This cake is really adding flour and baking powder to cream cheese frosting and baking it into a cake. I kid you not, but it makes a yummy light and creamy loaf for breakfast or with a cup of coffee or tea. I imagine you could grill or toast slices for more deliciousness.
First, preheat your oven to 350 degrees and then take 2 cups of frozen or fresh blueberries out of the fridge and toss them with two T flour. I wouldn't take them out and defrost them entirely from frozen. They are pretty slushy when totally defrosted and it worked really well with them frozen.
Mix 1 cup of softened butter,1-1/2 cup butter and 8 oz. cream cheese and beat it all well into, well, a frosting that is very well mixed and beaten. Add 1 tsp. of vanilla or other flavoring - I added 1 T of lemon emulsion. I think I will add almond extract another time along with the lemon. Add 4 eggs one at a time and beat until the mixture is creamy and somewhat lighter.
Place 2 cups flour and 1-1/2 tsp. baking powder with 1/2 tsp. salt in a dish or bowl and mix them together. Gradually add these dry ingredients to the creamy ingredients. Fold in the blueberries and zest from one lemon. Add 1 cup of sliced almonds either into the batter or top your loaves with them.
Pour the batter into prepared pans (I always line rectangle loaf pans of any size with a long piece of parchment, which makes the loaf so easy to remove.) In this first try of this recipe, I used six small paper loaves suitable for giving away (3-1/2" by 6").
Whatever size you use, bake until a toothpick or cake pick comes out clean in the center. I baked my loaves for about 30 minutes, but a bigger loaf will take about 45 minutes.
