Skip to content

Almond Lemon Cream Cheese Pound Cake with Blueberry Coulis

April 7, 2009

My mom’s 50th birthday was yesterday, and for her party (We made sushi.  More later.), I was determined to make some kind of blueberry dessert, since the woman LOVES blueberries.  Therefore, when Deb over at SmittenKitchen posted this cream cheese pound cake with strawberry coulis a couple of weeks ago, I was over the moon – adapted for blueberries, I was sure it would be PERFECT.  And it was.  Definitely a hit.  You should absolutely check out Deb’s version (not least for her extremely helpful commentary and ideas for other variations), but I’m posting my variation here, since I made a few changes.

Adapted from SmittenKitchen, in turn adapted from Staff Meals from Chanterelle

This served about 15 of us, with plenty left over.  But if you’ve got very hearty cake appetites, I doubt it’ll go as far. 🙂

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 package (8 ounces) Philadelphia brand cream cheese, at room temperature

3 cups sugar

6 large eggs

1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract (Yes, that sounds like a lot.  Trust me.)

1/2 teaspoon Meyer lemon juice (You could probably use non-Meyer lemon juice, but I’d add a little sugar to compensate for the difference in sweetness.)

Zest of 2 large Meyer lemons (See note above about using non-Meyer lemons.)

3 cups all purpose flour

1 teaspoon salt

1. Preheat the oven to 325°F.  Butter and flour a 12-cup bundt pan.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, lemon juice, and lemon zest, then the flour and salt all at once. Beat just until incorporated.

3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.

4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature, dusted with powdered sugar.

Blueberry Coulis

Note: I doubled the quantities in Deb’s version, since it just didn’t seem like nearly enough.  I’m really, really glad I did.

4 cups blueberries

1/2 cup water

6 tablespoons sugar (You could add more, if you want a more syrupy-tasting sauce.  I preferred a fresher, more blueberry-y flavor.)

2 tablespoons Meyer lemon juice

1 teaspoon almond extract

Combine all ingredients in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. This will probably take quite a while, since the blueberry skins are sneaky.  Actually, next time I think I’ll strain it twice, through cheesecloth the second time.  Cover and refrigerate until cold. Coulis can be prepared one day ahead.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: