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

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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

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30 Responses to “Dorie’s Perfect Party Cake”

  1. #
    1
    CB — March 30, 2008 at 4:57 am

    I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
    Clara @ I♥food4thought

  2. #
    2
    Nemmie — March 30, 2008 at 5:10 am

    Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂

  3. #
    3
    Morven — March 30, 2008 at 11:36 am

    Well done – what an innovative variation. They look so cute!

  4. #
    4
    Maryann — March 30, 2008 at 11:49 am

    I can totally relate to the slippery effect.
    Your cake looks beautiful!

  5. #
    5
    Sheltie Girl — March 30, 2008 at 12:09 pm

    You did a lovely job on all your mini cakes.

    Natalie @ Gluten A Go Go

  6. #
    6
    slush — March 30, 2008 at 1:23 pm

    Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉

  7. #
    7
    Ben — March 30, 2008 at 1:27 pm

    How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/

    Cheers!

  8. #
    8
    ~Amber~ — March 30, 2008 at 2:24 pm

    Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.

  9. #
    9
    Carrie — March 30, 2008 at 3:21 pm

    beautifully done!!! love it!!!

  10. #
    10
    Jerry — March 30, 2008 at 3:59 pm

    I love the little cakes! Plus the raspberries! Yummy!

  11. #
    11
    L Vanel — March 30, 2008 at 4:20 pm

    The mini cakes look really amazing!

  12. #
    12
    Allergy Mom — March 30, 2008 at 4:46 pm

    The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉

  13. #
    13
    Butta Buns — March 30, 2008 at 5:23 pm

    Love the idea of the mini cakes, that’s so adorable!

  14. #
    14
    Bridget — March 30, 2008 at 7:16 pm

    Mini-cakes are definitely more work than one large cake! They’re so cute though.

  15. #
    15
    Nikki — March 30, 2008 at 7:43 pm

    What a cute idea! They look adorable!

  16. #
    16
    Gail — March 30, 2008 at 7:51 pm

    I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!

    ~gail

  17. #
    17
    Claire — March 30, 2008 at 9:04 pm

    I’m loving the mini versions! The cake looks fantastic. Mmmmm!

  18. #
    18
    Peabody — March 30, 2008 at 9:32 pm

    I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
    Looks great.

  19. #
    19
    Beth G. — March 30, 2008 at 9:52 pm

    Beautiful!! You did a gorgeous job :O)

  20. #
    20
    Namratha — March 30, 2008 at 11:08 pm

    These individual cakes look pretty…well done!

  21. #
    21
    Lesley — March 31, 2008 at 12:10 am

    Really cute idea to make individual cakes, I love that. Great job!

  22. #
    22
    jasmine — March 31, 2008 at 12:58 am

    I adore your minicakes. V lovely.

    j

  23. #
    23
    leafy bombshell — March 31, 2008 at 2:23 am

    Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.

  24. #
    24
    Ritsumei — March 31, 2008 at 3:57 am

    Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.

  25. #
    25
    ruthEbabes — March 31, 2008 at 2:15 pm

    What cute little mini cakes! Aren’t things just better when they’re mini?

    Great work!

  26. #
    26
    Gabi — March 31, 2008 at 4:00 pm

    I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
    Perfect!
    xoxo
    Gabi

  27. #
    27
    Jenny — April 1, 2008 at 1:14 am

    Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.

  28. #
    28
    creampuff — April 1, 2008 at 1:55 am

    Jen,

    Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!

  29. #
    29
    JMom — April 1, 2008 at 9:12 pm

    wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom

  30. #
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    Big Boys Oven — April 2, 2008 at 8:54 am

    so petite and cute!

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