Blueberry Cake With Two Batters

I love blueberries, and I remember harvesting them in the woods when I was a child. They were quite rare, and precious. When I saw this recipe I was intrigued - it combines a blueberry pound cake and a German-style cheesecake.

Ingredients:

Pyrex or deep baking dish (9x13 inches or 30x40 cm)

Some grease

300 g blueberries

Cake Batter:

200 g (2 sticks) soft butter or margarine

150 g sugar

1/2 teaspoon vanilla extract

4 eggs

300 g all-purpose flour

3 leveled teaspoons baking powder

Cheesecake:

2 eggs, separated

1 pinch of salt

80 g powdered sugar

200 g sour cream

200 g Greek Yoghurt (Fage or Chobani)

Preparation:

1. Grease Pyrex or deep baking dish. Wash blueberries, drain well. Preheat oven to 180 degrees Celsius (350 F).

2. Prepare batter: Whisk butter or margarine with an electric hand mixer until soft. Add sugar and vanilla extract until blended. Add eggs, one at a time, and whisk for 1/2 minute per egg.

3. In a separate bowl mix flour and baking powder. Sift, and add in two portions to the batter. Pour mixture into the baking dish and bake for 20 minutes at deep baking dish at180 degrees Celsius (350 F).

4. In the meantime prepare the cheesecake topping: Whisk egg whites with salt until stiff. Slowly add the powdered sugar. In a separate bowl blend egg yolks, sour cream and Greek yoghurt. Carefully fold the egg white mixture into the sour cream blend.

5. Remove cake from oven and add 2/3 of blueberries on top. Spread cheesecake topping over blueberries, sprinkle the remaining 1/3 of blueberries on top.

6. Return cake to oven and bake for an additional 45 minutes at 180 degrees Celsius (350 F) or until toothpick comes out clean.

7. Remove cake from oven and let cool down before serving.

Comment:

1. I used fresh blueberries, but you can certainly use any time of berry!

2. Instead of using two sticks of butter I only used 1 stick of butter and 1/2 cup (125 ml) buttermilk.