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. 
What a neat exchange! Your jam flavor sound delish!
oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!
That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!
Ohhh I want to make this!!
What a yummy jam! I bet it taste amazing:)
I really like the sound of a peach jam with vanilla bean and bourbon!
One day soon I really really want to make my own Jam! Yours looks fabulous!
Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!
Thank you for the inspiration, it came out yummy!
Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?
It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!
Just made this with some fantastic peaches. Wow, winning recipe.
I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!
beantownbaker — June 11th, 2013 @ 8:20 pm
So glad you enjoyed the recipe. I make this jam every year when peaches are in season.
Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.
beantownbaker — August 6th, 2013 @ 6:28 pm
So glad you enjoyed this! It’s one of my favorite jam recipes ever.
Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?
beantownbaker — August 28th, 2013 @ 1:35 pm
That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…
This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!
beantownbaker — October 29th, 2013 @ 6:22 pm
This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!
This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.
beantownbaker — September 2nd, 2014 @ 7:21 pm
Great tip. Thanks!
I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!
I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site
Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…
Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.