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Cream Cheese-Filled Blueberry Cake

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 Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
30 mins
Total Time
1 hr 55 mins
Servings: 8
Calories: 491 kcal
Course: Dessert
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. To a large mixing bowl, add the flour, brown sugar, and whisk to combine.
  3. 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.
  4. Turn batter out into prepared cake pan; set aside.
  5. 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.
  6. Evenly sprinkle the blueberries, noting they will sink as well during baking.
  7. 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.**
  8. Allow the cake to cool, in the pan, on a wire rack, for about 30 minutes before optionally dusting with confectioners' sugar and serving.
  9. 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!

Nutrition Information

Serving 1 Calories 491kcal (25%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 15g (75%) Polyunsaturated Fat 9g Cholesterol 134mg (45%) Sodium 317mg (13%) Fiber 1g (4%) Sugar 45g (90%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 491

% Daily Value*

Serving 1
Calories 491kcal 25%
Carbohydrates 61g 20%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 15g 75%
Polyunsaturated Fat 9g 53%
Cholesterol 134mg 45%
Sodium 317mg 13%
Fiber 1g 4%
Sugar 45g 90%

* Percent Daily Values are based on a 2,000 calorie diet.