Description
A tender and moist cake bursting with wild blueberries and sweet cream cheese filling, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar (divided)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter (melted)
- 1 Large Egg
- 1 cup Whole Milk
- 2 tsp Pure Vanilla Extract (divided)
- 1.5 to 2 cups Nova Scotia Wild Blueberries (fresh or frozen)
- 8 oz Cream Cheese (softened)
- 1 Large Egg Yolk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- In a large bowl, whisk together melted butter, egg, milk, and 1 tsp vanilla until combined.
- Pour wet ingredients into dry ingredients. Mix gently until just combined.
- Fold in the blueberries, coating frozen berries lightly in flour if using.
- In a clean bowl, beat cream cheese until smooth. Add remaining sugar, egg yolk, and 1 tsp vanilla until smooth.
- Dollop cream cheese mixture over the blueberry batter and swirl gently.
- Bake for 40-50 minutes until golden brown. Use a skewer to check for doneness.
- Cool in the pan for at least 30 minutes before slicing.
Notes
Let the cake cool completely for the best slice. Avoid overmixing to maintain tenderness.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg