Blueberry Cream Cake

Blueberry cream cake has a cakey “crust” and a filling that is like cheesecake only much lighter. The thing that sets it apart is the entire quart of blueberries that goes into making it.  A cake to steal your blueberry-loving heart.

Right now my blueberry-loving heart is sad.

Want to know why?

I planted a blueberry bush a few summers ago that has failed me. In the worst way. During the peak of blueberry season there isn’t so much as one teeny tiny blueberry to pluck from its branches.

Want to know why?

It needs a mate! (What?)

Is it part human or something? Gah.

Anywhoo. . . This cake is more cheesecake than layer cake. The bottom layer is a cross between a dense cake and a pie crust. It’s made from a buttery dough being pressed into the bottom of a springform pan then covered with blueberries and topped with the creamy filling. Then more blueberries. Love.

The lemon and vanilla infused filling has cream cheese, sour cream, just one egg and sugar. I love it because it’s not overly sweet or heavy like most traditional cheesecakes. The luscious blueberries take over every bite and like a lot of desserts this is even better the day after making it.

So, I went out and found my blueberry bush a mate. I’m not a matchmaker you know. I hope they like each other fall in love. My fingers, toes and knees are all crossed.

I’m hoping for bouncing baby blueberries next summer. Lots of them.

Blueberry Cream Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 10 servings

Blueberry Cream Cake

INGREDIENTS:

Crust:
1 + 1/2 cups (6 3/8 ounces)all-purpose flour
1/2 cup (3 1/2 ounces) sugar
1/2 cup unsalted butter
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
Filling:
1 quart (2 pints) fresh blueberries
8 ounces cream cheese, softened
1 cup sour cream
1 egg
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon lemon zest
2 teaspoons vanilla extract
fresh whipped cream, for serving (optional)

INSTRUCTIONS:

  1. Butter a 10-inch springform pan. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly.
  3. Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top.
  4. Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.

Notes:

Adapted from King Arthur Flour

http://www.cinnamonspiceandeverythingnice.com/blueberry-cream-cake/

Comments

  1. Danie says

    I made this for a family gathering. Most wonderful cake I have ever had. It is so light and delicious thanks for the recipe. I will be sure to share.

  2. Melissa says

    Didn’t read all the comments but you should get close to 6 bushes for the best results. And they will take a few years to come to maturity but just 1-2 isn’t gonna really give you blueberries to write home about.

  3. Aron says

    I was wondering if anyone has tried using blueberries that are frozen. We picked 27 lbs. of blueberries this summer and would love to use some of them to try this recipe.

  4. Joan says

    Can’t wait to try out this recipe especially since blueberry season is almost here in Michigan.
    Just wanted to give you a little hint. My mom has an amazing cheesecake recipe that NEVER has a cracked top. The secret: bake it in either a water bath i.e. wrap the spring form pan in foil then place it on a deep edge cookie sheet or pan. Place the foil wrapped pan on the sheet pan and put it in the oven first. THEN pour water in the sheet pan. You’ll have the best looking cake every time! Thanks for sharing your recipe!!

    • Reeni says

      Thanks for the tip Joan! I do know about the water bath trick I don’t know why I didn’t use it here. I guess I was thinking it wasn’t a traditional cheesecake so it would be ok.

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