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.