Blueberry Walnut Loose Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a medium bowl, mix blueberries, eggs, sugar, lemon zest, vanilla extract, wheat germ, salt, 1/2 cup melted butter, lemon juice and brown sugar and stir to combine. Pour batter into prepared pan.

Bake in the preheated oven for 90 to 110 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in center of pan.

In a large bowl, beat cream cheese until smooth. Beat in cornstarch. Stir in lemon juice. Beat in brown sugar. Beat in eggs, one at a time, mixing just until incorporated. Fold flour into blueberry mixture. Pour batter into prepared pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes, then invert onto serving platter. Using a 2 inch measuring cup, measure 1/2 cup of filling between cake layers. Using a fork, measure 1/2 cup of filling to fit between the cake layers. Dust edges of cake with brown sugar, then press and match with desired shape of glasses. Reserve 1/2 cup of filling.

For the frosting: In a large bowl, beat cream cheese until smooth. Mix eggs into cream cheese mixture until just blended. Beat cream cheese mixture with 1/4 cup remaining lemon zest. Gradually beat cream cheese mixture into butter mixture. Beat egg mixture, using an electric mixer, into cream cheese mixture. Dot the remaining lemon zest over the frosting. Return cake to pan. Brush with remaining 1/2 cup melted butter. Refrigerate for 2 hours.

For the meal: In a large bowl, beat brown sugar, brown sugar, all-purpose flour and baking powder until smooth. Melt 1/2 cup butter using an electric mixer and stir into the 1 1/2 cup flour mixture. Beat cream cheese mixture into remaining 1/2 cup flour mixture until blended.

For the glaze: On a medium plate, drizzle 1/2 cup almond glaze over cake. Mix 8 tablespoons melted butter, 1/4 cup chopped walnuts and 1 teaspoon lemon zest to make glaze.

Return cake to pan. Combine 2 small glasses of wine and 1 cup brown sugar. Mix glaze and walnut mixture. Place bowl in refrigerator. Heat remaining 1 1/2 teaspoons melted butter in microwave oven. Heat 1 cup brown sugar until butter melts completely. Pour over cake.

Meanwhile, in a small bowl, mix together 1/2 cup sliced almonds and remaining lemon zest until smooth. Microwave cake 5 minutes, stirring constantly. Cover, let rest for 30 minutes, stirring occasionally. Slice into 1 inch squares. Refrigerate for 4 hours, then invert onto baking sheet. Frost with lemon glaze. Refrigerate remaining butter until chocolate is set. Top with remaining whipped cream and chocolate glaze. Refrigerate for 4 hours, then cut into 16 squares. Serve warm or cold.