Blueberry Cream Cheese Butter Cake
22At a party for Noodles who is my friend Esther’s youngest, I had a blueberry cake that was utterly moist and delightful. Shame on me for not realizing the key ingredient that made it so different until someone mentioned it out loud. It was cream cheese. It was not dense like a cheesecake and not dry or crumbly like a regular cake. It was just perfect.
You can imagine what googling "blueberry" and "cream cheese" would have resulted in. Yep, Blueberry Cheesecake! There were some recipes for blueberry cream cheese pound cake that called for yellow cake mix. I wanted to make it from scratch because I wanted a recipe that I could use over and over again by just changing the fruit to whatever was in season.
I use Philadelphia cream cheese. So I hopped on to their website and managed to find exactly what I was looking for after browsing through some great recipes (I am now very eager to try out some of their sweet and savoury recipes). This recipe uses both butter and cream cheese to create a cake that is a cross between a butter cake and a cheesecake. Can you say YUM? And it is definitely a keeper. I am trying this with cherries next.
recipe
BLUEBERRY CREAM CHEESE BUTTER CAKE
Preparation Time – 20 minutes | Baking Time – 1 hour 25 minutes | Makes – 1 large cake and 1 small loaf cake to serve a total of 12-15
Ingredients
1 1/2 cups caster sugar
1 teaspoon vanilla extract
150g blueberries, fresh or frozen
2 1/4 cups self-raising flour, sifted
250g butter, softened
250g tub PHILADELPHIA Cream Cheese
1/3 cup milk
3 eggs
Method
Preheat the oven to 160°C. Grease and line a square 20cm cake tin with baking paper. Also grease and line a small loaf pan with baking paper.
Beat butter, sugar and vanilla in an electric mixer until light and fluffy. Beat in eggs one at a time until fluffy. Add the cream cheese and milk. Beat until smooth.
Add the flour, beat briefly until mixed. Fold in the blueberries with a light hand. Spoon 3/4 of the cake batter into the square tin and 1/4 of the cake batter into the loaf pan.
Bake the square pan in the pre-heated oven for approximately 50 minutes until a skewer in the middle comes out clean. Bake the loaf pan for approximately 35 minutes.
Dust cooled cakes with icing sugar. (We devoured most of the square cake for dessert and put the loaf cake in the freezer as a treat for a lazy I-don’t-feel-like-baking day)
*Update*
I have baked this cake twice since. With blueberries again and then with cherries. Turns out perfect everytime, by just replacing the fruit for the exact quantity. A definite keeper!
awesome looking cheesecake! i should try that someday.
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Yum is the word for this cake!
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What a beautiful cake. It looks moist and tender. The berries give it great color.
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The layer of purple is so pretty. I often find the magical ingredient to moist cakes is often cream cheese or sour cream. Let’s pretend the common theme isn’t cream, it’s just magic. lol
Yum! I love moist cakes and blueberries, I’ll definitely give it a go!
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This looks amazing, and such a simple recipe!
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Yes, I agree that Esther’s cake is amazingly tasty. Thank you for writing up the recipe!
zomg a cream cheese butter cake sounds absolutely brilliant!
I wonder if you could put dark chocolate and mixed berries instead?
Cheesecake and buttercake combined – the best of both worlds! It sure does look absolutely soft and moist!
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I have some blueberries I need to use up and this is definitely what I am going to make with them. It looks so soft and delicious. Do you think it would be too much too add a glaze on top?
Jenn, you’ll love the cake. The recipe is quite sweet by itself, so a glaze might make it a tad too sweet. Having said that, if you have a real sweet tooth and are going to chill the cake, the glaze might be lovely to make it special. I’d eat the glazed version happily. In fact, now that you mention it, I might try a glaze next time I make this (I’ll also try reducing the amount of sugar used in the cake itself so the sweetness of the glaze is nicely balanced).
I have some frozen blueberries that I planned on using in a pound cake this weekend. Never mind – I will make this instead!
I love blueberries! This looks delicious.
I have just baked this Blueberry Cream Cheesecake last night, minus 2 tbsp of caster sugar (my preference to less sugar)and it is absolutely super!!!
Thank you so much for sharing
Janet
Thanks for a great recipe. I have just cooked it (with raspberries) and would love to send you a photo. Is it possible to have an email address please?
This looks delicious! A cake and a cheesecake in one…can you beat that, i think not! Chuck in some blueberries too and it sounds divinely yummy. I was expecting the recipe to be quite complex but its quite the opposite, i think even I could give this a go
thank you lots
[...] on the blog posts, including my own. The 1000th commenter was my friend Petra. 5. The Blueberry Cream Cheese Butter Cake has been the most popular recipe of all time on the blog with a whopping 9,068 views. It is [...]
looks and sound very similar to a blueberry buckle I do, and the funny thing I’m not a big fan of blueberries but when my friend made it for ‘high tea ‘ I couldn’t say no :~)
from the pictures mine has much more blueberries… and I added some lemon zest to the glaze to make it pop.. it too is now my favourite cake to make to share with a crowd..
Theresa’s Blueberry Buckle
This recipe was adapted from a book that came with our first food processor. If you like blueberries your will love this. It is simple and works well with fresh or frozen berries. (The corners taste the best!)
Cake:
2 Cups blueberries, fresh or frozen (thawed)
1 Teaspoon lemon juice
1/3 Cup milk
¼ Cup butter (soft)
¾ Cup sugar
Egg
Zest of 1 lemon
1 ½ Cups of all-purpose flour
1 Teaspoons baking powder
½ Teaspoon salt
Wash and drain blueberries. Set aside on paper towels to dry.
Preheat oven to 350°F.
Stir lemon juice into milk (this will make it curdle).
In a large mixing bowl combine butter, sugar, egg and lemon zest. Add in milk mixture.
Stir together flour, baking powder and salt. Slowly mix into batter.
Gently stir blueberries into batter.
Spread batter in greased 8 in square baking pan.
Bake for 40 – 45 minutes until golden
Glaze:
2 Tablespoons soft butter 6 pts
¼ Cup Sugar 4 pts
Tablespoon lemon juice 0 pts
10 pts
Cook butter, sugar and lemon juice over low heat until smooth (or microwave on medium for 30 – 60 seconds).
When cake is done, spread glaze over top. Return to oven. Broil until glaze bubbles. Watch to avoid over browning.
Make 16 (1 ½ inch) squares. Total 47 pts or 3 pts/serving
[...] (adapted from Cook Republic) [...]
Tried this cake with strawberries , it tasted so good !!! Definitely going to keep this a go to recipe for baking a cake, thank you…
The crumb on this cake looks amazing!!!