Blueberry and Cream Cheese Cake

Indulging in a slice of Blueberry and Cream Cheese Cake is like taking a bite of heaven. This delightful dessert perfectly balances the tartness of blueberries with the richness of cream cheese, all nestled within a moist and fluffy cake. Whether you’re craving a sweet treat for a special occasion or simply want to satisfy your dessert cravings, this recipe is sure to become a favorite in your repertoire.

A close-up image of a moist cake topped with fresh blueberries and a creamy layer of cream cheese filling, ready to be enjoyed.

Ingredients Required

Cake Batter Ingredients:

  • Flour
  • Sugar
  • Eggs
  • Butter
  • Baking powder
  • Vanilla extract
  • Milk

Cream Cheese Filling Ingredients:

  • Cream cheese
  • Sugar
  • Eggs
  • Vanilla extract

Topping Ingredients:

  • Fresh blueberries
  • Sugar
  • Lemon zest

Preparation Steps

1. Preparing the Cake Batter:

Start by preheating your oven and greasing a cake pan. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients alternately with the milk until well combined.

2. Making the Cream Cheese Filling:

In another bowl, beat together the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.

3. Assembling and Baking the Cake:

Pour half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter, spreading it evenly. Top with the remaining batter and gently swirl the layers together with a knife. Sprinkle fresh blueberries on top and bake until golden brown and set.

Tips for Success

  • Ensure all ingredients are at room temperature for best results.
  • Don’t overmix the batter to avoid a dense cake texture.
  • Allow the cake to cool completely before slicing to allow the flavors to meld together.

Variations and Substitutions

  • Swap out blueberries for raspberries or strawberries for a different flavor profile.
  • Experiment with different toppings such as streusel or glazes.

Health Benefits of Blueberries

Blueberries are not only delicious but also packed with antioxidants and nutrients. They are known to improve brain function, promote heart health, and boost immunity.

Serving Suggestions

Serve slices of Blueberry and Cream Cheese Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

History and Origins of Blueberry and Cream Cheese Cake

The exact origins of Blueberry and Cream Cheese Cake are unclear, but it has become a beloved dessert in many households and bakeries around the world. The combination of sweet blueberries and creamy cheese dates back centuries, with variations found in various culinary traditions.


Blueberry and Cream Cheese Cake is a timeless dessert that combines the best of both worlds – fruity sweetness and creamy richness. With its simple yet irresistible flavor profile, it’s no wonder this cake remains a favorite among dessert lovers everywhere.

Frequently Asked Questions (FAQs)

  1. Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding them to the cake batter.
  2. How long does Blueberry and Cream Cheese Cake last? When stored in an airtight container in the refrigerator, this cake will stay fresh for up to 3-4 days.
  3. Can I make this cake ahead of time? Yes, you can prepare the cake up to a day in advance and store it in the refrigerator. Allow it to come to room temperature before serving.
  4. Can I freeze Blueberry and Cream Cheese Cake? Yes, you can freeze this cake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
  5. Can I use low-fat cream cheese for the filling? While you can use low-fat cream cheese, keep in mind that it may alter the texture and richness of the filling slightly.

Blueberry and Cream Cheese Cake

Indulge in a delicious blend of sweet blueberries and creamy cheese with our Blueberry and Cream Cheese Cake recipe
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 peoples
Calories: 350kcal


For the Sponge Cake:

  • 5 egg yolks
  • A dash of salt
  • 60 grams of granulated sugar
  • 40 grams of unsweetened cocoa powder
  • 45 grams of water
  • 80 grams of all-purpose flour
  • 1 tablespoon of cornstarch
  • 1 teaspoon of baking powder
  • 5 egg whites
  • An additional 60 grams of granulated sugar

For the Blueberry Cream Cheese Filling:

  • 18 grams of gelatin powder
  • 120 grams of cold water for gelatin
  • 600 grams of cream cheese softened
  • 240 grams of powdered sugar
  • 500 grams of fresh blueberries
  • 60 grams of granulated sugar
  • 2 tablespoons of fresh lemon juice
  • 500 grams of heavy cream 33% fat content
  • An additional 3 grams of gelatin
  • 20 grams of cold water for the additional gelatin


For the Sponge Cake:

  • Prepare: Preheat your oven to 180℃ (356℉). Line the baking dish with parchment paper.
  • Yolk Mixture: Beat the egg yolks with a dash of salt and 60 grams of sugar until light and fluffy. Incorporate the cocoa and water smoothly, followed by sifting in the flour, cornstarch, and baking powder.
  • Egg Whites: In a separate bowl, whisk the egg whites to soft peaks, gradually adding 60 grams of sugar until stiff peaks form.
  • Combine: Gently fold the egg whites into the yolk mixture to maintain airiness.
  • Bake: Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes. Let cool before assembling.

For the Blueberry Cream Cheese Filling:

  • Gelatin Prep: Sprinkle the gelatin over the cold water in two separate bowls (18g for the cheese mixture, 3g for the cream) and let it bloom for about 5 minutes.
  • Cheese Mixture: Whip the cream cheese and powdered sugar until smooth. Gently warm the first gelatin mixture until dissolved and mix into the cheese along with the lemon juice.
  • Blueberry Blend: In a saucepan, combine blueberries, 60 grams of sugar, and cook until the berries begin to burst. Allow to cool slightly, then blend into the cheese mixture.
  • Whipped Cream: Whip the heavy cream to soft peaks. Warm the additional gelatin mixture and incorporate into the whipped cream.
  • Fold: Gently fold the whipped cream into the blueberry cheese mixture for a light, airy filling.


  • Spread the blueberry cream mixture over the cooled sponge cake base. Chill in the refrigerator for at least 3 hours to set.

To Serve:

  • Slice the cake into generous pieces and serve chilled. Each bite promises a harmonious blend of velvety cream cheese, bursting blueberries, and chocolatey sponge cake. Enjoy this divine creation that’s sure to bring a smile to anyone’s face. Bon appétit!


Calories: 350kcal

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