Blueberry Cream Cheese Cake (Print Version)
Layers of cream cheese, fresh blueberries, and a buttery streusel create a moist, flavorful morning treat.
# Ingredients:
Cream Cheese Layer
01 -
60 ml granulated sugar
02 -
226 g cream cheese, softened
03 -
1 egg white
04 -
2.5 ml pure vanilla extract
05 -
160 g fresh blueberries
Cake Base
06 -
190 g all-purpose flour
07 -
2.5 ml baking powder
08 -
2.5 ml baking soda
09 -
1.25 ml salt
10 -
78 g unsalted butter, softened
11 -
120 ml granulated sugar
12 -
1 whole egg
13 -
1 egg yolk
14 -
180 ml sour cream
15 -
5 ml pure vanilla extract
Streusel Topping
16 -
67 ml granulated sugar
17 -
60 g all-purpose flour
18 -
42 g unsalted butter, chilled and diced
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease a 23 cm springform pan and line the bottom with parchment paper. Set aside.
02 -
In a bowl, beat cream cheese, sugar, and vanilla extract on medium-low speed until smooth. Add egg white and beat on low until just combined. Set aside.
03 -
Sift flour, baking powder, baking soda, and salt into a bowl. In another bowl, cream butter and sugar on medium-low speed. Add whole egg, egg yolk, and vanilla extract, mixing thoroughly. Alternately add sifted dry ingredients and sour cream to wet mixture, blending evenly. Spread batter evenly in prepared pan. Sprinkle 80 g blueberries over batter.
04 -
Gently spread cream cheese mixture over blueberries. Evenly scatter remaining 80 g blueberries atop cream cheese layer.
05 -
Combine sugar, flour, and chilled diced butter in a bowl. Use a fork or pastry blender to mix until pea-sized crumbs form. Evenly sprinkle streusel over blueberry layer.
06 -
Place pan in preheated oven and bake for 40-45 minutes. Test doneness with a toothpick; it should come out clean. Cover with foil if top browns too quickly.
07 -
Remove from oven and cool on wire rack. Run a knife around pan edges before releasing springform to avoid breakage. Store in an airtight container in the refrigerator for optimal freshness.
# Notes:
01 -
If the top browns too rapidly, cover loosely with aluminum foil during baking to prevent overbrowning.