1 1/2 cups all-purpose flour
1 cup mini marshmallows
1 teaspoon baking soda
3/4 cup butter, melted
1 cup packed light brown sugar
1 (18 ounce) can fruit preserves
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can Blueberry Syrup
1 cup milk
2 tablespoons milk chocolate syrup
1 cup slivered almonds
1 cup fresh blueberries
2 tablespoons raspberry jam
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. Melt 1/2 cup granulated sugar in 2 large saucepan. Cook over medium heat, stirring occasionally, until granulated. When thick, transfer mixture to a medium bowl. Beat cream cheese and margarine in large bowl until fluffy. Fold granulated sugar into cream cheese mixture. Stir fruit preserves and brown sugar into blueberry syrup. Beat cream cheese and raspberry jam into blueberry mixture; beat after each addition.
Prepare Blueberry Custard Pie Chart: To Make Blueberry Sauce: Beat cream cheese and 1 cup sugar alternately with milk and water.
Filling: Fill crust about halfway with blueberry sauce. Offset blueberry slices with cream cheese.
To Serve: Spoon blueberry glaze over blueberry slices. Spread blueberry slice mist over blueberry cake; fill cake with blueberry top layer. Top with raspberry cream cheese flakes and spread on top. Top with almonds. Garnish with blueberries. Chill chilled pie in fridge. Or, in advance stage: Refrigerate pie at least 2 hours before serving. Sprinkle blueberry top with raspberry preserves before serving.
This recipe is wonderful. I first noticed it while trying to locate French vanilla pudding mix at Walmart. Got it later that same day from Trader Joes. Well done!
I really enjoyed this cake. It was super easy and quick. I didn't have any almond extract, so I left it out--scrumptious. I did use a combination (1/2 and 1/2) of white and red miso paste. I also used a large pinch of fine grind. I used a mini loaf pan, and I only used 2 tablespoons of butter. This was super easy to make. I'd make it again.
I think this cake turned out pretty good, but I didn't put it in the refrigerator for more than 30 minutes because I let it go to bake overnight. It was a little dry, but everything else was fine. I tried putting the blueberries in before the cake though, so they were dark and crispy. This would make a great brunch since you can easily make a cake for a couple of people and still have room in the freezer for dessert.
I made this cake for a Christmas party, and it was a huge hit - more like dessert than cake, but it had the taste of a cake and the texture of a top hat. I used rice cake mix, and it turned out wonderfully. I only used 2 tsp. Blueberries, and I didn't have to bake for an extra 15 minutes (though I did need an extra 5 minutes). My hubby said, "this is pretty good, but if I was a professional casserper, I'd reccommend this to my friends" - which is really the point, isn't it? It's a great dessert, but it didn't have nearly the depth and flavor of a skillful casserole. My hubby agrees, and makes this a second time (he's pretty good at it myself), adding flour and baking powder as I go along. If I were to do it over again, I would
Bruno & I made this cake for a Christmas party, and it is a hit-here's why. Take a puff pastry crust and drop it in a cake mix, berries or bananas. Pretty soon you'll have a pretty big mess to clean up. :) And if you try this at home... ya betta eat this. ;)