Easy Blueberry Dessert Recipes Recipes Recipe For Stuffed

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CREAM CHEESE-FILLED BLUEBERRY CAKE



Cream Cheese-Filled Blueberry Cake image

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!!

Provided by Averie Sunshine

Categories     Dessert

Time 1h55m

Number Of Ingredients 10

1.25 cups self-rising flour
1 cup light brown sugar, packed
3 large eggs
3/4 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

Steps:

  • 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.

Nutrition Facts : Calories 491 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 317 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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