Cream Cheese Filled Blueberry Cake Recipes

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!!

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.

BLUEBERRY CREAM CHEESE POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.