Fresh blueberries are always best but blueberries freeze really well so frozen will work. The cake is a 3 step process, layering as you go creating a moist and delicious treat.
Ingredients
Instructions:
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 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 or food processor, whip cream chees with an electric mixer on high speed with 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.
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.