Wednesday, July 29, 2009

Blueberry Almond Cheesecake Tunnel

The first time I made this Kristin was over and we had just gotten home from picking blueberries. Once we started putting this together I had to run to the store 2 separate times for ingredients, but it was so worth it! This is a very special coffee cake.-Sarah

1/4 cup sugar
6 oz. cream cheese, softened
1 egg
3 T. flour
1/2 t. almond extract

1 cup sugar
1/2 cup butter, softened
2 t. vanilla
3 eggs
1 cup sour cream
3 cups flour
1 1/2 t. baking powder
3/4 t. baking soda
1/2 t. salt
1 1/2 cups blueberries

1 1/2 cups powdered sugar
2 oz. cream cheese
2-3 t. milk
1/2 t. vanilla
1 T. blueberries
  • For filling beat cream cheese until smooth. Add the remaining ingredients and beat until smooth.
  • In a mixing bowl combine sugar, butter and vanilla beating until creamy. Continue beating, adding 1 egg at a time, beating well after each. Reduce speed to low.
  • Mix flour with other dry ingredients, add to mixer alternating with sour cream till well mixed.
  • Stir in blueberries.
  • Spoon half the batter into a greased bundt or tube pan. Make a well in the center and fill with cream cheese mixture. Spoon remaining batter over filling.
  • Bake 50-65 minutes.
  • Make glaze, beating until smooth. Mash blueberries well and add to half the glaze mixture.
  • Drizzle with white glaze and then with blue.

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