I saw this recipe on moderncomfortfood.com and I thought that I had to make it someday. I've been saving the recipe all summer, and I finally had an occasion to make this tasty cake. I brought it to a Labor Day cookout and it was a hit.
Cake:1 1/2 c. flour
2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
1/2 c. butter at room temp.
1 c. brown sugar
2 eggs
2/3 c. plain yogurt
2 tsp lemon juice
1/2 tsp vanilla
Topping:
8 oz. cream cheese
1/2 c. sugar
1 tsp flour
1 egg
2 tsp lemon zest
2 c. blueberries
1/2 c. sliced almonds
Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
Mix together the flour, baking powder, salt, and nutmeg.
In a separate bowl cream the butter. Then add brown sugar and the eggs one at a time. Alternately add half of the flour and half of the yogurt. Lastly mix in the lemon juice and vanilla.
Pour the batter into your pan. For the topping combine the cream cheese, sugar, flour, egg, and lemon zest. Pour over the cake batter leaving a one inch margin on all sides.
Then pile the blueberries over your cream cheese mixture, and sprinkle the almonds over the exposed cake batter.
Bake for 50 minutes. Cool the cake to room temperature.
