Cream Cheese-Filled Blueberry Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender blueberry sponge cake filled with tangy cream cheese and bursting with fresh berries. Sweet, moist, and perfect for spring and summer celebrations. An easy no-mixer recipe that's reliable every time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.25 cups self-rising flour
- 1 cup light brown sugar (packed)
- 3 large eggs
- 3/4 cup unsalted butter (very soft)
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 6 ounces cream cheese (very soft (brick-style))
- 3 tablespoons granulated sugar
- 1 to 1.50 cups blueberries*
- Confectioners' sugar (optional for dusting)
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 340mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.