蓝莓芝士咖啡蛋糕Blueberry Cream Cheese Coffee Cake

【材料A】
盐1/4茶匙、细糖130克、普通面粉240克（筛过）、冷冻牛油115克（切块）

【材料B】
低脂原味优格3/4杯、柠檬皮茸适量、A蛋1粒、发粉1/2茶匙、苏打粉1/2茶匙

【材料C】
芝士奶油180克（室温）、细糖2汤匙、柠檬汁1茶匙、A蛋1粒

【顶料】
蓝莓酱100克、杏仁片35克、9寸可松脱圆盘1个（涂油）

【做法】
1.把盐、糖及面粉放入，加入牛油用手指压轻拌成面包糠状，待用。（图1-2）
2.另外把B料的优葛、柠檬皮及蛋搅拌均匀，然后加入发粉、苏打粉及3/4混合料A，搅拌均匀后倒入9寸圆盘里。
3.把C料放入电动搅拌器以高速搅拌至细滑，也倒入圆盘内，预留1/2寸的边位。
4.轻轻把蓝莓酱涂在芝士奶油混合料上。（图5-6）
5.把杏仁片和剩余的1/4混合料A拌匀，沿着面糊四周撒下。（图8）
6.把烤炉预热至175℃，把蛋糕烤50-60分钟，直到表面金黄色，中间不再摇晃。（图9）
7.待凉15分钟后才取出蛋糕切块吃。

【INGREDIENTS A】
1/4 tsp salt, 130g castor sugar, 240g plain flour(sifted), 115g cold butter(cut into chunks)

【INGREDIENTS B】
3/4 cup plain low fat yogurt, grated lemon zest, 1″Grade A” egg, 1/2 tsp baking powder, 1/2 tsp baking soda

【INGREDIENTS C】
180g cream cheese(at room temperature), 2 tbsp castor sugar, 1 tsp lemon juice, 1″Grade A” egg

【TOPPING】
100g blueberry pie filling, 35g almonds flakes, 9″round cake pan with removable(i.e loose bottom, greased)

【METHOD】
1.In a bowl, mix salt, sugar and flour. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs, set aside.
2.In another bowl, mix yogurt, lemon zest and egg from ingredients B until blended; fold in 3/4 mixture A, baking powder and soda until incorporated. Spread batter into the cake pan.
3.Beat ingredients C with an electric mixer on high speed until smooth. Spread over batter in cake pan, leaving a 1/2 inch border bare. (pic 5-6)
4.Gently spread blueberry mixture over cream cheese mixture, leaving some visible. (pic 7)
5.Stir almonds into remaining 1/4 mixture A and sprinkle over cake, concentrating most around edge of batter. (pic 8)
6.Bake in a 175℃ oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 50 minutes-1 hour. (pic 9)
7.Let cool for 15 minutes, then remove pan rim. Serve warm or at room temperature.