I found a really old Sunset Magazine (2007) and checked out the recipes. This one stood out. Quite tricky to make, but spectacular at Poway Lake on Father's Day.
Elaine Wing Hillesland, owner of Alegria Oceanfront Inn and Cottages in Mendocino, CA, serves this cake to her bed-and-breakfast guests. It serves 10-12 people and takes an hour to prep and cook.
How to Make It
Berries
In a 1- to 2-quart pan over medium heat, bring blueberries and juice to a boil.
Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes.
In a small bowl, blend cornstarch and 2 teaspoons water.
Add to blueberry mixture; stir until it simmers and thickens, about 1 minute.
Let cool to room temperature. I did this the night before. Saved a bunch of time.
Cake
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture.
Cut in with a pastry blender until mixture resembles coarse crumbs.
**Reserve 1/2 cup;
pour remaining into a large bowl.
Stir in baking powder, baking soda, salt, and lemon peel.
In a bowl, mix yogurt, vanilla, and 2 eggs until blended;
stir into flour-baking powder mixture until incorporated.
Spread batter in a buttered 9-inch round cake pan with a removable rim.
Cream Cheese
In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth.
Spread over batter in pan, leaving a 1/2-inch border bare.
Gently spread blueberry mixture over cream cheese mixture, leaving some visible.
Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
Sprinkle with icing sugar
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture.
Cut in with a pastry blender until mixture resembles coarse crumbs.
**Reserve 1/2 cup;
pour remaining into a large bowl.
Stir in baking powder, baking soda, salt, and lemon peel.
In a bowl, mix yogurt, vanilla, and 2 eggs until blended;
stir into flour-baking powder mixture until incorporated.
Spread batter in a buttered 9-inch round cake pan with a removable rim.
Cream Cheese
In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth.
Spread over batter in pan, leaving a 1/2-inch border bare.
Gently spread blueberry mixture over cream cheese mixture, leaving some visible.
Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
Sprinkle with icing sugar
https://www.sunset.com/recipe/blueberry-cream-cheese-coffee-cake
