Cream Cheese-Filled Blueberry Cake

If you’re searching for a dessert that perfectly balances moist cake, tart blueberries, and a luscious cream cheese filling, look no further than this Cream Cheese-Filled Blueberry Cake. It’s a showstopper for brunch, an elegant treat for afternoon tea, or a comforting dessert any day of the week. With a golden crumb, pockets of juicy berries, and a creamy layer that adds richness and tang, this cake will quickly become a family favorite. Plus, it uses simple ingredients you likely already have in your pantry, making it an accessible yet impressive bake.

Why This Recipe Belongs in Your Rotation

This Cream Cheese-Filled Blueberry Cake is one of those recipes that hits all the right notes: it’s easy to make, visually stunning, and packed with flavor. The cream cheese filling adds a delightful surprise inside the cake, elevating it beyond a standard fruit cake. Blueberries provide bursts of natural sweetness and a pop of color, while the light brown sugar lends a subtle caramel undertone to the batter. Whether you’re an experienced baker or just starting out, this recipe is straightforward and forgiving. It also works beautifully year-round, especially when fresh blueberries are in season. After trying this, you might find yourself reaching for it as an alternative to traditional cheesecakes or fruit desserts—though if you love cheesecake, be sure to check out The Best New York Style Cheesecake for another creamy delight.

What We’re Using

• 1.25 cups self-rising flour – This keeps the cake light and fluffy with built-in leavening.
• 1 cup light brown sugar, packed – Adds a lovely depth and moisture to the cake crumb.
• 3 large eggs – Provide structure and richness.
• ½ cup unsalted butter, very soft – For tenderness and flavor; make sure it’s softened to room temperature.
• 2 tablespoons milk or cream – Adds moisture and helps create a tender crumb.
• 1 teaspoon vanilla extract – Enhances all the flavors with a sweet aroma.
• 6 ounces cream cheese, very soft (brick-style) – The star of the filling; smooth and tangy.
• 3 tablespoons granulated sugar – Sweetens the cream cheese filling perfectly.
• 1 to 1.5 cups blueberries – Fresh or frozen blueberries provide juicy bursts of flavor throughout the cake.
• Confectioners’ sugar, optional for dusting – Adds a pretty finishing touch before serving.

Hardware & Gadgets

• 9-inch round cake pan – Ideal size to bake this layered cake evenly.
• Mixing bowls – For combining batter and cream cheese filling separately.
• Electric mixer or stand mixer – Makes creaming butter and sugar effortless and smooth.
• Spatula – For folding in blueberries gently without breaking them.
• Measuring cups and spoons – Accuracy is key for baking success.
• Cooling rack – To cool the cake completely before slicing or dusting.

Step-by-Step: Cream Cheese-Filled Blueberry Cake

Step 1: Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan with butter or non-stick spray and lightly dust with flour. This prevents the cake from sticking and ensures a smooth release. Soften the butter and cream cheese to room temperature so they blend seamlessly.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Set aside. This filling will add a tangy, velvety surprise inside your cake.

Step 3: Mix the Cake Batter

In a large bowl, cream together the butter and light brown sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Next, alternate adding the self-rising flour and milk (or cream), starting and ending with the flour. Mix just until combined — overmixing can make the cake dense.

Step 4: Fold in Blueberries

Gently fold 1 cup of blueberries into the batter using a spatula, being careful not to break them up too much. This keeps the batter vibrant and prevents it from turning purple.

Step 5: Assemble the Cake

Pour half of the batter into the prepared cake pan and spread evenly. Dollop the cream cheese filling over the batter in spoonfuls, then carefully pour the remaining batter on top, spreading gently. Sprinkle the remaining ½ cup of blueberries over the top for a beautiful finish.

Step 6: Bake

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The cream cheese filling will create a deliciously moist layer inside the cake.

Step 7: Cool and Serve

Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top with confectioners’ sugar if desired. Slice and enjoy the sweet and creamy layers with every bite.

If you adore the combination of blueberries and cake, you might want to try the Blueberry Lemon Zucchini Bundt Cake next for a fresh twist.

Make It Diet-Friendly

• Swap light brown sugar for coconut sugar to reduce the glycemic index.
• Use a low-fat cream cheese for the filling to cut calories.
• Replace butter with a plant-based margarine or coconut oil for dairy-free options.
• Use almond milk or oat milk instead of cream or whole milk.
• Consider reducing sugar slightly if you prefer a less sweet cake.

Troubleshooting Tips

• Cake is too dense: Make sure to cream the butter and sugar well and avoid overmixing the flour once added.
• Blueberries sink to the bottom: Toss berries lightly in flour before folding them into the batter to help them stay suspended.
• Cream cheese filling oozes out: Ensure the cream cheese is well chilled before mixing and avoid overfilling the cake.
• Cake is dry: Check your oven temperature with an oven thermometer; overbaking dries the cake out.

How to Store & Reheat

Store any leftover Cream Cheese-Filled Blueberry Cake in an airtight container in the refrigerator for up to 4 days. The cream cheese filling means it’s best kept chilled to maintain freshness.

To reheat, warm individual slices in the microwave for 15 to 20 seconds. For a slightly crispier top, you can reheat in a 300°F (150°C) oven for about 10 minutes, loosely covered with foil to avoid drying out.

Questions People Ask

Can I use frozen blueberries for this cake?

Absolutely! Frozen blueberries work well, but be sure to thaw and drain them thoroughly or toss them in a bit of flour before folding into the batter to prevent excess moisture and sinking.

What if I don’t have self-rising flour?

You can make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt per cup of self-rising flour needed.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and keep it refrigerated. Just bring it to room temperature before serving for the best flavor and texture.

Is it possible to make this recipe vegan?

With some ingredient swaps, such as using flax eggs, vegan butter, and plant-based cream cheese, you can create a vegan version, though the texture and flavor may differ slightly.

Don’t Miss These

• The Best New York Style Cheesecake – A classic creamy dessert that pairs beautifully with fresh berries.
• Blueberry Lemon Zucchini Bundt Cake – Another fruity cake with a fresh twist that’s perfect for summer.

Wrap-Up

This Cream Cheese-Filled Blueberry Cake is an irresistible blend of moist cake, sweet berries, and tangy cream cheese that’s sure to impress your family and guests. Its simple ingredients and approachable method make it a fantastic choice for bakers of all levels. No matter the occasion, this cake brings a touch of homemade elegance and comfort to the table. Whether you serve it for breakfast, dessert, or a special celebration, the combination of flavors and textures will keep everyone coming back for more. Give it a try, and you might just find your new go-to cake recipe.

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