Blackberry Blintz Cake

Blackberry Blintz Cake 1


Cheesecake is one of my favorite desserts – but it’s often far too decadent to indulge in often. This blackberry blintz cake does get that creaminess of a cheesecake, but is lightened-up when combined with a airy cake with citrus essence and a tart-blackberry topping. I utilized the farmer’s cheese I made (here) in the cake, but if you are crunched for time, store-bought farmer’s cheese or ricotta also works well in this cake.¬†This sweet treat is an ideal spring dessert, as a brunch cake, and even a great weekend afternoon snack.


Blackberry Blintz Cake
makes 16 small squares

Ingredients:

For Cake:
2 (8 oz.) packages of softened cream cheese
15 oz. farmer’s cheese (Ricotta will work as well)
5 eggs, divided
3/4 cup granulated sugar
zest and juice one lemon

1 tsp. vanilla extract

1 cup flour
2 sticks unsalted butter, melted
1/4 cup milk
1 Tbsp. baking powder

For Blackberry Topping:

8 oz blackberries
1/4 cup granulated sugar
1/3 cup orange juice
1 Tbsp. cornstarch
zest and juice of 1 lemon

Directions:


Preheat oven to 325 degrees F.


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1.¬†Beat softened cream cheese, farmer’s cheese, 2 eggs, 1/4 cup of the sugar, lemon zest, lemon juice, and vanilla until thoroughly combined. Set aside.

Blackberry Blintz Cake 3

2. In a separate bowl, combine melted butter, 3 eggs, remaining 1/2 cup sugar, milk, baking powder in a mixer fitted with a whisk attachment (or use an electric mixer). Begin whisking and slowly add in the 1 cup flour. Whisk until the batter is combined. **The batter with look a little runny (seen above).

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3. Spray a 13×9 baking pan with nonstick cooking spray. Spread 1/3 of the batter at the bottom of the dish and spread evenly. Layer the entire cheese mixture atop that and spread evenly. Top the cake with the remaining batter and spread evenly.

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4. Bake for 45 minutes at 325 degrees F. Then turn the oven up to 350 degrees F and bake an additional 15 minutes (or until the center is set). Set the cake aside to cool after baking.

For blackberry topping:


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Toss the fresh blackberries with the cornstarch, so all the blackberries are lightly-coated. Then add the blackberries and the rest of ingredients into a sauce-pot. Turn the heat on to medium, and let the mixture cook/boil for 5 minutes. Set aside to cool.

Assembly:
Once everything has cooled, top the cake with the blackberry mixture. Cut into squares and enjoy!

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Cheers to the almost-weekend!

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