This Cream Cheese and Blueberry Cake is a delightful blend of flavors and textures that will elevate your afternoon coffee experience. The cream cheese adds an incredible moistness and richness to the cake, making it irresistibly soft and flavorful. Although traditionally made with blueberries, this version includes white chocolate chips as a delightful twist, making it a favorite among family and friends.
Why You’ll Love This
You’ll love this cake for its perfect balance of sweetness and tanginess, thanks to the combination of cream cheese and lemon zest. The blueberries (or white chocolate chips) add bursts of flavor in every bite. The cake’s texture is incredibly moist and tender, making it a treat that everyone will enjoy. It’s simple to make yet sophisticated enough to impress guests.
Perfect Occasion
This cake is perfect for an afternoon coffee break, a casual get-together with friends, or a family gathering. Its comforting flavors and moist texture make it a versatile treat that can be enjoyed at any time of the day. It’s also an excellent choice for brunch or as a dessert after a light meal.
Decoration Tips
For a beautiful presentation, sprinkle some powdered sugar over the top of the cake before serving. You can also garnish with fresh blueberries or a few white chocolate chips for an added touch of elegance. If you opt for almond slices, lightly dust them with water before baking to prevent them from burning and to add a nice crunch to the top.
Ingredients:
- 100 grams of butter
- 120 grams of cream cheese
- 150 grams of sugar
- 2 medium eggs
- Zest of 1 lemon
- 160 grams of all-purpose flour
- 8 grams of baking powder
- A pinch of salt
- 120 grams of fresh blueberries (or white chocolate chips)
Optional: Sliced almonds
Instructions:
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit), setting it to heat both top and bottom.
- In a large mixing bowl, beat the room temperature cream cheese, softened butter, and sugar until the mixture is smooth and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the lemon zest.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing with a spatula until you achieve a smooth, lump-free batter.
- Toss the blueberries in a bit of flour to prevent them from sinking to the bottom, then gently fold them into the batter. If using white chocolate chips, fold them in instead.
- Pour the batter into a greased 20×10 cm baking mold. Optionally, sprinkle the top with sliced almonds that have been lightly dusted with water.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the mold.
- Once cooled, serve the cake dusted with powdered sugar.
Enjoy!
