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Cream Cheese-Filled Blueberry Cake

This Cream Cheese-Filled Blueberry Cake is moist, bursting with blueberries, and has a luscious cream cheese surprise inside. Perfect for brunch or dessert!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Blueberry, Cake, Cream Cheese, Easy
Servings: 8 servings

Ingredients

  • 1.25 cups self-rising flour
  • 1 cup light brown sugar packed
  • 3 large eggs
  • 0.5 cup unsalted butter very soft
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese very soft (brick-style)
  • 3 tablespoons granulated sugar
  • 1 to 1.5 cups blueberries fresh or frozen
  • confectioners' sugar optional for dusting

Instructions

  • 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. Soften the butter and cream cheese to room temperature.
  • Beat the softened cream cheese and granulated sugar together until smooth and creamy. Set aside.
  • 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.
  • Alternate adding the self-rising flour and milk (or cream), starting and ending with the flour. Mix just until combined.
  • Gently fold 1 cup of blueberries into the batter using a spatula, being careful not to break them.
  • 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.
  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  • Allow the cake to cool completely in the pan on a wire rack. Dust the top with confectioners' sugar if desired. Slice and serve.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • For best results, toss blueberries in flour before folding into batter to prevent sinking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
  • Use softened butter and cream cheese to ensure smooth batter and filling.
  • You can substitute coconut sugar and low-fat cream cheese to make this cake more diet-friendly.
  • Reheat slices gently in the microwave or oven to enjoy warm cake without drying it out.