Best 10 Blueberry Cream Cheese Cake Recipes

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Indulge in the delectable Blueberry Cream Cheese Cake, a classic dessert that combines the sweet and tangy flavors of blueberries with the creamy richness of cream cheese. This delightful cake is perfect for any occasion, whether it's a special celebration or a cozy family gathering. With its vibrant blueberry filling and smooth cream cheese frosting, this cake is sure to be a hit. The article provides two variations of the recipe, a traditional baked version and a no-bake version, ensuring that everyone can enjoy this timeless treat. Whether you prefer a classic baked cake or a quick and easy no-bake option, this article has you covered. Get ready to tantalize your taste buds with this irresistible Blueberry Cream Cheese Cake, a symphony of flavors that will leave you craving for more.

Here are our top 10 tried and tested recipes!

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

A sweet and simple cake that is perfect for any occasion.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 12

1 (18.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ cup white sugar
1 teaspoon cornstarch
⅓ cup water
2 cups fresh blueberries
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
  • Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
  • Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
  • Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 65.8 g, Cholesterol 50.9 mg, Fat 17.7 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 7.7 g, Sodium 271.4 mg, Sugar 52.8 g

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

Provided by snowangel

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces cream cheese, room temp
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups blueberries
1/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
3 tablespoons unsalted butter

Steps:

  • 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.

Nutrition Facts : Calories 421.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 97.5, Sodium 244.9, Carbohydrate 50.3, Fiber 1.6, Sugar 25.5, Protein 6.4

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING



Blueberry and Orange Layer Cake with Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Cream Cheese     Blueberry     Orange     Summer     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
1 cup whole milk
Filling
2 1/2-pint baskets blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 1/2-pint baskets blueberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
  • For filling:
  • Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
  • For frosting:
  • Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
  • Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)

BLUEBERRY CREAM CHEESE COFFEE CAKE



Blueberry Cream Cheese Coffee Cake image

A truly divine coffee cake recipe - dense, moist, just plain delicious. NOTE: 2 1/2 cups flour minus 2 cups for the coffee cake minus 1/4 cup for tossing with the blueberries leaves 1/4 cup for the topping. :)

Provided by Pinay0618

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups granulated sugar, divided
1/2 cup butter, plus
2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries (fresh or frozen)
8 ounces cream cheese, cubed
2 teaspoons fresh lemon rind, grated, divided

Steps:

  • Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
  • Combine 2 cups flour, baking powder and salt.
  • Add to creamed mixture alternately with milk and water.
  • Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
  • Pour into greased and floured 13 x 9 inch baking pan.
  • Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
  • Sprinkle over batter.
  • Bake in preheated 375 degree oven for 1 hour.

BLUEBERRY LIME CREAM CHEESE POUND CAKE



Blueberry Lime Cream Cheese Pound Cake image

..

Provided by Kathleen Riemer

Categories     Cakes

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz philadelphia cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries
philadelphia cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • 1. Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lime zest, mixing until combined. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it's completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract. Carefully frost on top of the cooled pound cake and store in fridge until ready to serve.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)



Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 11

3-1/3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 tsp grated lemon zest
4 large eggs
1 cup + 2 Tbsp buttermilk
2-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

BLUEBERRY-CREAM CHEESE COFFEE CAKE



Blueberry-Cream Cheese Coffee Cake image

Surprise! There's a hidden layer of cream cheese in this scrumptious coffee cake.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 9

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon lemon juice
1 package Betty Crocker™ wild blueberry muffin mix
1 cup water
3 tablespoons vegetable oil
1 egg
1 teaspoon grated lemon peel, if desired

Steps:

  • Heat oven to 425°F. Grease bottom and sides of square pan, 8x8x2 inches.
  • Beat cream cheese and sugar in medium bowl with electric mixer on medium speed; beat in 1 egg and lemon juice until smooth. Set aside.
  • Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, 1 egg and lemon peel in medium bowl just until blended. Gently stir blueberries into batter. Spread half of the batter in pan. Spread cream cheese mixture over batter. Spread remaining batter over cream cheese mixture.
  • Bake 35 to 40 minutes or until golden brown.

Nutrition Facts : Calories 335, Carbohydrate 43 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg

LEMON BLUEBERRY DELIGHT CREAM CHEESE CAKE



Lemon Blueberry Delight Cream Cheese Cake image

WOW your family and friends with this wonderful treat! This lemony dessert was a test inspired from BlackJack Bake House's Blog for "Lemony Cream Butter Cake". I wanted a lemon/blueberry dessert and I wanted to taste lemon! I wasn't sure this would work out but I added blueberries to the batter, added some whipped topping and...

Provided by Diane Atherton

Categories     Cakes

Time 55m

Number Of Ingredients 33

CREAM CHEESE FILLING:
1 (8-ounce) pkg cream cheese, room temperture
1 c confectioner's sugar
1 egg, room temperture
3 Tbsp unsalted butter, melted
1 Tbsp fresh lemon juice, (juice from 1/2 of a large lemon
1 tsp lemon extract
1/2 tsp vanilla
zest of 1/2 of a large lemon
CAKE BATTER
2/3 c all purpose flour
1/3 c sugar
2 tsp baking powder
1/2 tsp kosher salt
1/2 c unsalted butter, melted and slightly cooled
2 eggs, room temperture
2 Tbsp fresh lemon juice, (juice from 1 large lemon)
1/2 tsp vanilla
lemon zest, from 1 1/2 large lemons
1 c frozen blueberries, or fresh
confectioners' sugar (optional for dusting cake)
BLUEBERRY SAUCE
1 Tbsp cornstarch
1/4 c sugar
2 c frozen blueberries, or fresh
1 Tbsp fresh lemon juice (juice of 1/2 large lemon)
zest of 1 small lemon
1/2 tsp vanilla extract
pinch of salt
WHIPPED CREAM TOPPING
1 c very cold heavy whipping cream
1/4 c powdered sugar
1/2 tsp lemon extract

