Blueberry Cream Cheese Cake
photo by jakira
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
-
Cake
- 118.29 ml unsalted butter
- 118.29 ml sugar
- 1 egg
- 4.92 ml vanilla
- 473.18 ml all-purpose flour
- 12.32 ml baking powder
- 1.23 ml salt
- 118.29 ml milk
-
Cream Cheese filling
- 226.79 g cream cheese, room temp
- 59.14 ml sugar
- 4.92 ml vanilla
- 1 egg
- 473.18 ml blueberries
-
Steusel
- 78.78 ml sugar
- 78.78 ml flour
- 2.46 ml cinnamon
- 44.37 ml unsalted butter
directions
- Preheat oven to 350 degrees F.
- Lightly grease 9" spring-form pan.
- For the cake: Cream together butter and sugar until creamy.
- Add egg and vanilla, to creamed mixture and beat until combined.
- Sift together flour, baking powder and salt. Add alternately with milk until combined.
- Scrape batter into pan and spread evenly.
- For cream cheese filling: Beat cream cheese until smooth.
- Gradually add sugar, scraping the sides of the bowl well.
- Add vanilla and blend.
- Add egg and mix well.
- Spoon cream cheese filling over cake batter.
- Top with blueberries.
- For the streusel: In small bowl blend sugar, flour and cinnamon.
- Cut in butter until crumbly.
- Sprinkle streusel on top of berries.
- Bake 50-60 minutes.
- Cool completely before slicing.
- Note: I usually bake for 52 minutes.
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RECIPE SUBMITTED BY
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