Blueberry Cheesecake Cake
A delightful blend of creamy cheesecake and fresh blueberries, this Blueberry Cheesecake Cake offers a harmonious symphony of flavors and textures in every bite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup crumb topping (brown sugar, flour, and butter mixture)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Creaming the softened butter and sugar until light and fluffy.
- Add the eggs, cream cheese, sour cream, and vanilla extract. Beat until smooth.
- Whisk together flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan.
- Sprinkle the crumb topping over the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For a touch of elegance, serve with whipped cream and a sprinkle of powdered sugar. Pairs beautifully with vanilla ice cream or fresh berries.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg