1 c fresh blueberries, rinsed, or frozen blueberries
1/4 c apple juice
1 tsp cornstarch
2 c all-purpose flour
1 c sugar
1/2 c cold butter, cut into chunks
1/2 t baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp grated lemon peel
3/4 c plain low-fat yogurt
1 tsp vanilla
2 large eggs
6 oz cream cheese, at room temperature
1 tsp lemon juice
1/2 c sliced almonds
In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
In a bowl with mixer or in the food processor (no need to wash from step 2), mix on high speed the cream cheese, remaining 1/4 cup sugar, remaining egg and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
Time: 2 hours Serves: 10