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
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.
Notes
- For extra flavor, add 1 teaspoon lemon zest to the cake batter.
- This cake is delicious served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
