Blueberry Almond Cheesecake Tunnel

Blueberry Almond Cheesecake Tunnel

A moist cream cheese layer tunnels through this cake which is made with sour cream and fresh blueberries.

45 min. prep time
16 servings
747 Ratings



1/2 cup sliced almonds, finely chopped


1/4 cup sugar
6 ounces cream cheese, softened
3 tablespoons all-purpose flour
1/2 teaspoon almond extract


1 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries, thawed


1 1/2 cups powdered sugar
2 ounces cream cheese, softened
1/2 teaspoon vanilla
2 to 3 teaspoons milk


Heat oven to 350°F.  Grease 12-cup Bundt® pan or 10-inch tube pan.

Sprinkle chopped almonds into prepared pan; set aside.

Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.

Combine 1 cup sugar, butter and 2 teaspoons vanilla in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Beat at low speed, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed. Gently stir in 1 1/2 cups blueberries.

Spoon half of batter into prepared pan. Make indentation about 2-inches wide and 1-inch deep into batter. Carefully pour filling into indentation. Spoon remaining batter over filling; spread to cover.

Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

Combine powdered sugar, 2 ounces cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed. Drizzle glaze over cooled cake. Store cake refrigerated.

Nutrition Facts (1 serving)

Calories: 370

Fat: 17g

Cholesterol: 90mg

Sodium: 280mg

Carbohydrates: 50g

Dietary Fiber: 1g

Protein: 6g

Recipe #8645©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I entered this cake in my local fair and won a blue ribbon!! I absolutely loved this cake. Very moist and delicious! A true winner!
This cake was a big hit with family and friends. I will make it again, but stir the chopped almonds into the cake batter rather than put them in the bottom of the bundt pan.
Although my guests ate it and liked it, I wasn't pleased with the texture of the cake. It seemed quite heavy. Followed recipe exactly. Any suggestions? Might try it one more time.
Recipe calls for too much flour - reduce by 1/2 - 1 cup.
It was very good. everyone who tried it really liked it.
Really moist and a beautiful cake to serve your family and friends. I'll certainly make it again!
Excellent! I used fresh blueberries to make this cake and my dinner guests loved it! I then took the remaining cake to work and got rave reviews.

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