbaked it a bit so it was a little brown on the bottom. But like I said, it was really tasty. It would also be good with raspberries or blackberries on top!
One Year Ago: Chocolate Peanut Butter Cupcakes
Two Years Ago: Strawberry Cupcakes with Strawberry Frosting
Blueberry Almond Cake with Lemon Cream Cheese Drizzle
Yield: 12
Ingredients:
For the Cake
1 1/2 cup flour
2 tsp baking powder
1/4 tsp salt
A pinch of nutmeg, freshly ground
1/2 cup butter, at room temperature
1 cup brown sugar
2 eggs
2/3 cup plain yogurt
2 tsp fresh lemon juice
1/2 tsp almond extract
For the Topping
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 tsp flour
1 egg
2 tsp lemon zest
2 cups fresh or frozen blueberries
1/2 cup sliced almonds
For the Glaze
1 Tbsp lemon juice
1/2 cup powdered sugar
Directions:
For the Cake
Preheat the oven to 350. Grease a 9-inch round cake or spring form pan and lightly dust it with flour.
Sift together the flour, baking powder, salt, and nutmeg. Set aside.
In a large mixing bowl, beat the butter until creamy. Gradually add 1 cup brown sugar and beat for approximately one minute until light and well blended. Add the eggs, one at a time, beating for approximately two minutes after each addition. Alternately, add one-half of the flour mixture and one-half of the yogurt, beating briefly on low after each addition. Repeat. Stir in the lemon juice and almond extract. Pour the cake batter into the prepared baking pan.
In a mixing bowl, beat together the cream cheese, 1/2 cup sugar, 1 teaspoon flour, 1 egg, and the 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 cream cheese mixture and the sliced almonds around the perimeter of the cake.
Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature and serve.
For the glaze
Whisk together the lemon juice with the powdered sugar and drizzle the mixture over the top of the cake.
Recipe adapted from Modern Comfort Food
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.
I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam 🙂
Jen, that curd looks just wonderful! I LOVE raspberry!
it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison 😛 no offense, people!
Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.
You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.
Ooh, raspberry curd sounds fantastic.
Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.
i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!
I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.
Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!
I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.
I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious 🙂
Oh wow, the curd looks so beautiful! The consistency looks perfect!
Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.
🙂 Kimberly @ Poor Girl Eats Well
PS – that curd is simply gorgeous!
ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!
Wow that is the most beautiful thing I’ve ever seen!
This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!
I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
Shanna
http://acupfullofcake.blogspot.com/
I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!
I’m surprised your curd didn’t thicken after being chilled.
Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.
🙂
ButterYum
(1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
(2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
(3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
So you are in good company my dear!
I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.
I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.
This comment has been removed by the author.
Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
Shanna
http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html
This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..
I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it 🙂
beantownbaker — March 18th, 2013 @ 8:18 am
Thanks for the pin! I hope you try it some time.
Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!
beantownbaker — April 1st, 2013 @ 8:36 am
I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.
I have been searching for a recipe just like this for a cake filling! Thank you so much 🙂
beantownbaker — May 12th, 2014 @ 4:55 pm
Glad to help! I hope you enjoy it 🙂
Is it possible to make this without the added sugar? I’m trying to find recipes that are good for a cancer diet. Thanks