After a personally long and difficult week, I woke up this morning resolved to return to my usual positive, outgoing self. I was reading through this beautiful post from Katie over at “goodLife eats” and I knew I had to feature the recipe here. Her photography is best described as bright, sunny and happy – not to mention beautiful – and just looking at the peaceful colors on her blog made me just a smidge happier. :-) Life is short – let’s eat!

I love happy accidents! There have been times when a recipe or idea goes horribly wrong, and that’s always a disappointment. The wasted time, wasted ingredients, the lingering craving for how the recipe was supposed to turn out. But sometimes, there is the occasion when it goes wrong in all the right ways. The recipe for this blueberry cake chalks one up on the horribly wrong, but so so right category. The blueberries were supposed to be on top, and swirled in a cheese topping. Instead, the blueberry topping sunk to the bottom and the cheese topping was left on top, swirled into the cake batter. Instead of perfecting the recipe as I saw it in my head, I’ve decided to make it with blueberries on the bottom on purpose. Here is the “on purpose” version of the recipe.  – Katie Goodman, “GoodLife eats”

Blueberries on the Bottom Cake

Lemon Cake:

• 2 c flour
• 1 c sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 3/4 c lemon juice
• 1/4 c butter, melted
• 1 tsp vanilla
• 1 Tbs lemon zest

Blueberry Layer:

• 1 1/2 c blueberries
• 1/3 c sugar
• 1 Tbs lemon juice

Cream Cheese Layer:

• 8 oz. cream cheese, softened
• 1/3 c sugar
• 1 egg
• 1 tsp vanilla
• 1/2 c blueberries

Preheat oven to 350 degrees F.

In small heavy saucepan, combine blueberries, the sugar and lemon juice. Bring to boil over high heat, stirring until sugar melts. Reduce heat to medium; simmer 10 minutes or until thickened and reduced. Let cool. Pour into a greased 9 inch springform pan.

In a large bowl, combine the flour through baking soda. Beat the egg, lemon juice, butter and vanilla until mixed; sir into dry ingredients until well combined. Fold in the lemon zest. Pour on top of the blueberries in the springform pan.

Beat the cream cheese and sugar in a small bowl until smooth. Stir in the egg and vanilla, mix well. Spread over batter and swirl with a knife. Sprinkle remaining 1/2 c blueberries on top.

Place pan on a baking sheet. Bake at 350 degrees F for 45-55 minutes or until golden brown and set. Cool on a wire rack for 15 minutes before removing from pan.

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