Happy Birthday Mom!

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gma j

Happy Birthday to you….

Happy Birthday to you…

Happy Biiiirthday to mom,

Happy Birthday to you!!

Cheers to a special day!

Since we can’t be together, I’m sending a virtual cake….especially made for YOU!  Don’t forget to make a wish 🙂

All of our Texas love,

E, A, L, and A

 

Blueberry Cream Cheese Coffee Cake

  • 1 cup  fresh blueberries, rinsed, or frozen blueberries
  • 1/4  cup  apple juice
  • 1 teaspoon  cornstarch
  • 3/4 cup ground almonds
  • 3/4 cup brown rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1  cup  sugar
  • 1/2  cup  (1/4 lb.) cold butter, cut into chunks
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  teaspoon  grated lemon peel
  • 3/4  cup  plain yogurt (I used no fat plain)
  • 1  teaspoon  lemon extract
  • 2  large eggs
  • 6  ounces  cream cheese, at room temperature
  • 1  teaspoon  lemon juice
  • 1/2  cup  sliced almonds

 Preparation

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix flours and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 8-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, ~ 1 1/2 hrs. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Source: Allrecipes.com

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2 Responses

  1. Oh my goodness, does that ever look delicious!! I hope you enjoying eating it in honour of your mom’s birthday! 🙂 Yum!

  2. Adi,
    YES! I enjoyed more than my fair share 🙂

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