Steps:

  • 1. First; set out butter, cream cheese and eggs about an hour prior to baking and let them come to room temperture.
  • 2. Preheat oven to 325 degrees. Prepare 10-spring from pan with cooking spray. I used "Joy Baking Spray". Go ahead and zest and juice your lemons; set aside. 1 1/2 large lemons for cake batter and 1/2 lemon for filling. And, if you are making the blueberry sauce you will need to zest and juice 1/2 large lemon.
  • 3. CREAM CHEESE FILLING: In the bowl of stand mixer, beat cream cheese on medium-high speed until smooth about 5 minutes, scraping bowl as needed. Add confectioners' sugar and beat another 2 to 3 minutes. Add egg; beat until completely combined, about 1 minute. Add butter, lemon juice, lemon and vanilla extract and zest; beat 1 minute; set aside.
  • 4. CAKE BATTER: In a batter bowl (or large bowl) combine flour, sugar, baking powder and salt; whisk together. Whisk in melted butter, eggs, lemon juice and vanilla; don't over beat. Gently fold in blueberries.
  • 5. Pour batter into 10-inch prepared spring-form pan. Gently pour cream cheese filling into center of cake batter; spread gently to within 1/2 of sides of pan (the filling should cover all of the cake batter except for 1/2-inch of the outter edge of the cake batter, 1/2-inch of the batter should be visable).
  • 6. Bake at 350 degrees for 35 to 40 minutes or until until toothpick inserted near the edge of cake comes out clean. Remove from oven and cool on wire rack for 10 minutes. Carefully remove sides from spring-form pan and allow cake to cool for 1 hour.
  • 7. BLUEBERRY SAUCE: In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes. Cool and store in the refrigerator for up to a week.
  • 8. WHIPPED CREAM TOPPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
  • 9. When cake is completely cool; spinkle with powered sugar; slice and serve as is.
  • 10. Or, add whipped cream and blueberry sauce! Keep any remaining cake refrigerated. ENJOY!

BLUEBERRY CREAM CHEESE POUND CAKE



Blueberry Cream Cheese Pound Cake image

Make and share this Blueberry Cream Cheese Pound Cake recipe from Food.com.

Provided by Lucky Clover

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1/4 cup sugar
3 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups fresh blueberries

Steps:

  • Preheat oven to 325 degrees.
  • Flour a 10 inch bundt pan.
  • In a large mixing bowl, stir together cake mix and sugar.
  • Make a well in the center and pour in cream cheese, eggs, oil and vanilla.
  • Beat on low speed until well blended. Beat 4 minutes on medium speed.
  • Stir in blueberries and pour batter into pan.
  • Bake 40-45 minutes.

BLUEBERRY VELVET CAKE WITH CREAM CHEESE FROSTING RECIPE - (3.8/5)



Blueberry Velvet Cake with Cream Cheese Frosting Recipe - (3.8/5) image

Provided by á-20635

Number Of Ingredients 15

3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 tablespoon baking powder
1 stick unsalted butter, room temperature
1 3/4 cup granulated sugar
4 large eggs, room temperature if possible
2 teaspoons vanilla extract
1 cup milk, room temperature (feel free to use buttermilk)
1/2 teaspoon salt
1 1/2 pints blueberries
Blue Food Coloring (can add a drop of red or yellow to achieve the perfect shade of blue you want
1 stick unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioner's sugar
1 teaspoon vanilla

Steps:

  • 1.Preheat the oven to 350 degrees. 2.Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside. 3.In a bowl, combine flour, cocoa, baking powder and salt. 4.In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so. 5.Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes. 6.Add the eggs one at a time, being sure to fully incorporate each egg before adding the next. 7.Add the vanilla, and fully incorporate. 8.Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients. 9.Add the flour mixture in 3 parts, alternating with the addition of milk. So you'll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next. 10.Mix in the blueberries gently with a spatula. 11.Divide the batter between the 2 cake pans. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean. 12.Let the cake completely cool before frosting. 13.Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes. 14.Add the confectioner's sugar slowly and fully incorporate. 15.Add the vanilla and fully incorporate. 16.Cut the top of the cakes to level the tops. You want them to be as flat as possible. 17.Place a dab of frosting in the center of the cake stand. Invert one of the cake pans onto the cake stand. This will help prevent the cake from sliding when you frost it. 18.Use a little less than half of the frosting in between the layers. 19.Place the other cake on top. Frost the entire cake as you wish!!

Tips:

  • Use fresh blueberries: Fresh blueberries have a more intense flavor and a better texture than frozen blueberries. If you must use frozen blueberries, thaw them completely before using them.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake in a water bath: Baking the cake in a water bath helps to prevent it from drying out and cracking.
  • Let the cake cool completely before serving: This allows the flavors to meld and the cake to set properly.
  • Serve the cake with fresh fruit or whipped cream: This adds a delicious finishing touch to the cake.

Conclusion:

Blueberry cream cheese cake is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its creamy filling and sweet blueberry topping, this cake is sure to be a hit.

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