Cream Cheese-Filled Blueberry Cake
A tender, lightly sweet cake dotted with cream cheese dollops and fresh blueberries; baked in a springform or standard round pan and dusted with confectioners' sugar if desired.
Servings: 8 servings
Ingredients
Ingredients
- 1.25 cupsself-rising flour
- 1 cuplight brown sugar packed
- 3 large eggs
- 3/4 cupunsalted butter very soft
- 2 tablespoonsmilk or cream
- 1 teaspoonvanilla extract
- 6 ouncescream cheese very soft (brick-style)
- 3 tablespoonsgranulated sugar
- 1 to 1.50 cupsblueberries*
- Confectioners' sugar optional for dusting
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round springform pan with cooking spray, line the bottom with a circle of parchment paper, and spray the parchment. (A 9-inch round non-springform pan may be used instead; place it on a baking sheet to catch any overflow.)
- In a large mixing bowl, whisk together 1.25 cups self-rising flour and 1 cup packed light brown sugar until evenly combined.
- Add 3 large eggs, 3/4 cup very soft unsalted butter, 2 tablespoons milk or cream, and 1 teaspoon vanilla extract to the dry mixture. Stir with a wooden spoon or beat with a handheld mixer until the batter is smooth and uniform. Do not overmix.
- Pour the batter into the prepared pan and spread it into an even layer with a spatula. Set the pan aside.
- In a separate bowl, beat 6 ounces very soft cream cheese with 3 tablespoons granulated sugar until smooth and lump-free. A wooden spoon works if the cream cheese is very soft; a handheld mixer will make it faster.
- Using a spoon, evenly dollop the cream cheese mixture over the surface of the batter in several small blobs. They will spread and sink slightly as the cake bakes.
- Scatter 1 to 1 1/2 cups blueberries evenly over the batter and cream cheese blobs.
- Place the cake pan on a baking sheet and put it in the preheated oven. Bake for about 70 minutes, beginning to check for doneness at 50–55 minutes.
- To test for doneness, insert a toothpick or skewer into the center of the cake avoiding visible cream cheese or blueberry spots. The toothpick should come out clean or with only a few dry crumbs. If it has wet batter on it, continue baking and recheck every 5–10 minutes.
- When done, remove the cake from the oven and let it cool in the pan on a wire rack for about 30 minutes.
- If desired, dust the cooled cake with confectioners' sugar before serving.
- Store leftover cake airtight in the refrigerator for up to 1 week. It can be kept at room temperature, covered, for up to 3 days if you prefer.
Equipment
- 8-inch round springform pan (or 9-inch round pan)
- Parchment Paper
- Cooking Spray
- Mixing Bowl
- Wooden Spoon
- handheld mixer (optional)
- Spatula
- Baking Sheet
- Wire Rack
- Toothpick or skewer
Notes
Notes
*I used fresh blueberries because they are in season and abundant. However, you could probably make this 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.
The variance in the measures is that if your berries are bigger, you'll likely want to use 1.50 cups and if they're small ones, probably 1 cup is fine, but use your judgment. Mine were bigger.
**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!
*I used fresh blueberries because they are in season and abundant. However, you could probably make this 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.
The variance in the measures is that if your berries are bigger, you'll likely want to use 1.50 cups and if they're small ones, probably 1 cup is fine, but use your judgment. Mine were bigger.
**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!