Berry Cream Cheese Cake Recipes

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THE BEST BLUEBERRY CHEESECAKE



The Best Blueberry Cheesecake image

AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.

Provided by Seasoned Cook

Categories     Cheesecake

Time 1h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream

Steps:

  • Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
  • Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
  • Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
  • Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
  • Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
  • Note: Refrigeration time is not included.

Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6

BERRY CHANTILLY CAKE



Berry Chantilly Cake image

Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.

Provided by Elizabeth Marek

Categories     Dessert

Time 45m

Number Of Ingredients 25

13 oz bleached cake flour
13 oz granulated sugar
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz butter (unsalted)
2 tsp vanilla extract
1 tsp almond extract
10 oz whole milk (room temperature)
3 oz vegetable oil
3 large eggs (room temperature)
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
16 oz mascarpone cheese (softened)
22 oz powdered sugar (sifted)
1 tsp almond extract
1 tsp vanilla extract
8 oz heavy whipping cream
2 tsp instant pudding mix
2 cups fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
1 tsp lemon zest
2 tsp lemon juice

Steps:

  • Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  • Place 4oz of the milk and oil in a separate bowl or cup and set aside
  • Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
  • Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
  • Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  • Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise.
  • Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl.
  • I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
  • Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.
  • Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
  • Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.
  • Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
  • Add in the powdered sugar and continue creaming until combined
  • Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix.
  • Fold your cream cheese mixture and whipped cream together to make your frosting.
  • Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer.
  • Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries.
  • Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice.
  • Cool berry filling before using.

Nutrition Facts : Calories 544 kcal, Carbohydrate 60 g, Protein 3 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 94 mg, Sodium 197 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving

BERRY BLISS CHEESECAKE



Berry Bliss Cheesecake image

Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 6

1 ¼ cups HONEY MAID Graham Crumbs
¼ cup butter, melted
2 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
¾ cup sugar
4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
2 cups thawed COOL WHIP Light Whipped Topping

Steps:

  • Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
  • Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
  • Refrigerate 6 hours. Serve topped with remaining berries.

Nutrition Facts : Calories 189 calories, Carbohydrate 21.8 g, Cholesterol 22.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 208.3 mg, Sugar 13.7 g

CREAM CHEESE AND BERRY CAKES



Cream Cheese and Berry Cakes image

We combined a berry-studded pound cake with a cream cheese filling to create these mini loafs that are perfect for gifting.

Provided by Cindy Rahe

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon Gold Medal™ all-purpose flour
1 cup mixed berries, washed, dried
6 oz cream cheese (from 8-oz package), softened
1/4 cup granulated sugar
1 egg
1 tablespoon Gold Medal™ all-purpose flour
Powdered sugar

Steps:

  • Heat oven to 325°F. Spray 9-loaf-cup baking pan with cooking spray; sprinkle lightly with flour.
  • In medium bowl, sift together 1 cup flour, the salt and baking powder. Set aside.
  • In large bowl, beat butter with electric mixer on medium speed about 1 minute or until creamy. Add half of the 1 cup granulated sugar in 2 stages, beating on medium speed about 2 minutes after each addition until butter and sugar are pale and fluffy. Add 2 eggs and 1 egg yolk, one at a time, beating well and scraping side of bowl after each addition. Beat in vanilla just until combined. Using rubber spatula, fold flour mixture into butter mixture until combined.
  • In medium bowl, toss 1 tablespoon flour with berries. Fold flour-coated berries into batter. Let berries stand while making cream cheese mixture.
  • In clean large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth and creamy. Add 1/4 cup granulated sugar; beat until well combined. Beat in 1 egg, scraping side of bowl. Beat in 1 tablespoon flour.
  • Divide Pound Cake batter evenly among loaf cups. Divide Cream Cheese Mixture evenly over batter in cups. Using butter knife or off-set spatula, gently make a few strokes through batter for a subtle swirl; smooth tops.
  • Bake in center of oven 25 to 30 minutes or until cakes are golden brown around edges and toothpick inserted in center of cakes comes out clean. Cool cakes in pan on cooling rack 10 minutes. Turn cakes out of pan onto cooling rack. Cool completely, about 30 minutes. Sprinkle with powdered sugar. Cakes can be stored in airtight container in refrigerator for 3 to 4 days.

