This danish cake, filled with cream cheese and blueberries, is light and moist. The lemony filling are rich and creamy, and the toasted almonds added a bit of crunch to each bite.
For the Cake
210g (1 1/2 cups) all-purpose flour
2 tsp baking powder
1/2 tsp salt
115g (1/2 cup) butter, room temperature
200g (1 cup) light brown sugar
160g (2/3 cup) buttermilk
2 tsp lemon juice, freshly squeezed
1/2 tsp vanilla extract
For the Cheese Filling
225g (8 oz.) cream cheese, room temperature
100g (1/2 cup) sugar
1 tsp all-purpose flour
2 tsp lemon zest
300g (2 cups) fresh blueberries
50g (1/2 cup) sliced almonds
MAKE THE CAKE LAYER
1. Preheat oven to 180°C (350 °F). Oil and lightly dust with flour.a 23cm (9-inch) round springform pan and In a bowl, sift together the flour, baking powder, salt, and nutmeg. Set aside.
2. 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. Alternate adding half the flour mixture and then half the buttermilk, mixing briefly after each addition, and repeat. Stir in the lemon juice and vanilla extract. Pour the batter into the prepared pan.
MAKE THE FILLING
3. In a mixing bowl, 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 2,5 cm (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.
4. Bake for 40-50 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.
“It always seems impossible until it’s done.''- Nelson Mandela