Blueberry Almond Cheesecake Tunnel
Blueberry Almond Cheesecake Tunnel Image

Blueberry Almond Cheesecake Tunnel

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

16
servings
45 min
PREP TIME
02 hrs 35 min
TOTAL TIME

Ingredients

Almonds

1/2 cup sliced almonds , finely chopped

Filling

1/4 cup sugar

6 ounces cream cheese, softened

1 large Land O Lakes® Egg

3 tablespoons all-purpose flour

1/2 teaspoon almond extract

Cake

1 cup sugar

1/2 cup Land O Lakes® Butter softened

2 teaspoons vanilla

3 large Land O Lakes® Eggs

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

Glaze

1 1/2 cups powdered sugar

2 ounces cream cheese, softened

1/2 teaspoon vanilla

2 to 3 teaspoons milk

How to make

  1. STEP 1

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

  2. STEP 2

    Sprinkle chopped almonds into prepared pan; set aside.

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

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

  7. STEP 7

    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

370Calories
17Fat (mg)
90Cholesterol (mg)
280Sodium (mg)
50Carbohydrates (g)
1Dietary Fiber
6Protein (g)

Reviews

Explore reviews from
our online community

  August 24, 2009

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!

— says Cheryl
Helpful?
  July 24, 2009

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.

— says Joyce
Helpful?
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