BLUEBERRY CREAM CHEESE CAKE
(COPYRIGHT CARDAMOM KITCHEN LLC 2010)
Serves 12 to16
For blueberry topping:
1 pound fresh blueberries
1/3 cup granulated sugar
1/3 cup water
For cream cheese frosting:
1/2 cup heavy cream, chilled
1/2 cup plus 1 tablespoon powdered sugar
4 ounces of cream cheese
Place a mixing bowl in the refrigerator.
Heat the oven to 350 degrees.
Prepare the yellow cake as directed in an 8-inch baking pan or oven safe glass dish. Cool on a wire rack.
Combine the blueberries and sugar in a sauce pan. Add the water. Bring to a boil on high heat, stirring now and again. Lower the heat to medium, and simmer until the juice thickens, about 10 minutes. Remove from heat. Cool.
Combine the heavy cream and 1 tablespoon of powdered sugar in the chilled mixing bowl. Beat until the cream forms soft peaks, about 10 minutes.
Beat the cream cheese in another mixing bowl. Carefully fold the whipped cream into the cream cheese.
Spread the cream cheese frosting on the cake. Top with the blueberry sauce.