There’s something about a bakery-style blueberry cake that always feels comforting.
But this one goes a step further.
Soft, tender cake filled with juicy blueberries and pockets of creamy cream cheese that melt into every bite. Light, slightly sweet, and rich enough to feel like a treat without being too heavy.
What you’ll need
For the cake:
• 1½ cups all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 egg
• ¾ cup milk
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 cup fresh blueberries
For the cream cheese layer:
• 8 oz cream cheese (softened)
• ¼ cup sugar
• 1 tsp vanilla extract
How it comes together
In a bowl, mix the flour, sugar, baking powder, and baking soda.
Add the egg, milk, melted butter, and vanilla, then whisk until smooth.
Fold in the blueberries gently.
In another bowl, mix the cream cheese with sugar and vanilla until creamy.
Pour half of the batter into a lined pan.
Add spoonfuls of the cream cheese mixture, then cover with the remaining batter.
Bake at 350°F (175°C) for about 35–40 minutes until golden and set.
The best part
Slice into it while it’s slightly warm.
The blueberries burst into the soft cake, while the cream cheese creates smooth, rich pockets that melt into every bite.
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