Best Blueberry Cake {EVER}

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.

• 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.

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.