Cream Cheese-Filled Blueberry Cake - A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that's sure to be a family FAVORITE!!
Prep Time15 minutesmins
Cook Time1 hourhr10 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr55 minutesmins
Course: Dessert
Cuisine: Cake
Servings: 8
Calories: 491kcal
Author: Averie Sunshine
Ingredients
1.25cupsself-rising flour
1cuplight brown sugarpacked
3large eggs
¾cupunsalted buttervery soft
2tablespoonsmilk or cream
1teaspoonvanilla extract
6ouncescream cheesevery soft (brick-style)
3tablespoonsgranulated sugar
1 to 1.50cupsblueberries*
Confectioners' sugaroptional 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
*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!