Blueberry Cream Cheese Cake
Ingredients
- 2 cups fresh blueberries
- 16 oz (450 g) cream cheese, softened
- 3 eggs
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp cornstarch
Instructions
1. Prepare the Pan
➡️ Preheat oven to 325°F (165°C).
➡️ Grease and line an 8-inch (20 cm) round cake pan.
2. Make the Batter
➡️ In a large bowl, beat together:
- Cream cheese
- Sugar
➡️ Mix until smooth and creamy.
➡️ Add eggs one at a time, mixing after each addition.
➡️ Stir in:
- Vanilla extract
- Sour cream
- Cornstarch
➡️ Mix until fully combined.
3. Add the Blueberries
➡️ Fold in 1½ cups of the blueberries.
➡️ Pour the batter into the prepared pan.
➡️ Scatter the remaining blueberries over the top.
4. Bake
➡️ Bake for 50–60 minutes until the center is just set.
➡️ The top should be lightly golden.
5. Cool
➡️ Allow the cake to cool completely.
➡️ Refrigerate for at least 3 hours before slicing.
6. Serve
➡️ Slice and serve chilled.
➡️ Garnish with extra blueberries if desired.
Q&A
Can I use frozen blueberries?
➡️ Yes, use them straight from the freezer without thawing.
Can I make it ahead of time?
➡️ Yes, it tastes even better after chilling overnight.
How do I store leftovers?
➡️ Keep refrigerated in an airtight container for up to 4 days.