Blueberry Cream Cheese Cake — A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese filling and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that’s sure to be a family FAVORITE!!
Cream Cheese-Filled Blueberry Cake Recipe
I’ve made many quick breads stuffed with cream cheese including this Cream Cheese-Filled Banana Bread as well as Cream Cheese-Filled Pumpkin Bread.
However this blueberry cake is the first fruity dessert I’ve stuffed with cream cheese and I don’t know what I was waiting for!
The texture of this blueberry beauty is that of a sponge cake. Light, airy, however it’s anything but dry thanks to plenty of butter in the batter.
And, of course, juicy blueberries in every bite along with the slight tangy cream cheese filling.
The cake is sweet enough, but not overly so, making it a nice choice for breakfast or brunch. It’s sweetened with brown sugar rather than granulated, which tends to also keep desserts moister in general.
It’s an easy, no mixer cake that you don’t even need to bother frosting which saves lots of time.
Ingredients in Blueberry Cream Cheese Cake
If you’re in need of an easy blueberry desserts with cream cheese, make this cake!
You’ll need the following common ingredients:
- Self-rising flour
- Light brown sugar
- Eggs
- Butter
- Milk
- Vanilla
- Cream cheese
- Granulated sugar
- Blueberries
- Confectioners’ sugar, optional for dusting
How to Make Blueberry Cream Cheese Cake
Making the blueberry cheesecake cake is easy and fairly quick. Follow these basic steps:
Step 1: Begin by lining an 8-inch round springform pan with parchment paper and spraying it with cooking spray. You can use a 9-inch round cake pan, however the cake will not be as tall, and you may possible be able to shorten baking time by a bit.
Step 2: To a large bowl, add the flour, brown sugar, and stir to combine.
Step 3: Then add the eggs, butter, milk, vanilla, and mix everything together with a wooden spoon. You could theoretically use a hand mixer but if your butter is well-softened, it’s not necessary.
Tip: It’s quite a thick batter which is necessary so that it can absorb the natural juices from the blueberries.
Step 4: Turn batter out into the cake pan, mix together the cream cheese with the sugar, and then dollop “blobs” of cream cheese evenly over the surface of the cake. It will sink as the cake bakes, not to worry.
Step 5: Evenly sprinkle the blueberries, which will also sink somewhat, and bake the blueberry cake for a little over an hour. You’ll know the cake is done when it comes out clean with a toothpick.
What Kind of Blueberries Are Best?
I used fresh blueberries because they are in season and abundant.
However, you could probably make this blueberry sponge 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.
Do I Have to Use Self-Rising Flour?
No, you don’t. I used it because I had it on hand and works well for this particular recipe.
Although you can make a batch of homemade self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
You’d need to make a batch and a half to cover yourself for the blueberry cake recipe.
Can Other Fruits Be Substituted for Blueberries?
Yes absolutely! Feel free to use pitted fresh cherries, sliced strawberries, raspberries, blackberries, diced peaches, or your favorite summer fruit.
Aim for about 1 to 1 1/2 cups total of fruit, loosely measured.
Do I Have To Use a Springform Pan?
I know oftentimes springform pans can be a bit of a pain because they can leak.
The reason I used one for this cake is because they tend to have much taller sides than a standard 8-inch round cake pan. I haven’t tested the recipe in one and I don’t know if it would be quite big enough.
Very likely a 9-inch round cake pan will have enough volume to hold all the batter without risk of overflow during baking.
If you’re concerned about either your springform pan leaking or a regular cake pan overflowing, a trick is to put whatever cake pan you’re using on a baking sheet and then place the two in the oven.
Tips for Making Blueberry Cake with Cream Cheese Filling
Make sure you put this cake in the over as soon as you mix up the batter and don’t let it rest. You want it rising in the oven and not on your counter.
This cake bakes at a 355F but if you don’t have that precise of control over your oven, 350F is fine.
Insert a toothpick or skewer into the center of the cake, trying to avoid visible cream cheese or blueberry patches.
The skewer must come out clean. If there is batter on the toothpick or skewer, leave it in the oven a bit longer.
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!
Make sure to let the cake cool before serving, tempting as it is to dig right in.
You can dust it with a bit of confectioners’ sugar if you’d like to serve it that way.
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Cream Cheese-Filled Blueberry Cake
Ingredients
- 1.25 cups self-rising flour
- 1 cup light brown sugar, packed
- 3 large eggs
- ¾ 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 1.50 cups blueberries*
- Confectioners' sugar, optional for dusting
Instructions
- Preheat oven to 355F (if you don't have that fine of control over your oven 350F is fine), spray an 8-inch round springform cake pan with cooking spray, line with a circle of parchment paper, and spray again. I think a 9-inch round cake pan (non-springform) may be used without risking overflow although I haven't tried ; set aside.
- To a large mixing bowl, add the flour, brown sugar, and whisk to combine.
- Add the eggs, butter, milk or cream, vanilla, and mix with a wooden spoon until smooth and combined. You can use a handheld electric mixer to beat the batter together, but if your butter is soft enough, it's not necessary.
- Turn batter out into prepared cake pan; set aside.
- Quickly stir together the cream cheese and granulated sugar with the same wooden spoon is fine (or handheld electric mixer) and evenly dollop "blobs" of the mixture over the surface of the batter, noting it will sink as the cake bakes.
- Evenly sprinkle the blueberries, noting they will sink as well during baking.
- Place the cake pan on top of a baking sheet (nice insurance against possible leaking pan or overflowing in a regular pan) and bake the cake for about 70 minutes, starting to check at about 50-55 minutes. To test for doneness, insert a toothpick or skewer into the center of the cake, trying to avoid visible cream cheese or blueberry patches. The skewer must come out clean. If there is batter on the toothpick or skewer, leave it in the oven a bit longer and bake until done.**
- Allow the cake to cool, in the pan, on a wire rack, for about 30 minutes before optionally dusting with confectioners' sugar and serving.
- Cake will keep airtight in the fridge for up to 1 week. I am comfortable storing baked goods with cream cheese baked into them airtight at room temp for about 3 days, however if you're not, store in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Blueberry Desserts:
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Averie, This turned out so good! I used fresh blueberries too, about 1 1/2 cups. Moist, and flavorable. I did subtract 1 tbsp of sugar, and I was glad that I did. Seemed just right. Thank you for another great recipe.
Averie, This turned out so good! I used fresh blueberries too, about 1 1/2 cups. Moist, and flavorable. I did subtract 1 tbsp of sugar, and I was glad that I did. Seemed just right. Thank you for another great recipe.
I am glad to hear this turned out so well for you!
great
I noted in on place you have the oven temp at 325° and in the recipe at 355°. I assume 325° is correct
Step 1 of the directions states “Preheat oven to 355F (if you don’t have that fine of control over your oven 350F is fine)…”
Do what I indicate there.
Looks very tasty. In the Tips for making this you say it cooks at 325. Later you sat 355. Just making sure which temp.
Sorry, typo on my part, 355F is correct, which is what the recipe card indicated and I fixed the blog post.