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BLUEBERRY CREAM CAKE

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • Crust:
  • 1 + ½ cups 6 ⅜ ouncesall-purpose flour
  • ½ cup 3 ½ ounces sugar
  • ½ cup unsalted butter
  • 1 + ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • Filling:
  • 1 quart 2 pints fresh blueberries
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 egg
  • ½ cup 3 ½ ounces granulated sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • fresh whipped cream for serving (optional)

Instructions
 

  • Butter a 10-inch springform pan. Preheat oven to 350 degrees F.
  • In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with ½ the blueberries, spreading them out evenly.
  • Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top.
  • Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.

Nutrition

Serving: 1grams
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