How To Make Blueberry Cream Cheese Cake
Indulge yourself with a sweet plate of cream cheese cake! Each bite comes with fresh blueberries and tasteful cream cheese for a more flavorful dessert.
Serves:
Ingredients
For Crumb Topping:
- ½cupbuttermelted
- 1½cupsoatmeal cereal
- ¾cupbrown sugarpacked
- 1tspvanilla
For Cake:
- ¼cupbuttermelted
- ¼cupcanola oil
- 1cupsugar
- 2large eggs
- 2tspvanilla
- 1cupsour cream
- 1½cupsall-purpose flour
- ½cupoatmeal cereal
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
For Cream Cheese Filling:
- 8ozcream cheese
- ¼cupsugar
- 1large egg
- 1½cupfresh blueberries
Instructions
-
Preheat the oven to 350 degrees F.
-
Grease a 9-inch springform pan.
Crumb Topping:
-
Add the melted butter, oat cereal, brown sugar and vanilla to a large bowl then combine until crumbly.
Cake:
-
In a stand mixer, add the ¼ cup butter, oil, sugar, eggs, vanilla and sour cream.
-
Turn on the stand mixer on low, then move to medium speed until fully combined.
-
Add in the flour, oat cereal, baking powder, baking soda and salt and turn on low until just combined.
Cream Cheese Filling:
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Whisk the cream cheese, sugar and egg until smooth in a medium bowl.
-
Add half the cake batter to the bottom of the pan.
-
Add the cream cheese filling, leaving a 1-inch border around the edge.
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Top with 1 cup of blueberries.
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Add the rest of the cake batter, then top with remaining ½ cup blueberries.
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Add the crumble over the top of the cake.
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Bake for 60 to 75 minutes, or until center is set and doesn’t move or jiggle when the pan is moved.
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Serve warm or chilled, and enjoy!
Nutrition
- Calories: 6922.01kcal
- Fat: 598.64g
- Saturated Fat: 255.69g
- Trans Fat: 15.75g
- Monounsaturated Fat: 236.67g
- Polyunsaturated Fat: 76.22g
- Carbohydrates: 414.59g
- Fiber: 6.97g
- Sugar: 365.90g
- Protein: 14.25g
- Cholesterol: 1053.36mg
- Sodium: 2714.26mg
- Calcium: 325.10mg
- Potassium: 531.10mg
- Iron: 3.69mg
- Vitamin A: 3228.64µg
- Vitamin C: 1.37mg
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