Nutrition Facts : ServingSize 1 Serving

BLUEBERRY CREAM CHEESE POUND CAKE I



Blueberry Cream Cheese Pound Cake I image

This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.

Provided by prissycat

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h35m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
¼ cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups blueberries

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 30.5 g, Cholesterol 50.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 267 mg, Sugar 18.4 g

NO-BAKE BLUEBERRY CHEESECAKE



No-Bake Blueberry Cheesecake image

This no-bake cheesecake is made with one brick of cream cheese and sweetened condensed milk. Easy and delicious, it's the perfect refreshing dessert for summer parties and pot-lucks.

Provided by Jackie Currie

Categories     Dessert

Time 3h25m

Number Of Ingredients 7

1½ cups graham cracker crumbs
½ cup melted butter
8 oz. brick of cream cheese
14 oz. can of sweetened condensed milk ((300 mls))
½ cup lemon juice
1 tsp vanilla extract
21 oz. can of blueberry pie filling ((540 mls))

Steps:

  • Stir graham cracker crumbs and melted butter together until well combined.
  • Press into an ungreased 8x8 or 9x9 pan.
  • Place in fridge to chill for 15 minutes.
  • With electric beaters, beat cream cheese until light and fluffy.
  • Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
  • Beat in lemon juice and vanilla. Mixture will thicken.
  • Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
  • Spoon the blueberry pie filling evenly over the cheesecake.
  • Run a knife around the edge of the pan to loosen before serving.

Nutrition Facts : Calories 442 kcal, Carbohydrate 67 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 423 mg, Fiber 2 g, Sugar 54 g, ServingSize 9 slices

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 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 COFFEE CAKE



Blueberry Cream Cheese Coffee Cake image

Blueberry Cream Cheese Coffee Cake will be your new favorite coffee cake recipe! Soft and moist cake topped with cream cheese, fresh blueberries and buttery, crunchy streusel topping is perfect way to start a day!

Provided by Vera Z.

Categories     breakfast/dessert

Time 1h

Yield 12

Number Of Ingredients 17

¼ cup sugar
8 oz. cream cheese-softened
1 egg white
½ teaspoon vanilla
1 ¼ cup blueberries
1 and ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5.5 Tablespoons unsalted butter- softened
½ cup sugar
1 egg + 1 egg yolk
¾ cup sour cream
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cut in chunks

Steps:

  • Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
  • To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
  • Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
  • Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.

TRIPLE BERRY CREAM CHEESE COFFEE CAKE



Triple Berry Cream Cheese Coffee Cake image

Provided by Adapted from

Time 1h15m

Number Of Ingredients 20

8 ounces (1 package) cream cheese, room temperature
1/2 cup granulated sugar
1 egg
2/3 cup fresh blackberries
2/3 cup fresh blueberries
2/3 cup fresh raspberries
2 cups all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
3/4 cup sour cream or plain Greek yogurt
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, melted

Steps:

  • Heat oven to 350F. Spray bottom and sides of an 8-inch springform pan.
  • Make the filling: In a large bowl using an electric hand mixer, beat cream cheese and sugar on medium-high speed until smooth and creamy. Beat in egg until well combined. Set aside.
  • Make the cake: In a separate large bowl, whisk flour, salt, baking powder and baking soda until well combined. In another large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugars on medium- high speed 2-3 minutes until light and fluffy. Stir in egg, then stir in sour cream and vanilla. Stir flour mixture gradually into butter mixture until batter is just combined.
  • Spread two-thirds of batter into bottom of prepared pan. Pour and spread cream cheese filling over top. Sprinkle with berries. Top with dollops of remaining one-third batter; spread gently with a spatula as best as you can without crushing the berries (it's OK if the batter doesn't completely cover the berries and cream cheese).
  • Make the streusel topping: In a small bowl, stir flour, brown sugar, cinnamon and butter until well combined and mixture looks like wet sand. Sprinkle evenly over top of cake.
  • Bake 1 hour to 1 hour 10 minutes until top of cake is a deep golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a cooling rack. Run a paring knife around edge of cake before gently loosening from pan.
  • Store tightly covered in refrigerator for up to 3 days.

BEST BLUEBERRY CAKE {EVER}



Best Blueberry Cake {EVER} image

This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too!

