Blueberry Buttermilk Cake
This is a super simple vanilla cake that highlights the blueberries. It’s best baked in a springform pan (cheesecake pan) where you can remove the sides, but a cake pan will work also work, where you ...
Cheesecake collides with fresh blueberries and a streusel topping in this easy recipe. Of course we use local blueberries when in season.
Ingredients
- 1/2 cup plus 6 tablespoons butter
- 3/4 cup granulated sugar
- 2-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 ounces cream cheese (1-1/2 packages), softened
- 2-1/2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 2 large eggs
- 3/4 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 cup sliced blanched almonds
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°. Grease a 13-by 9-inch baking pan.
- Combine 1/2 cup of the butter and 1/2 cup granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups flour, the baking powder and 1/2 teaspoon salt. Beat until crumbly. Transfer crumbs to the baking pan and pat down. Bake 10 minutes.
- Beat cream cheese, remaining 1/4 cup granulated sugar, lemon zest and juice and almond extract until fluffy. Add eggs, beat well after each addition.
- Pour cream cheese mixture evenly over the crumb crust and bake 20 minutes until the cheesecake has set.
- In a medium bowl, stir together the brown sugar, remaining 3/4 cup flour, cinnamon and ¼ teaspoon salt. Add remaining 6 tablespoons butter, cut into 1/2-inch pieces and stir until mixture is crumbly. Stir in almonds.
- Sprinkle blueberries and crumb mixture over cheesecake and bake 20 minutes until the crumbs have browned. Cool and refrigerate at least 2 hours until the cheesecake is firm before cutting into 24 bars.
About this recipe
Recipe courtesy of the US Highbush Blueberry Council
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