Ingredients for Blueberry Cream Cheese Cake
- Unsalted Butter
- 2 ½ cups granulated sugar (1 ¾ cups for batter, ½ cup for blueberries, ¼ cup for cream cheese)
- Egg
- Vanilla
- All Purpose Flour
- 1 teaspoon baking powder
- Salt
- Milk
- 8 ounces cream cheese, softened
- 2 cups fresh blueberries
- 2 ½ cups all-purpose flour
- Cinnamon
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How to Make Blueberry Cream Cheese Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine 2 cups fresh blueberries and ½ cup granulated sugar. Gently toss to coat.
- In a separate bowl, beat together 8 ounces cream cheese, softened, and ¼ cup granulated sugar until smooth.
- Pour half of the batter into the prepared pan. Spread the cream cheese mixture evenly over the batter.
- Top with the blueberry mixture, then pour the remaining batter over the top. Swirl gently with a knife or toothpick.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
102g
Fat
65g
Carbs
16g
