Blueberry Cream Cheese Cake
Indulge in the luscious flavors of this Blueberry Cream Cheese Cake, a show-stopping dessert that perfectly balances creamy decadence with bursts of fruity freshness. Featuring a rich, velvety batter made with real cream cheese and gently folded fresh blueberries, this moist and flavorful cake is baked to golden perfection in just under an hour. The recipe is easy to follow, making it ideal for both novice bakers and seasoned pros. Finished with a light dusting of powdered sugar, this elegant treat is perfect for brunch gatherings, family celebrations, or as a sweet ending to any meal. Whether served warm or chilled, this blueberry-packed delight will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 8 ounces Cream cheese (softened)
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 0.25 cups Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand or hand mixer, beat the softened butter and softened cream cheese together on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and continue to beat until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries using a spatula, taking care not to crush them.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully release the springform pan and transfer the cake to a cooling rack.
Once fully cooled, dust the top of the cake with powdered sugar for a simple yet elegant finish.
Slice and serve! Enjoy your decadent Blueberry Cream Cheese Cake.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 45.5 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
