Alex was at a birthday party, I had a late afternoon appointment so we got carry-out Thai food for dinner, and I was left with time on my hands and a large case of blueberries in the fridge.
Here's the result.
I got the recipe from Angie, a friend of mine from way back, way way back in fact, all the way back to summer camp in Indiana. She tolerated my totally embarrassing obsession with Duran Duran and she used to let me borrow her Chuck Taylor hightops because I loved them and my mom wouldn't let me have any. Now she shares her recipe for blueberry cake. Do you get many such friends in a lifetime?
1 cup flour
1 1/4 teaspoons baking powder
1/2 cup shortening (I used butter instead)
3/4 cup white sugar
1 3/4 teaspoons almond extract
1/3 cup milk
1 1/2 cups fresh blueberries
1/3 cup confectioners' sugar
6 tablespoons cream cheese, softened
Preheat oven to 350F.
Grease a 9 inch square baking pan.
Crust: Cream shortening, white sugar, one egg, milk, and ¾ tsp. almond extract.
Mix in flour and baking powder.
Spread crust evenly in baking pan.
Top w/ blueberries.
Topping: In a medium sized bowl beat 2 eggs and cream cheese until smooth.
Stir in powdered/confectioners sugar and 1 tsp almond extract.
Spread over blueberries.
Bake 55-60 minutes or until firm to the touch.
Cool in the pan before cutting.