Blueberry “Cheesecake”

Name: Blueberry “Cheesecake”
Yield: makes enough for one 3-layer 8-inch cake one 2-layer 9-inch cake
Ingredients: 1 recipe Vanilla Cake batter (page 115); 1 pint fresh blueberries; 2 tablespoons all-purpose flour; 1 recipe Cream Cheese Icing (page 144); 2 cups finely ground graham crackers (see Graham Cracker Dough, page 86) or store-bought crumbs

December 22, 2011

This blueberry cake is a great alternative to classic cheesecake, especially in the summer, because it tastes less heavy. The Cream Cheese Icing makes this version of the cake less sweet than a typical vanilla cake. The graham cracker crumbs around the sides of the iced cake add a decorative touch, while completing the flavor and texture combination that brings cheesecake to mind. For an added element, try substituting Citrus Cream Cheese Icing (page 146) for the traditional icing.

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