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A slice of Blueberry Cream Cheese Cake topped with fresh blueberries, whipped cream, and crumb topping on a white plate.
Maryam

Blueberry Cream Cheese Cake

A tender, buttery cake with pockets of juicy blueberries and a tangy cream cheese ribbon running through the center.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened, 1.5 sticks
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 1.5 cups fresh blueberries divided
For the Cream Cheese Filling
  • 8 oz cream cheese softened, 1 package
  • 0.25 cup granulated sugar
  • 1 large egg yolk

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9-inch springform pan and line the bottom with parchment paper. Toss 1 cup blueberries with 1 tablespoon flour in a small bowl and set aside. Reserve remaining 0.5 cup blueberries for the top.
  2. Beat cream cheese, 0.25 cup sugar, and egg yolk in a medium bowl until smooth and fluffy, about 2 minutes. Set aside.
  3. Whisk together 2 cups flour, baking powder, and salt in a medium bowl.
  4. Beat butter and 1 cup sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
  5. Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix just until combined. Fold in floured blueberries gently with a rubber spatula.
  6. Spread half the batter in the prepared pan. Dollop cream cheese mixture over batter, leaving a 0.5-inch border around the edge. Spread remaining batter over the filling, smoothing gently. Scatter reserved 0.5 cup blueberries on top, pressing slightly into the batter.
  7. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack for 15 minutes, then remove sides of pan and cool completely before slicing.

Notes

Tossing blueberries with flour keeps them from sinking to the bottom of the cake. For a lemon twist, add 1 teaspoon lemon zest to the batter. This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.