Monday, January 14, 2013

It's Somebody's Birthday!

 Sunday was a friend's birthday,
so Saturday I made her a cake.

It's a Blueberry Cream Cake
which I just happened to come across on Facebook
from a certain birthday gal's Pinterest board.

Well now.
Isn't that felicitous?
Takes out all the guesswork for me.
Blueberry Cream Cake it is.

 Blueberry Cream Cake from Reeni

 Crust Ingredients

1 stick butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 cups flour
1 pint blueberries

Butter a 10-inch springform pan.
Heat oven to 350 degrees.

Beat butter at medium speed.
Beat in sugar gradually.
Add in egg, vanilla, salt, and baking powder.
Beat in flour on low.
It will be very thick like a dough.
Gather it together in a ball at the end.
Spread into an even layer over bottom of pan.
Top with 1 pint blueberries, spreading them out evenly.

 Cream butter and sugar together.

 Beat in egg.

 Add in vanilla.

 Salt and baking powder in.

 Flour gradually in on low speed.
 Gather into a ball.

 I use a mini-rolling pin over plastic wrap
to evenly spread out the dough.

 Sprinkle 1 pint of the berries evenly over the surface.

 Be sure to set the pan on a baking sheet
 before putting it in the oven.
I've never met a springform that didn't leak.

 Ingredients for Filling

8-ounces cream cheese, softened
1 cup sour cream
1 egg
1/2 cup sugar
2 tsp vanilla extract
1 heaping tsp lemon zest
1 pint blueberries

I used the same bowl mix the filling in.
Beat together cream cheese, sour cream,
 egg, sugar, vanilla, and zest.

Pour over berries and smooth evenly.

Scatter the remaining pint of blueberries over top.

Bake 1 hour until middle is set and edges are brown.
Remove pan to wire rack to cool.
 Beat together cream cheese and sour cream.

 Add in egg.

 Mix until well-combined.

 Slowly add in sugar ...

 ... vanilla ...
 ...  and zest.

 Pour over berries and crust.

 Smooth filling with an offset spatula.
 Sprinkle blueberries evenly over top.

Remember to set on a baking sheet!
Bake 1 hour in a 350 degree oven
or until middle is set and edges brown.
Set on wire rack to cool.

 Oh yeah.

This smells divine.
Very blueberry-ey.
It is very hard not to take a bite.
But I must persevere.
 How do you like my serving platter?

Can you tell what it is?

 This went into the fridge overnight
until Sunday morning when Mr. Hawthorne and I
drove to the beach to visit the Birthday Gal, Hygenia.

 I love stained glass.

 View from the deck.
Not bad at all.
The Hawthornes on Hygenia's deck
along with GiGi and Callie.

Oooh, Hygenia,
should I have pixellated GiGi's and Callie's faces too?

Happy Birthday, Hygenia!

Nothing like the Atlantic Ocean for a backdrop.

I told Hygenia she could keep the platter.


Kathy said...

What's the flour measurement for the crust? I don't see it there.

Rosie Hawthorne said...

Oops. Thanks, Kathy. It's 1 1/2 cups flour.

Kathy said...

Hygenia sounds like a very clean person :)

Lea said...

That looks very tasty! Love blueberries!

Rosie Hawthorne said...

Lea, it was quite tasty!

Kathy, I'll have you know that Hygenia is immaculate.

nancey said...

Rossie, You are the Very Best patient I have in the whole world...I don't know how I'll top that (we both know I won't) but before long it will be your turn!! I'm working on a proto type for a wonderful new might be the first! thanks again it really was special...