Cream Cheese Filled Blueberry Cake Recipes

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.

BLUEBERRY CREAM CHEESE CRUMB CAKE

Steps:

• 1. Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
• 2. Once creamed, add vanilla and egg. Set aside.
• 3. For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
• 4. In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
• 5. Add the flour mixture alternately with the sour cream into the wet batter until well blended.
• 6. Pour half the batter into a well-greased 9x13 pan.
• 7. Spread the cream cheese filling over the batter.
• 8. Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
• 9. For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
• 10. Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
• 11. Let cool, cut and enjoy!!

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

EASY BLUEBERRY CREAM CHEESECAKE

Steps:

• In large bowl, combine cream cheese, sugar, lemon and vanilla extracts. Mix well.
• In a medium bowl, whip cream until stiff peaks form.
• Fold 3/4 of the whipped cream into cream cheese mixture.
• Spread into crust.
• Dot with blueberry pie filling, and smooth with spatula to cover.
• Chill in refrigerator at least 2 hours.
• Garnish with remaining cream.

EASY BLUEBERRY-CREAM CHEESE CAKE

Steps:

• Preheat oven to 350.
• In a small bowl mix cream cheese 2 TBSP milk and 1/4 cup suagr until smooth. Set aside.
• In a large mixing bowl, beat eggs, sugar milk, oil, and vanilla until smooth.
• Mix in Bisuick mix then stir in blueberries.
• Pour half of cake batter into a 9 in loaf pan.
• Pour half cream cheese mixute straight down middle of pan (do not mix in YET).
• Pour rest of cake batter over top, then top with remaining cream cheese mixture.
• Take a knife and gently stir make swirl effect.
• Bake for 45 minute or until done.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.