Provided by Erren Hart

Categories     Dessert

Time 50m

Number Of Ingredients 15

1 cup sugar
½ cup butter (softened)
¼ cup cream cheese
2 eggs
½ cup sour cream
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon salt
1¾ cups all-purpose flour
2 cups blueberries (washed and dried)
¼ cup butter (melted)
½ cup cream cheese (softened)
¾ cup confectioners sugar (sifted)
1 tsp vanilla extract
3-5 tablespoons milk

Steps:

  • Preheat the oven to 350f/175c Grease a 9-inch spring-form pan and set aside.
  • In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted (don't worry if some of the butter melts).
  • Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
  • Fold in the blueberries (reserving some of them for after the batter is added to the pan).
  • Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
  • Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy. If the cake starts to brown too much cover in foil and return to the oven.
  • Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
  • In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
  • Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
  • Once the cake has cooled, drizzle with the icing and serve.

Nutrition Facts : Calories 492 kcal, Carbohydrate 61 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 223 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

MIXED BERRY CREAM CHEESE CAKE



Mixed Berry Cream Cheese Cake image

Provided by Monique Laloli

Categories     Dessert

Time 1h20m

Number Of Ingredients 15

¾ cup, plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 tablespoons (70g) unsalted butter (room temperature)
⅔ cup granulated sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
1 8 oz (225g) cream cheese (full-fat, room temperature)
zest of one lemon
1 teaspoon vanilla extract
½ cup, plus 1 tablespoon granulated sugar
2 large eggs (room temperature)
2 teaspoons cornstarch
2½ cups frozen mixed berries

Steps:

  • Preheat oven to 350°F (177°C). Spray a 9-inch springform pan with cooking spray and set aside.

BLUEBERRY CREAM CHEESE COFFEE CAKE



Blueberry Cream Cheese Coffee Cake image

Blueberry Cream Cheese Coffee Cake with a tender center and creamy filling topped with a crunchy, buttery oat topping.

Provided by Sabrina Snyder

Categories     Dessert

Time 1h20m

Number Of Ingredients 22

Crumb Topping:
½ cup butter (, melted)
1½ cups oatmeal cereal
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup sugar
2 large eggs
2 teaspoon vanilla
1 cup sour cream
1 1/2 cups all-purpose flour
1/2 cup oatmeal cereal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Cream Cheese filling:
1 (8oz) package cream cheese
1/4 cup sugar
1 large egg
1 1/2 cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees and grease your a 9" springform pan.
  • To make the crumb topping, add the 1/2 cup melted butter, oat cereal, 3/4 cup brown sugar and vanilla to a large bowl and combine until crumbly.
  • To make the cake, in a stand mixer add the 1/4 cup butter, oil, sugar, eggs, vanilla and sour cream. Turn on the stand mixer on low, then move to medium speed until fully combined.
  • Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
  • To make the cream cheese filling, whisk the cream cheese, 1/4 cup sugar and 1 egg until smooth in a medium bowl.
  • To assemble the cake, add half the cake batter to the bottom of the pan.
  • Add the cream cheese filling leaving a 1" border around the edge and top with 1 cup blueberries.
  • Add the rest of the cake batter, top with remaining 1/2 cup blueberries and finally add the crumble over the top of the cake.
  • Bake for 60-75 minutes, or until center is set and doesn't move or jiggle when you move the pan.
  • If there is even a slight jiggle the middle will be raw, so don't worry about it overcooking.

Nutrition Facts : Calories 354 kcal, Carbohydrate 47 g, Protein 3 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 245 mg, Sugar 34 g, ServingSize 1 serving

VERY BERRY CHEESECAKE



Very Berry Cheesecake image

A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.

Provided by JJOHN32

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Kirschwasser

Time 1h30m

Yield 10

Number Of Ingredients 12

40 vanilla wafers, crushed
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup cottage cheese, creamed
¼ cup cherry brandy
3 eggs
3 ½ cups fresh blackberries
1 tablespoon cherry brandy
1 tablespoon white sugar

Steps:

  • In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
  • In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
  • Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
  • Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
  • For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

Nutrition Facts : Calories 490.1 calories, Carbohydrate 41.4 g, Cholesterol 126.8 mg, Fat 30 g, Fiber 3 g, Protein 10 g, SaturatedFat 16.5 g, Sodium 367.9 mg, Sugar 18.9 g

BERRY-ORANGE COFFEE CAKES



Berry-Orange Coffee Cakes image

These mini coffee cakes make a delicious breakfast, brunch, or anytime treat, and are especially nice to serve during the holidays.

