Blueberry Cream Cheese Muffin Cake
A moist and decadent muffin cake filled with fresh blueberries and cream cheese, perfect for breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
- Beat together the softened butter and cream cheese until smooth and fluffy in a larger bowl.
- Gradually add the sugar to the butter mixture, blending until fully combined.
- Incorporate the eggs one at a time, then mix in the vanilla extract.
- Mix in the dry ingredients to the butter-cream cheese mixture, alternating with the milk. Mix until just combined.
- Fold in the blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan, smoothing it out.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow it to cool before serving for the best flavor.
Notes
For extra blueberry flavor, toss the berries in a bit of flour before folding them in.