Tuesday, March 26, 2013

Blueberry Danish Cake


How's your week going?

Mine's going OK. 

Even though I like to be a bit sarcastic and cynical, I'm generally a positive outlook kind of person. I believe if you work hard and make good decisions for you and your family, things will go your way. I'm always trying to think about what I can do for others, be proactive and take initiative, and all-in-all, get shit done. It's kind of like The Secret, but I've never read that book/watched the DVD. 

So things are just OK this week. Semi-OK. Well, kind of bad. Alright, I'll be honest. Horribly wrong. It just couldn't get any worse. Family drama! And not in the trashy, All My Children, soap opera kinda way.

I do have one positive thing to share: I get to see family in Iowa this summer! Yay!

My folks came for a visit this weekend, and I thought stuffing our faces with our feelings might be a good idea. So I made this cake. And another cake. It was good too, but I didn't take any pictures of it.

Blueberry Danish Cake

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • pinch nutmeg
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 2 eggs
  • 2/3 cup buttermilk
  • 2 tsp lemon juice
  • 1/2 tsp vanilla
Cream Cheese Filling:
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp flour
  • 1 egg
  • 2 tsp lemon zest
  • 2 cups fresh blueberries (I used 2.5 cups frozen, thawed, rinsed)
  • 1/2 cup sliced almonds

Preheat oven to 350 F. Oil a 9-inch round spring form pan and lightly dust with flour.

In a large mixing bowl, beat the butter until creamy. Gradually add the brown sugar and beat for about a minute, until light and well-blended. Add the eggs, one at a time, beating well after each addition. Add the flour, baking powder, salt, and nutmeg. and then the buttermilk. Stir in the lemon juice and vanilla extract. Pour the batter into the prepared pan.

To make the filling, beat the cream cheese, sugar, flour, egg, and lemon zest until very smooth and creamy. Spread the filling over the center of the cake batter, leaving a 1-inch margin of cake batter exposed around the edges. Sprinkle the blueberries over the cream cheese filling and the almonds around the perimeter of the cake.

Bake for 45 minutes, until the cake begins to pull away from the edges of the pan and the filling is slightly set in the center. Place on a wire rack and cool to room temperature before serving.


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