After picking about 12 pounds of blueberries in two weekends, I think I can honestly say I’m about blue-berried out. I’m not sure if I could swallow one more blueberry no matter how good these fresh-picked blueberries taste.
So, after freezing a bunch for future pancakes, muffins, etc., I went on to make this Blueberry Almond Cheesecake Tunnel. As you can tell by my picture, I wouldn’t consider mine a ‘tunnel.’ The recipe calls for a bundt pan, but I made half the recipe and put it in a loaf pan. I served this for Sunday breakfast and it turned out delicious. The leftovers went to my co-workers who also enjoyed it. Next time I think I’ll try a bundt pan, that is, after I go buy one, or maybe get one for Christmas…
Blueberry Almond Cheesecake Tunnel
1/2 cup sliced almonds, finely chopped
Heat oven to 350 degrees. Sprinkle chopped almonds in greased 12-cup bundt pan or 10-inch tube pan to coat; set aside.
1/4 cup sugar
6 oz cream cheese, softened
3 Tbsp all-purpose flour
1/2 tsp almond extract
Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.
1 cup sugar
1/2 cup butter, softened
2 tsp vanilla
1 cup sour cream
3 cups all-purpose flour (minus 1/2 to 1 cup)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 3/4-2 cups fresh or rozen blueberries, thawed
Combine 1 cup sugar, butter and 2 tsp vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Beat, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed. Gently stir in blueberries.
Spoon half of batter into prepared pan. Make indentation about 2-inches wide and 1-inch deep into batter. Carefully pour filling into indentation. Spoon remaining batter over filling; spread to cover. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
1 1/2 cups powdered sugar
2 oz cream cheese, softened
1/2 tsp vanilla
Combine powdered sugar, 2 oz cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed. Drizzle glaze over cooled cake.
Store cake refrigerated.
Recipe from Joan on Finch Lake