Provided by BHG Test Kitchen

Time 50m

Number Of Ingredients 21

2 cup all-purpose flour
1.5 teaspoon ground cinnamon
0.5 teaspoon baking soda
0.5 teaspoon baking powder
0.333 cup butter, softened
0.25 teaspoon salt
0.5 cup packed brown sugar
0.5 cup granulated sugar
1 cup whole-milk ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
0.5 teaspoon vanilla
1.5 cup fresh cranberries, coarsely chopped
2 tablespoon finely chopped crystallized ginger
1 cup powdered sugar
1 tablespoon orange juice
0.5 teaspoon vanilla
2 tablespoon butter, melted
0.5 teaspoon finely shredded orange peel
0.5 cup walnuts, toasted and chopped

Steps:

  • Preheat oven to 350° F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
  • Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.
  • Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack.

Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Cholesterol 36 mg, Protein 5 g, SaturatedFat 5 g, Sodium 169 mg, Sugar 24 g, Fat 11 g, UnsaturatedFat 5 g

BLUEBERRY CREAM CHEESE CAKE SQUARES



Blueberry Cream Cheese Cake Squares image

Make these Blueberry Cream Cheese Cake Squares the next time you have fresh blueberries on hand. A light cake square filled with fresh blueberries and and a moist cream cheese layer. Perfect with a cup of coffee or tea!

Provided by Julia Pinney

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 1/2 Cups flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Cup butter
2 Eggs (large)
3/4 Cup sugar
1 Teaspoon vanilla
1 Cup cream cheese
1 Egg
1/4 Cup sugar
1 Teaspoon vanilla
1 Cup blueberries (plus 2 tablespoons extra blueberries)

Steps:

  • Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
  • Sift together the flour, baking powder and salt. Set aside.
  • In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
  • Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don't over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of fresh blueberries.
  • In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
  • Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 2 tablespoons of blueberries.
  • Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  • Remove from oven and place on a wire rack to cool completely.
  • Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.

Nutrition Facts : ServingSize 1 square, Calories 210 kcal, Carbohydrate 24 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 60 mg, Sodium 202 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 4 g

BLUEBERRY CREAM CHEESE DUMP CAKE



Blueberry Cream Cheese Dump Cake image

Blueberry Cream Cheese Dump Cake has got to be the easiest cake in the world to make. Fresh blueberries sit on the bottom with chunks of cream cheese scattered throughout. All this goodness is topped with a buttery cake layer.

Provided by Paula

Categories     Dessert

Time 55m

Number Of Ingredients 9

½ cup butter
1 large egg (lightly beaten)
1 cup milk (1%, 2% or whole may be used)
1 and ½ cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 cup sugar
4 cups blueberries
4 ounces cream cheese (cut into cubes)

Steps:

  • Preheat oven to 350 degrees F
  • Place butter in 9x13 inch cake pan and place in oven for butter to melt.
  • Mix together the egg, milk, flour, baking powder, salt, and sugar.
  • Removed pan with melted butter and gently pour batter over butter.
  • Evenly spread the blueberries over the batter. Do not stir.
  • Place cubes of cream cheese over berries so that each piece when sliced will have some cream cheese
  • Bake at 350 degrees F for 45 minutes or until top is golden brown.
  • Serve hot with vanilla ice cream or whipped cream if desired.

Nutrition Facts : Carbohydrate 45 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 60 mg, Sodium 254 mg, Fiber 2 g, Sugar 28 g, Calories 323 kcal, ServingSize 1 serving

FRESH BERRY CREAM CAKE



Fresh Berry Cream Cake image

This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.

