Blueberry Cheesecake Cake
A delightful fusion of cheesecake and cake, topped with fresh blueberries, perfect for spring gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup milk
Cheesecake Layer
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 large egg
Blueberries
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, beat together the cream cheese, sugar, and egg until smooth. Pour the mixture into the prepared pan, spreading it evenly.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold the blueberries into the batter. Be careful not to overmix.
- Pour the cake batter over the cheesecake layer in the pan. 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. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Slice and serve the cake once it has cooled. Enjoy it plain or with a dollop of whipped cream.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for smooth mixing. Avoid overmixing to keep the cake light. Let the cheesecake layer cool completely before adding the cake batter.
Ingredient Substitutions: Whole wheat flour can be used instead of all-purpose. Greek yogurt can replace cream cheese for a lighter version.
How to Serve: Serve with whipped cream or lemon glaze for added flavor.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the cheesecake layer a day in advance and refrigerate until ready to use.
Ingredient Substitutions: Whole wheat flour can be used instead of all-purpose. Greek yogurt can replace cream cheese for a lighter version.
How to Serve: Serve with whipped cream or lemon glaze for added flavor.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the cheesecake layer a day in advance and refrigerate until ready to use.