Blueberry Cream Cheese Cake

Photo: Veggie and the Beast Feast.

With 8 ounces of cream cheese in the cake and more for the frosting, this is a cream-cheese-cake-lover’s dream.

There are a few of things I particularly like about this recipe (besides the cream cheese extravaganza of course). The cake is perfectly light yet moist thanks to the combination of cream cheese, butter and buttermilk. That’s a whole lot of dairy goodness.

And if the cake alone wasn’t enough to tempt you, the cream cheese frosting is flavored with browned butter to give a it a caramel richness that is spoon-licking good. I have a theory that everything is better with browned butter, and this frosting certainly proves my point.

Finally, there are the blueberries – fresh and sweet, and oh-so pretty as decoration. While fresh berries are delightful, you could used frozen berries in the cake if you need to.

This recipe is shared by the always lovely Katie at Veggie and the Beast Feast.

Looking for more blueberry cakes? Look no further than The Answer is Cake’s blueberry cake recipe collection.

Blueberry Cream Cheese Cake Recipe

 

Ingredients

For the Blueberry Cream Cheese Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Unsalted butter, softened
• Cream cheese, softened
• Granulated sugar
• Light brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Blueberries, tossed in cornstarch
• Extra blueberries for garnish

For the Brown Butter Cream Cheese Frosting:

• Cream cheese, softened
• Butter
• Powdered sugar
• Vanilla extract
• Heavy whipping cream

Instructions

1. For the full recipe please visit: Blueberry Cream Cheese Cake.

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