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This is the best blueberry cake EVER – it is truly delectable. The secret ingredient in the recipe is cream cheese – it makes a moist, rich, and amazing cake you’ll be craving for days after it’s gone!
For a little something different, swap out the icing with Homemade Whipped Cream. It’s an indulgent twist the whole family will love.
Fresh Blueberry Cake with Cream Cheese Icing Perfection
What’s the one thing that sets this Blueberry cake apart from others? The rich taste of the cream cheese that’s mixed right into the batter. It’s the perfect pairing with fresh blueberries.
I’m not exaggerating when I say this is not only one of the best cakes I have ever made, but it’s one of the best cakes I have ever tasted! I am truly proud of this creation! Oh, and that Cream Cheese Icing! It’s so good you’ll want to eat it with a spoon!
Why This Recipe Works:
- The cream cheese baked into the cake adds moisture and flavor.
- The thick batter helps keep the blueberries from sinking to the bottom of the cake.
- The cream cheese icing is the perfect way to finish off this luscious cake.
A Blueberry Cake with No Sinking Berries
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.
I’ve had many people tell me the only thing that stops blueberries from sinking is to coat them in flour. I’ve been known to do that, but in this case, I think the thick batter made a big difference.
In researching the whole coating of blueberries in flour, I found this great article on Serious Eats that’s worth a read. Great tips to be found.
Making Blueberry Cake with Frozen Blueberries:
- To prevent your frozen blueberries from bleeding into the batter, don’t leave them out to defrost. Instead, rinse the frozen blueberries to defrost them.
- Rinse the blueberries in cold water several times until they are defrosted and the water is relatively clear when you drain them. As they defrost, the water may start dark blue but gradually lighten to a watery reddish blue.
- Dry the blueberries with paper towels by spreading them out evenly and pressing another layer on top. Press gently and leave until you need them.
- Before adding the defrosted blueberries to the batter, coat them with a tablespoon of flour (be sure to stir gently when folding them into the batter).
How to make Best Blueberry Cake {EVER}
Start by softening the butter and cream cheese together in the microwave until very soft but not completely melted.
Next, 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.
Add the batter evenly to the pan.
After filling the pan, I reserved some of the blueberries, which I added to the top of the cake. This also helped to give a nice, even look to the cake.
Bake for 50-60 minutes until a cake tester comes out clean and the top is nicely browned.
Since I used cream cheese in the batter, I also decided on cream cheese icing. I’m not a big fan of overly sweet icing, so I use cream cheese to tone down the sweetness. This icing is so good, you can eat it with a spoon!
To make the icing, start with melted butter and softened cream cheese.
Add powdered sugar, vanilla, and some milk (I used 3 tablespoons because I like my icing a little thick).
Blend until smooth.
Drizzle the icing over the cake and top with fresh blueberries.
My husband (who rarely strays from chocolate desserts) 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, I’ll take that as a really big thumbs up!
This cake lasted really well, for a good three days.
Erren’s Top Tips
- When baking with sour cream, it’s important to use full-fat sour cream, not low-fat or fat-free. Low-fat and fat-free sour cream liquefies when heated and turns watery.
- Be careful not to overmix the batter: Once the flour is added, try mixing with a wooden spoon instead of a mixer. Over-mixing will result in a tough, dense cake.
- You can substitute sour cream in this recipe with buttermilk. You can use store-bought buttermilk or make your own by mixing 1½ teaspoons of lemon juice with ½ cup of whole milk.
- For maximum flavor, let the mixture sit for 5 minutes before using it in a recipe.
- This cake batter will be very thick (if none of your butter melted during the softening); be very gentle when you fold the blueberries so they don’t get damaged.
- Testing to ensure the cake is fully cooked: The middle of the cake should spring back when you gently press your finger against it. I use this method of cake testing alongside inserting a cake tester for this cake.
- Use foil to avoid over-browning the cake. Starting at halfway through the baking time, check to see if the cake is getting too brown (you should never open the oven before halfway through the baking process). If so, cover with foil and return to the oven to finish baking.
- Don’t forget to leave some fresh blueberries to decorate the top!
- This cake can be frozen (without the icing) well-wrapped or in an airtight container for up to three months.
Other Great Blueberry Recipes
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Recipe
Best Blueberry Cake {EVER}
Ingredients
For the cake:
- 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)
For the icing:
- ¼ cup butter (melted)
- ½ cup cream cheese (softened)
- ¾ cup confectioners sugar (sifted)
- 1 tsp vanilla extract
- 3-5 tablespoons milk
Instructions
For the cake:
- 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.
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 cake has cooled, drizzle with the icing and serve.
Tips
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This post was originally published on July 18, 2014, but was republished with updated photos, a video, step by step instructions and tips in May of 2019.
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