Print

Blueberry Cheesecake Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luscious blend of cheesecake and light fluffy cake, topped with juicy blueberries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1/2 cup oatmeal (optional, for crumb topping)
  • 1/4 cup melted butter (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure the cake doesn’t stick!
  2. Creaming together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the cream cheese until smooth. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream and vanilla extract for moisture and depth.
  5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Fold in the fresh blueberries gently.
  8. Pour the batter into your prepared cake pan and smooth out the top.
  9. Mix the brown sugar, oatmeal (if using), and melted butter for the crumb topping, then sprinkle over the batter.
  10. Bake for approximately 40-50 minutes, or until a toothpick comes out clean.
  11. Allow to cool before serving.

Notes

For best results, ensure cream cheese and butter are at room temperature. Toss blueberries in flour to prevent sinking.

Nutrition

Find it online: https://doughgirlbylea.com/blueberry-cheesecake-cake-recipe/

Scroll to Top