Ingredients for Easy Blueberry Cream Cheese Cake
- Bisquick Baking Mix
- 2 large eggs
- 1/4 cup granulated sugar (for cream cheese mixture) + 1 cup granulated sugar (for cake batter)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Frozen Blueberries
- 1/2 cup vegetable oil
- 4 ounces (113g) cream cheese, softened
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How to Make Easy Blueberry Cream Cheese Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a small bowl, beat together 4 ounces (113g) cream cheese, 2 tablespoons milk, and 1/4 cup granulated sugar until completely smooth and creamy.
- Set aside.
- In a large mixing bowl, beat 2 large eggs, 1 cup granulated sugar, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until light and fluffy.
- Gently fold in 1 box (15.25 ounces or 432g) of yellow cake mix. Then gently fold in 1 1/2 cups fresh or frozen blueberries.
- Pour half of the cake batter into the prepared loaf pan.
- Dollop half of the cream cheese mixture evenly over the batter in the pan.
- Pour the remaining cake batter over the cream cheese mixture.
- Dollop the remaining cream cheese mixture over the top.
- Using a knife or toothpick, gently swirl the cream cheese mixture into the cake batter to create a marble effect.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
95g
Fat
27g
Carbs
13g
