This is the best blueberry cake EVER – it’s INCREDIBLE (if I do say so myself)! The secret ingredient in the recipe is cream cheese. It makes a moist, rich and amazing cake that you’ll be craving for days after it’s gone!
I’m not exaggerating when I say this is not only the best cake I have ever made, but the best cake I have ever tasted! I am truly proud of this creation!
I think the key to a good blueberry cake is to have a thick batter to help combat the sinking blueberries so instead of milk, I used cream cheese and sour cream. This gave me a nice thick batter that worked really well for keeping the blueberries from sinking to the bottom of the cake.
I also reserved a half cup of the blueberries which I added to the top of the cake after I filled the pan. This also helped a lot and gave a nice even look to the cake as well.
Since I used cream cheese in the batter, I decided on cream cheese icing as well. As you may have noticed, I am a huge fan of cream cheese icing and use it more than any other type of icing. I just love the cream rich taste that it ads. I’m not a big fan of overly sweet icing so I use the cream cheese to tone down the sweetness. This icing is so good, you can eat it with a spoon!
My chocoholic husband took one bite of this cake and said it was the best cake I ever made! Coming from a man that eats chocolate on a regular basis (and loves my chocolate cakes), I’ll take that as a really big thumbs up! We ate the whole cake in 3 days and we’re both wishing there was more to have for dessert tonight!
- 1 cup sugar
- ½ cup butter softened
- ¼ cup cream cheese
- 2 eggs
- 1/2 cup sour cream
- 2 cups of blueberries washed
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- For the icing:
- 2 tablespoons butter melted
- 1/2 cup cream cheese softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 - 5 tablespoons milk
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.
In a food processor, mix all of the ingredients (except the blueberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter.
Remove the blade from the food processor and fold in the blueberries (reserving 1/2 cup 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 Bake for 40-50 minutes, until a cake tester comes out clean, and the top is nicely browned.
Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
For the icing:
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 cakes has cooled, drizzle with the icing and serve.