MMMMM--------------------CREAM CHEESE FILLING------------------------- 350 g Cream cheese 75 g Sugar 1 Egg Grated rind of 1 lemon 1 tb Lemon juice 1 ts Almond essenceMMMMM----------------------------CAKE--------------------------------- 450 g Plain flour 4 ts Baking powder 1 ts Salt 450 g Unsalted butter 275 g Sugar 2 Eggs; lightly beaten 1 ts Almond essence 275 ml Milk 450 g Fresh blueberries Preheat the oven to 190C/375F/gas 5. Generously butter a 53x23cm glass baking dish. To prepare the topping, rub together all the ingredients with fingertips or a pastry blender in a medium bowl, until well blended and large crumbs form. Set aside. To prepare the filling: soften the cream cheese and beat with the sugar until creamy in a medium bowl using an electric mixer, scraping down the side of the bowl occasionally. Beat in the egg, grated lemon rind and juice and almond essence until smooth. Set aside. To prepare the cake, sift the flour, baking powder and salt into a bowl. In another bowl, with an electric mixer, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes. Gradually beat in the eggs until very light and smooth. Beat in the almond essence. Beat in the flour mixture on low speed, alternating with the milk and ending with the flour mixture, until well blended. If the mixture is too stiff, add a little more milk. Gently fold in the washed and dried blueberries. Spread slightly less than half the cake mixture on the bottom of the dish, smoothing the surface and pushing into corners. Gently spread the cream cheese filling over the cake mixture and lightly sprinkle about one quarter of the streusel topping over the filling. Drop spoonfuls of the remaining mixture over the top and spread evenly, trying not to mix the layers. Sprinkle the remaining topping evenly over the surface. Bake until the topping is crunchy and golden brown and a skewer inserted into the centre comes out with just a few crumbs attached, about 1 hour. Remove to a wire rack and cool until the cake is just warm. Cut into squares and serve slightly warm or at room temperature. Be sure to use an ovenproof glass dish, as the blueberries could react with the metal. (A porcelain dish would not allow the cake to cook completely). DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 15.8mg||0 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 23.4g|
|Protein 0.7g||1 %|
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Calories per serving: 97
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