Prep Time

• Prep: 20 minutes
• Bake: 45–50 minutes
• Total: About 1 hour 10 minutes

Servings

8 servings

 Ingredients

For the Batter

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)
• 1½ cups (190 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (120 ml) milk

Blueberry Filling

• 2 cups fresh blueberries
• 1 tbsp all-purpose flour
• 1 tbsp sugar

Optional Topping

• ½ cup fresh blueberries
• Powdered sugar for dusting
• Warm blueberry sauce or maple syrup

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 Instructions

Step 1

Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish.

Step 2

Beat the softened cream cheese and butter until smooth.

Step 3

Add sugar and continue beating until light and fluffy.

Step 4

Mix in eggs one at a time.

Step 5

Add vanilla and lemon zest.

Step 6

Whisk together flour, baking powder, and salt.

Step 7

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Step 8

Toss blueberries with 1 tablespoon flour and 1 tablespoon sugar to help prevent sinking.

Step 9

Gently fold the blueberries into the batter.

Step 10

Spread the batter evenly into the prepared baking dish.

Step 11

Top with additional blueberries if desired.

Step 12

Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.

Step 13

Cool for 10–15 minutes before slicing.

Step 14

Dust with powdered sugar or drizzle with blueberry sauce before serving.

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 Serving Suggestions

• Greek yogurt
• Fresh berries
• Whipped cream
• Vanilla ice cream
• Maple syrup
• Hot coffee or tea

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 Tips

• Use room-temperature ingredients for a smoother batter.
• Frozen blueberries can be used; add them frozen and increase baking time by 5–10 minutes.
• Avoid overmixing to keep the bake tender.
• Store leftovers in the refrigerator and reheat gently.

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 Approximate Nutrition (Per Serving)

• Calories: 355
• Protein: 7 g
• Carbohydrates: 35 g
• Fat: 21 g
• Saturated Fat: 12 g
• Fiber: 2 g
• Sugar: 21 g
• Sodium: 180 mg
• Calcium: 90 mg

Nutrition values are estimates and may vary depending on ingredients used.

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 Nut Information

This recipe does not include nuts.

Contains

•  Milk (cream cheese, butter, milk)
•  Eggs
•  Wheat (all-purpose flour)

Does Not Contain

• Peanuts
• Tree nuts
• Soy (unless present in specific dairy products)
• Fish
• Shellfish

For people with severe nut allergies: Check labels on packaged ingredients (especially cream cheese, butter, flour, and baking powder) to ensure they are produced in nut-free facilities if cross-contamination is a concern.

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Frequently Asked Questions (Q&A)

Q1: Can I use frozen blueberries?
Yes. Use them directly from frozen without thawing.

Q2: Can I make it ahead?
Yes. Bake it the day before, refrigerate, and warm before serving.

Q3: Can I freeze it?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Q4: Can I use other berries?
Absolutely. Raspberries, blackberries, strawberries, or mixed berries all work well.

Q5: Why did my blueberries sink?
Coating them lightly with flour helps keep them suspended in the batter.

Q6: How do I know it’s done?
The top should be golden, the edges set, and a toothpick inserted near the center should come out mostly clean with a few moist crumbs.

Q7: Can I reduce the sugar?
Yes. You can reduce it to ½ cup if you prefer a less sweet bake.

Q8: Can I make it gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q9: How should leftovers be stored?
Refrigerate in an airtight container for up to 4 days.

Q10: Can I serve it for dessert?
Yes. It’s delicious served warm with vanilla ice cream or whipped cream.