Blueberry Cheesecake Cake
A decadent blend of flavors with layers of moist cake, creamy cheesecake, and juicy blueberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon lemon juice
- 1/2 cup crumb topping (made from flour, sugar, and butter)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Creaming together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- Mix together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, stirring until just combined.
- Fold in the fresh blueberries gently.
- Pour half of the batter into the prepared cake pan.
- Beat the cream cheese until smooth, add powdered sugar and lemon juice, and spread over the first layer of batter.
- Top with the remaining batter.
- Sprinkle the crumb topping over the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before serving to enjoy the layers of flavor.
Notes
For best results, use room temperature butter and cream cheese. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Find it online: https://doughgirlbylea.com/blueberry-cheesecake-cake/