Blueberries on the Bottom Cake
Ingredients:
Lemon cake:
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup lemon juice
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest
Blueberry layer:
- 1 1/2 cups blueberries
- 1/3 cup sugar
- 1 Tablespoon lemon juice
Cream Cheese layer:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup blueberries
Directions:
- Preheat oven to 350° F.
- In small heavy saucepan, combine blueberries, the sugar and lemon juice. Bring to boil over high heat, stirring until sugar melts. Reduce heat to medium; simmer 10 minutes or until thickened and reduced. Let cool. Pour into a greased 9 inch springform pan.
- In a large bowl, combine the flour through baking soda. Beat the egg, lemon juice, butter and vanilla until mixed; stir into dry ingredients until well combined. Fold in the lemon zest. Pour on top of the blueberries in the springform pan.
- Beat the cream cheese and sugar in a small bowl until smooth. Stir in the egg and vanilla, mix well. Spread over batter and swirl with a knife. Sprinkle remaining 1/2 c blueberries on top.
- Place pan on a baking sheet. Bake at 350 degrees F for 45-55 minutes or until golden brown and set. Cool on a wire rack for 15 minutes before removing from pan.