Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla bean paste
- 2 tbsp lemon juice
- 1 cup fresh blueberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth and fluffy.
- Step 3: Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla bean paste and lemon juice until fully combined.
- Step 4: Gradually add the all-purpose flour to the mixture, stirring gently until just combined. Be careful not to overmix. Fold in the fresh blueberries gently.
- Step 5: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your Lemon Blueberry Cream Cheese Cake!
Notes
- For optimal freshness, store any leftover Lemon Blueberry Cream Cheese Cake in an airtight container in the refrigerator, where it can last for up to 5 days.
- If you prefer your cake warm, gently reheat individual slices in the microwave for about 10-15 seconds, just until warmed through without melting the cream cheese frosting.
- Serve your cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors and add a delightful creamy texture.
- For the best results, make sure your butter and cream cheese are at room temperature before mixing; this will help achieve a light and fluffy batter that incorporates air more effectively.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American