Provided by Sally

Categories     Dessert

Time 5h30m

Number Of Ingredients 16

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 cup (240ml) whole milk, at room temperature*
2 cups (480ml) cold heavy cream or heavy whipping cream
1/3 cup (5 Tablespoons; 40g) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
2 cups fresh berries (any berry or mix of berries)
optional: dusting of confectioners' sugar and/or fresh florals

Steps:

  • Preheat the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, vanilla extract, and almond extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for decorating cakes. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Yields about 4 cups.
  • If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. (Discard thin layer or crumble over ice cream.) Place 1 cake layer on your cake stand or serving plate. Evenly spread 1 heaping cup of whipped cream on top. I always use an icing spatula to spread. Arrange a single layer of mixed berries on top. Top with 2nd cake layer. Spread another 1 heaping cup of whipped cream on top, then a single layer of berries. Top with 3rd cake layer. Spread remaining whipped cream on top and garnish with fresh berries. Add a dusting of confectioners' sugar on the berries, if desired, and/or garnish with fresh florals.
  • Chill the assembled cake, uncovered, for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator (what I always store my cakes in!). *Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, I recommend using your sharpest knife and cutting slowly.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

CHOCOLATE CAKE WITH MIXED BERRY AND CREAM CHEESE FILLING



Chocolate Cake with Mixed Berry and Cream Cheese Filling image

5 Layer Chocolate Cake with Mixed Berry and Cream Cheese Filling perfect for a special occasion or just because! Let's eat cake!

Provided by Joanna Cismaru

Categories     Dessert

Time 4h

Number Of Ingredients 24

2 cups all-purpose flour
2 cups sugar (granulated)
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup hot coffee
1 1/2 pounds mixed berries (frozen)
1/3 cup sugar (granulated)
3 tablespoon cornstarch
1 teaspoon lemon juice
2 tablespoon butter (melted, for pans)
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup powdered sugar
3/4 cup cream cheese
1/2 cup heavy cream
8 ounce chocolate chips (semisweet)
1/2 teaspoon instant coffee granules
3/4 cup fresh strawberries (sliced (optional))

Steps:

  • Preheat oven to 350 F degrees.
  • You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter, butter each pan well.
  • In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 2 prepared pans, equally.
  • Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
  • Add the mixed berries to a medium size sauce pan. To it add the sugar, cornstarch and lemon juice. The mixed berries that were in the bag I used, were raspberries, strawberries and blueberries. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it's done.
  • In a small sauce pan add the heavy cream, chocolate chips and instant coffee together and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely, refrigerate if needed.
  • To make the cream cheese and whipped cream topping, you'll need heavy cream, confectioner's sugar, vanilla extract and cream cheese. Start by placing the heavy cream in the bowl of your mixer and mix until the cream has thickened and it forms soft peaks. Add the remaining ingredients and mix until the cream cheese is fully incorporated in the whipped cream. The cream cheese should be at room temperature so that it mixes easier. The mixture should be thick enough so that it's spreadable.
  • To assemble the cake, cut each cake into 3 pieces or 2 pieces, first cutting off the top part of the cake, so that the cake is even on the top. On a plate, add the first cake piece, then add a layer of fruit filling, another cake piece, cream cheese filling, cake piece, fruit filling, cake piece, cream cheese filling, cake.
  • Refrigerate the cake for a couple hours so that it sets. After a couple hours cut out the uneven parts from sides of the cake with a sharp knife. Using a cake spatula, spread the ganache evenly over the top and side of the cake. Top with sliced strawberries.

Nutrition Facts : Calories 649 kcal, Carbohydrate 92 g, Protein 7 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 80 mg, Sodium 521 mg, Fiber 4 g, Sugar 67 g, ServingSize 1 serving

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.

Provided by Nagi

Categories     Cakes     Dessert

Time 5h

Number Of Ingredients 16

200g/7 oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares ((Note 1))
120g / 8 tbsp unsalted butter (, melted)
1 lb / 500g cream cheese (, well softened (Note 2))
2 tbsp flour (, plain/ all purpose flour)
1 tsp vanilla extract
1/2 cup sour cream ((full fat, sub yogurt))
1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon ((can skip))
3 eggs (, at room temperature)
250g / 8oz blueberries ((Note 3))
375g / 13 oz blueberries ((Note 3))
2 tbsp lemon juice ((or water))
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornflour/cornstarch
2 tbsp water

Steps:

  • Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
  • Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
  • Line sides: Butter and line the side of the pan.
  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
  • Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
  • Add flour, beat for 5 seconds on speed 4 until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
  • Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
  • Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
  • Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
  • Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
  • Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
  • Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
  • Mix cornflour and water, then stir in - it wil thicken quickly.
  • Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
  • Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
  • Slice and serve!

Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

BERRY CREAM CHEESE CAKE



Berry Cream Cheese Cake image

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

Provided by Yossy Arefi

Categories     Fall     Cranberry     Cake     Dessert     snack     Cream Cheese     Quick & Easy

Number Of Ingredients 12

¾ cup (150g) dark brown sugar
2 large eggs
¾ cup (165g) sour cream
½ cup (113g) unsalted butter, melted
1 teaspoon vanilla extract
¾ teaspoon kosher salt
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup (70g) cream cheese, cold
1 cup (160g) mixed fresh berries
1 tablespoon turbinado sugar

Steps:

  • Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
  • In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
  • Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
  • Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
  • Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
  • Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
  • Flavor Variations
  • Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
  • Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
  • Use Another Pan
  • Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
  • Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

CREAM CHEESE-FILLED BLUEBERRY CAKE



Cream Cheese-Filled Blueberry Cake image

Cream Cheese-Filled Blueberry Cake - A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that's sure to be a family FAVORITE!!

Provided by Averie Sunshine

Categories     Dessert

Time 1h55m

Number Of Ingredients 10

1.25 cups self-rising flour
1 cup light brown sugar, packed
3 large eggs
3/4 cup unsalted butter, very soft
2 tablespoons milk or cream
1 teaspoon vanilla extract
6 ounces cream cheese, very soft (brick-style)
3 tablespoons granulated sugar
1 to 1.50 cups blueberries*
Confectioners' sugar, optional for dusting

Steps:

  • Preheat oven to 355F (if you don't have that fine of control over your oven 350F is fine), spray an 8-inch round springform cake pan with cooking spray, line with a circle of parchment paper, and spray again. I think a 9-inch round cake pan (non-springform) may be used without risking overflow although I haven't tried ; set aside.
  • To a large mixing bowl, add the flour, brown sugar, and whisk to combine.
  • Add the eggs, butter, milk or cream, vanilla, and mix with a wooden spoon until smooth and combined. You can use a handheld electric mixer to beat the batter together, but if your butter is soft enough, it's not necessary.
  • Turn batter out into prepared cake pan; set aside.
  • Quickly stir together the cream cheese and granulated sugar with the same wooden spoon is fine (or handheld electric mixer) and evenly dollop "blobs" of the mixture over the surface of the batter, noting it will sink as the cake bakes.
  • Evenly sprinkle the blueberries, noting they will sink as well during baking.
  • Place the cake pan on top of a baking sheet (nice insurance against possible leaking pan or overflowing in a regular pan) and bake the cake for about 70 minutes, starting to check at about 50-55 minutes. To test for doneness, insert a toothpick or skewer into the center of the cake, trying to avoid visible cream cheese or blueberry patches. The skewer must come out clean. If there is batter on the toothpick or skewer, leave it in the oven a bit longer and bake until done.**
  • Allow the cake to cool, in the pan, on a wire rack, for about 30 minutes before optionally dusting with confectioners' sugar and serving.
  • Cake will keep airtight in the fridge for up to 1 week. I am comfortable storing baked goods with cream cheese baked into them airtight at room temp for about 3 days, however if you're not, store in the fridge.

Nutrition Facts : Calories 491 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 317 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CREAM CHEESE BERRY CAKE



Cream Cheese Berry Cake image

The Cream Cheese Berry Cake recipe out of our category Berry Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 2h35m

Yield 10

Number Of Ingredients 11

0.5 cup butter (at room temperature)
0.75 cup white Granulated sugar
1 egg
1.25 cups all-purpose flour
1 tsp cream of tartar
0.5 tsp baking soda
0.25 tsp salt
1 cup cream cheese (softened)
0.5 cup white Granulated sugar
2 tsps pure vanilla extract
fresh, seasonal Fruit (blueberries; strawberries, raspberries)

Steps:

  • Preheat oven to 350º F / 180º C.
  • In a large bowl, cream together butter and sugar until smooth and creamy. Add the egg and mix until incorporated. In a separate bowl, combine the flour, cream of tartar, baking soda and salt; sift into the creamed mixture and mix until just blended. Press dough into an ungreased baking sheet.
  • Bake in oven for 8 to 10 minutes, or until lightly browned. Cool.
  • For Cream Cheese Filling:
  • In a large bowl, beat cream cheese with sugar and vanilla until light and creamy. Spread on cooled crust.
  • To Assemble:
  • Arrange fresh rinsed seasonal fruit on top of filling, and chill.

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