Cream Cheese-Filled Blueberry Cake Recipe
I’ve made many quick breads stuffed with cream cheese including this Cream Cheese-Filled Banana Bread as well as Cream Cheese-Filled Pumpkin Bread. However this blueberry cake is the first fruity dessert I’ve stuffed with cream cheese and I don’t know what I was waiting for!
The texture of this blueberry beauty is that of a sponge cake. Light, airy, however it’s anything but dry thanks to plenty of butter in the batter. And, of course, juicy blueberries in every bite along with the slight tangy cream cheese filling.
The cake is sweet enough, but not overly so, making it a nice choice for breakfast or brunch. It’s sweetened with brown sugar rather than granulated, which tends to also keep desserts moister in general. It’s an easy, no mixer cake that you don’t even need to bother frosting which saves lots of time.
Ingredients in Blueberry Cream Cheese Cake
If you’re in need of an easy blueberry desserts with cream cheese, make this cake! You’ll need the following common ingredients:
Self-rising flour Light brown sugar Eggs Butter Milk Vanilla Cream cheese Granulated sugar Blueberries Confectioners’ sugar, optional for dusting
How to Make Blueberry Cream Cheese Cake
Making the blueberry cheesecake cake is easy and fairly quick. Follow these basic steps: Step 1: Begin by lining an 8-inch round springform pan with parchment paper and spraying it with cooking spray. You can use a 9-inch round cake pan, however the cake will not be as tall, and you may possible be able to shorten baking time by a bit. Step 2: To a large bowl, add the flour, brown sugar, and stir to combine. Step 3: Then add the eggs, butter, milk, vanilla, and mix everything together with a wooden spoon. You could theoretically use a hand mixer but if your butter is well-softened, it’s not necessary. Tip: It’s quite a thick batter which is necessary so that it can absorb the natural juices from the blueberries.
Step 4: Turn batter out into the cake pan, mix together the cream cheese with the sugar, and then dollop “blobs” of cream cheese evenly over the surface of the cake. It will sink as the cake bakes, not to worry. Step 5: Evenly sprinkle the blueberries, which will also sink somewhat, and bake the blueberry cake for a little over an hour. You’ll know the cake is done when it comes out clean with a toothpick.
What Kind of Blueberries Are Best?
I used fresh blueberries because they are in season and abundant. However, you could probably make this blueberry sponge cake with frozen blueberries. If you go that route, I recommend just adding them straight from the freezer and don’t allow them to thaw. Additionally, because they will release water and juice, you may want to up the amount of flour by 2 or 3 tablespoons to help absorb some of that. I haven’t tried this so can’t speak from personal experience.
Do I Have to Use Self-Rising Flour?
No, you don’t. I used it because I had it on hand and works well for this particular recipe. Although you can make a batch of homemade self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. You’d need to make a batch and a half to cover yourself for the blueberry cake recipe.
Can Other Fruits Be Substituted for Blueberries?
Yes absolutely! Feel free to use pitted fresh cherries, sliced strawberries, raspberries, blackberries, diced peaches, or your favorite summer fruit. Aim for about 1 to 1 1/2 cups total of fruit, loosely measured.
Do I Have To Use a Springform Pan?
I know oftentimes springform pans can be a bit of a pain because they can leak. The reason I used one for this cake is because they tend to have much taller sides than a standard 8-inch round cake pan. I haven’t tested the recipe in one and I don’t know if it would be quite big enough. Very likely a 9-inch round cake pan will have enough volume to hold all the batter without risk of overflow during baking. If you’re concerned about either your springform pan leaking or a regular cake pan overflowing, a trick is to put whatever cake pan you’re using on a baking sheet and then place the two in the oven.
Tips for Making Blueberry Cake with Cream Cheese Filling
Make sure you put this cake in the over as soon as you mix up the batter and don’t let it rest. You want it rising in the oven and not on your counter. This cake bakes at a 355F but if you don’t have that precise of control over your oven, 350F is fine. Insert a toothpick or skewer into the center of the cake, trying to avoid visible cream cheese or blueberry patches. The skewer must come out clean. If there is batter on the toothpick or skewer, leave it in the oven a bit longer.
Because we are dealing with fruit which has various levels of moisture, as well as humid summery climates, oven and ingredient variances and so forth, always watch your baked good and not the clock when determining doneness. Leave it in the oven for as long as you need to so it’s cooked though and don’t worry about what the clock says! Make sure to let the cake cool before serving, tempting as it is to dig right in. You can dust it with a bit of confectioners’ sugar if you’d like to serve it that way.
More Blueberry Desserts:
All of my blueberry recipes! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Crustless Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries!
Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Blueberry Banana Zucchini Bread— This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Blueberry Oatmeal Crumble Bars – Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!
Blueberry Crisp – Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite! (Never bother with blueberry pie again because this is so much better!)
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
