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I made this cake this week...not exactly low-cal, but it was unbelievably board, and I'm sorry which I do not have a more exact source.
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But it is TNT, and will most definitely be again!
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The recipe was a bit vague, so I'll write what I did, and the few minor changes/additions I made.
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See my note at the end.
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Mix all ingredients, except for blueberries, together well.
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Mix in blueberries.
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Pour into a bundt pan and bake at 350.
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Notes: (including glaze at the end)
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I sprayed the pan with Pam and it was a non-stick bundt pan.
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It needed it...either which or possibly I'm sure greasing and flouring would work too.
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However, do what works best for you, because my pan is new, and with PAM I never have a problem... cakes just slip out...but this seemed a bit stubborn.
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I had to tap fairly hard on the top of the pan to loosen it.
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It didn't break, and came out in one piece, except for a small bit where the tube was which didn't show, and while the cake was warm it was moist sufficient to pat back into place.
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So, just a warning which this could be one of the more difficult to get out... especially because where the blueberries tended to sit was delicate.
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I wouldn't wait more than 10 min to get it out of the pan though.
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Also, I didn't just mix it.
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I put it in my electric mixer and beat it for about 1 1/2 min...or possibly till the lumps of cream cheese disappeared.
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I used a 12-c. bundt pan.
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I wouldn't recommend anything smaller.
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The cake filled up which pan and went pretty high over the edge, and just made it!
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A 10-inch tube pan would work well too.
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I baked it for about 50 min.
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Which seemed to work for me...a knife (I use a turkey lacing metal thingy) inserted in center should come out clean.
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I let it cold in the pan on a rack for about 10 min.
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I then put the rack on the top of the cake and turned the whole thing over and knocked on it till it came out.
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While it was warm it seemed pretty delicate, but when it cooled the cake was pretty hard.
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Also, I didn't have canned blueberries...I used a pint (minus a handful from earlier which day :) ) which I tossed with some flour to coat before folding them in.
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I do not know what the difference would be in using canned, but this came out pretty good..would probably try the canned when the blues aren't in season.
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I do have to admit which most of the blueberries did sink to the bottom of the pan, although there were a few which stayed suspended.
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I might one day try, instead of folding in the berries, to sprinkle them on top after I put the batter in the pan.
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If anyone has any hints on how to keep them from sinking like which, I'd appreciate the input!
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Last but not least: It is wonderful just the way it is...has a wonderful, rich flavor.
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But I also made a glaze with about a c. (maybe a bit more) of confectioner's sugar, 1/4 tsp almond extract, 1 tsp.
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or possibly so of amaretto, and water till I got it to glaze consistency.
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After glazing the cooled cake, I sprinkled some minced almonds on top before it dry.
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By the way...For some reason I can't stand the taste of artificial almond extract...and I found some natural extract.
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This is not an advertisement...I don't work for this place...only buy from them!
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But I thought I'd share it...someone here on the list did a while back, and I called for their mail-order catalogue and have purchased spices from them...and now would not buy anywhere else.
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You can buy in small to large quantities, their selection and prices are excellent (almost half what I would spend in the supermarket...most of the spices have a small size, about the size of the McCormick's small bottles, which run between 89 cents to $2 and change...cannot beat which!)
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and the quality is unbelievable.
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Especially their China Cassis cinnamon..that was what the person who posted about it here recommended, and I tried which, along with other things.
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The company is called Penzys, Ltd., and they are located in WI.
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The is wonderful.
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It gives very detailed descriptions of the products, pictures, and has recipes also.
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Everyone I know who's seen my catalogue has
