This dessert is the best of both worlds when it comes to cake.
Becky Low shares how to mix layers of cake and cheesecake.
Blueberry Cream Cheese Layer Cake
4 large eggs, room temperature
1 cup sugar
3 tablespoons flour
3 packages (8-ounce ea) cream cheese, room temperature
1 cup sour cream
1 tablespoon vanilla
Blueberry Cake Ingredients:
1 package (15-oz) white cake mix
3 large eggs
½ cup sour cream
1 cup milk
Blue food color, to preference
½ cup frozen blueberries
Cream Cheese Frosting:
3 cups whipping cream
2 packages (8-ounce ea) cream cheese, room temperature
1 ⅓ cups powdered sugar
1 teaspoon vanilla
Fresh blueberries, garnish
Fresh mint leaves, garnish
Preheat oven to 325 degrees. Line the inside of one 9-inch cake pan tightly with foil, pressing foil snugly into the bottom and up the sides of pan (foil will be used to remove cheesecake once cooled); set aside.
Beat 4 eggs; set aside.
Whisk together flour and sugar. Add softened cream cheese and beat on low speed until smooth and creamy (avoid high speed beating it will incorporate air, make the batter fluffy, and may contribute to cracks). Add sour cream, vanilla, and beaten eggs; mix until well combined. Pour batter into prepared pan.
Place batter filled pan inside a larger pan (roasting pan, larger cake pan, etc.) and fill the larger pan with warm water halfway up the sides of the cake filled pan. Bake 1 hour. Turn heat off and leave cake in the oven for 30 minutes, without opening the door. After 30 minutes prop oven door open and allow cake to cool 30 minutes longer. Remove cake from oven, cool in the pan on a wire rack for 2 hours. Cover and refrigerate 4-5 hours to overnight.
Preheat oven to 350 degrees. Spray two 9-inch cake pans with non-stick spray, dust with flour (tamp out excess flour); set aside.
Combine and beat on medium speed for 2-minutes the cake mix, sour cream, milk, and 3 eggs. Add 1-2 drops blue food color and swirl into cake batter. Spread cake batter in prepared pans.
Sprinkle frozen blueberries over the top of each cake. Gently press berries into the batter. Bake approximately 25 minutes or until top springs back when touched and a toothpick inserted in center comes out clean.
Place cake, still in the pans, on cooling rack for 10 minutes. Remove cake from pan and finishing cooling on the racks. Once cooled, wrap cakes in plastic wrap and refrigerate 2-3 hours to overnight, or partially freeze (a good cold cake makes it easier to frost).
Whip cream until soft peaks form.
Whip cream cheese, powdered sugar and vanilla until smooth and creamy. Add whipped cream and whip until stiff peaks form; refrigerate (when not using, refrigerate frosting to keep it firm).
Place one blueberry cake layer on serving plate. Spread top with 1-cup frosting. Remove cheesecake from pan, invert on top frosted blueberry cake and carefully remove foil. Spread cheesecake with 1-cup frosting. Top with remaining blueberry cake. Spread sides and top with frosting (see note below).* Garnish with fresh blueberries. Store cake in refrigerator for up to 2-3 days.
Very fun and pretty cake for spring! *Consider tinting 1-cup frosting with blue paste food color and pipe a bead border around top and bottom edge. Serves 12-16
Frosting and Decorating Tips – for a more professional look:
-Trim rounded top off cake as needed; stack cakes top side down.
-Spread a thin layer of frosting over top and sides to seal in crumbs; refrigerate 1-2 hours or freeze 15 minutes.
-Frost cake in layers; refrigerating between layers 1-2 hours or freezing cake 15-20 minutes.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.