Blueberry Cream Cheese Cake
This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!
8
People talking
INGREDIENTS
NutritionCake
- 1⁄2cup unsalted butter
- 1⁄2cup sugar
- 1
- 1teaspoon vanilla
- 2cups all-purpose flour
- 2 1⁄2teaspoons baking powder
- 1⁄4teaspoon salt
- 1⁄2cup milk
Cream Cheese filling
- 8
- 1⁄4cup sugar
- 1teaspoon vanilla
- 1
- 2cups blueberries
Steusel
- 1⁄3cup sugar
- 1⁄3cup flour
- 1⁄2teaspoon cinnamon
- 3tablespoons unsalted butter
Advertisement
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.
Advertisement