Name: Blueberry Cream Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries (if frozen, do not thaw); 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/2 cup milk; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract

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Meet the showstopper for your next gathering: Blueberry Cream Cake. This dreamy dessert is rich with a soft, tender crumb, pockets of tart blueberries, and ribbons of velvety cream cheese throughout. Every bite hits that perfect balance of fruity, creamy, and cake-y, making it simply irresistible whether served for brunch, a relaxed coffee break, or a celebratory occasion. If you’re searching for a recipe that’s both comforting and just a touch elegant, this Blueberry Cream Cake is truly deserving of a spot in your personal collection.

Blueberry Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Blueberry Cream Cake is short and sweet, using mostly everyday staples. From the fresh pop of blueberries to the plush, tangy cream cheese filling, each component is essential for crafting that perfect layered bite. Here’s what makes this cake stand out.

Blueberries (2 cups): Fresh or frozen both work—no need to thaw frozen berries, and they provide juicy bursts in every slice.
All-purpose flour (2 cups): The backbone of the cake batter, creating tender structure without weighing things down.
Baking powder (2 teaspoons): Gives the cake its gentle lift, resulting in a soft and fluffy crumb.
Salt (1/2 teaspoon): Just enough to make all the flavors pop and keep the sweetness balanced.
Unsalted butter (1/2 cup, softened): Incorporates richness and adds a delicate melt-in-your-mouth texture.
Granulated sugar (1 cup for cake + 1/2 cup for cream): Sweetens both the batter and the cream layer for ultimate harmony.
Eggs (2 large for cake + 1 large for cream): Provide structure to both the cake and the luscious cream filling—be sure they’re at room temperature for easier mixing.
Vanilla extract (1 teaspoon for cake + 1 teaspoon for cream): Adds aromatic warmth to both layers—use pure vanilla for a true bakery finish.
Sour cream (1/2 cup): Contributes extra tenderness and subtle tang, making the cake ultra-moist.
Milk (1/2 cup): Helps smooth out the batter, creating a pourable consistency for even baking.
Cream cheese (8 ounces, softened): The star of the cream layer—make sure it’s softened for the smoothest texture.

How to Make Blueberry Cream Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking dish; this ensures that your Blueberry Cream Cake comes out easily and holds together when sliced. Taking a few minutes to prepare your pan pays off in cake that doesn’t stick.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking helps evenly distribute the leavening and salt so your cake bakes up perfectly each time, without pockets of baking powder or streaks of salt.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy—about 2 to 3 minutes. Don’t rush this step: patience here means a lighter, more tender cake. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.

Step 4: Combine Wet and Dry (Plus Sour Cream and Milk)

Next, mix the sour cream into the butter-sugar mixture until combined. Now, add the dry ingredients in three additions, alternating with the milk. Always begin and end with the flour mixture; this trick produces a smoother batter and keeps the cake ultra-tender.

Step 5: Layer the Cake and Blueberries

Spread half of the cake batter into your prepared baking dish, smoothing it into the corners. Sprinkle the blueberries evenly over this bottom layer; the berries will stay suspended thanks to the thick batter for a beautifully jeweled interior.

Step 6: Whip Up the Cream Cheese Layer

In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy—no lumps allowed. Pour or gently spread this luscious mixture right over the layer of blueberries, creating a gorgeous stripe of creaminess in every slice of Blueberry Cream Cake.

Step 7: Add the Final Cake Layer

Dollop the remaining cake batter on top of the cream cheese layer in small mounds, then gently spread it to cover the top as evenly as you can. Don’t worry if the cream layer peeks through in a few places; it’ll still bake up beautifully.

Step 8: Bake to Perfection

Transfer the baking dish to the oven and bake for 40 to 45 minutes. When a toothpick inserted into the center comes out clean or with just a few moist crumbs, the cake is done. Let it cool completely in the pan before slicing, so the cream cheese layer sets and you get neat, gorgeous pieces.

How to Serve Blueberry Cream Cake

Garnishes

Dress up your slices with a scatter of fresh blueberries or a dusting of powdered sugar just before serving. A dollop of whipped cream or a few mint leaves add an extra-special touch, making each plate look as inviting as it tastes.

Side Dishes

A scoop of vanilla ice cream is always a welcome partner for warm slices, especially if you prefer your Blueberry Cream Cake slightly chilled for contrast. Fresh fruit salad or a cup of good coffee also pair beautifully for a balanced dessert experience.

Creative Ways to Present

Turn your Blueberry Cream Cake into portable treats by cutting it into small squares for a dessert platter or layering slices in parfait glasses with extra whipped cream and berries for a twist on trifle. It’s even stunning as a birthday cake when topped with colorful candles and sparkles.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Cream Cake keeps wonderfully in the fridge. Simply cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container. It stays fresh and moist for up to five days, making it a perfect make-ahead treat.

Freezing

If you’d like to freeze your Blueberry Cream Cake, let it cool completely, then wrap slices tightly in plastic wrap and aluminum foil. Store in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge for best results—just note the texture may be softer after freezing.

Reheating

For that “just-baked” flavor, microwave individual slices for 15–20 seconds or pop the pan in a low oven (about 300°F) for several minutes until lightly warmed. Take care not to overheat, as the cream cheese layer should stay silky, not rubbery.

FAQs

Can I use frozen blueberries for Blueberry Cream Cake?

Absolutely! Use them straight from the freezer—there’s no need to thaw. This keeps the berries from bleeding color into the batter and makes this recipe perfect all year round.

How do I prevent the cream cheese layer from sinking?

The thick cake batter on the bottom creates a sturdy base, while gently spreading the cream layer avoids disturbing the blueberries. Don’t press down too hard and your cream cheese ribbon will stay perfectly in place.

Can I add lemon zest for extra flavor?

Definitely! A teaspoon of finely grated lemon zest added to the batter brings a bright, citrusy note that makes the blueberries pop even more. It’s a simple way to add a little extra sunshine to your cake.

What’s the best way to slice Blueberry Cream Cake cleanly?

Allow the cake to cool completely before slicing with a sharp knife wiped clean between cuts. This gives the cream layer time to firm up so you get neat, gorgeous pieces with clear layers.

Is this cake better chilled or at room temperature?

It’s fantastic both ways! Chilled slices are extra refreshing, especially in summer, while room temperature brings out more of the buttery cake flavor. Try both to see which you prefer.

Final Thoughts

If you’re craving something easy yet extraordinary, you can’t go wrong with Blueberry Cream Cake. It’s the kind of recipe that gets loved at every table, from family brunches to celebrations and everything in between. Go ahead—bake a batch and share the joy with someone you love!

Blueberry Cream Cake Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of blueberries and cream with this scrumptious Blueberry Cream Cake. A tender cake layer loaded with juicy blueberries is topped with a creamy cheesecake layer for the perfect balance of sweetness and tanginess. This dessert is a crowd-pleaser for any occasion.

Ingredients

Scale

Cake:

2 cups fresh or frozen blueberries (if frozen, do not thaw)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk

Cream Layer:

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F: Grease and flour a 9×13-inch baking dish.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract.
Add Sour Cream and Milk: Mix in sour cream until combined. Gradually add dry ingredients, alternating with milk, until batter is smooth.
Layer and Bake: Spread half of the batter, sprinkle blueberries, add cream cheese mixture, then top with remaining batter. Bake for 40–45 minutes.
Cool and Serve: Cool completely before slicing.