Blueberry Cheesecake Swirl Cake

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Blueberry Cheesecake Swirl Cake brings together the best of a fluffy cake and creamy cheesecake, swirled with a sweet blueberry sauce that adds the perfect fruity touch. The layers of smooth cheesecake and light cake create a delightful texture that melts in your mouth.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the Cheesecake Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Blueberry Sauce:

  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Directions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth and well combined.
  5. In a separate bowl, prepare the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  6. Pour half of the cake batter into the prepared pan, spreading it evenly. Then, drop spoonfuls of the cheesecake mixture over the cake batter. Using a knife or skewer, swirl the cheesecake mixture into the cake batter to create a marbled effect.
  7. In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the blueberries release their juices and the mixture thickens slightly, about 5-7 minutes. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes.
  8. Pour the blueberry sauce over the swirled batter and gently spread it with a spatula. Swirl again lightly with a knife if desired.
  9. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Once the cake has cooled, slice and serve. Enjoy the creamy, blueberry-filled deliciousness!

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Kcal: 350 kcal per slice
Servings: 10 servings

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