Description
This luscious Blueberry Cream Cake combines a buttery graham cracker crust, a silky cream cheese filling, and a vibrant blueberry topping—making it the perfect chilled dessert for warm weather gatherings.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- ¼ cup melted butter
- For the filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ¼ cup water
- 1 tbsp lemon juice
Instructions
1️⃣ Preheat the oven: Set oven to 350°F (175°C).
2️⃣ Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
3️⃣ Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla; mix until blended. Add eggs one at a time, beating well after each. Fold in sour cream until smooth.
4️⃣ Bake the cake: Pour the filling over the cooled crust. Bake for 30–35 minutes, or until the center is just set. Cool completely in the pan on a wire rack.
5️⃣ Make the topping: In a medium saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool.
6️⃣ Assemble: Spread the cooled blueberry topping over the chilled cake.
7️⃣ Chill: Refrigerate the cake for at least 4 hours, preferably overnight, before serving.
Notes
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Fresh or Frozen: Both work well; if using frozen blueberries, no need to thaw first.
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Set Time: Be sure the filling is just set—it will continue firming as it cools.
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Make Ahead: Perfect make-ahead dessert for parties or summer BBQs.
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Texture Tip: For extra-smooth filling, make sure cream cheese is fully softened.
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Serving Tip: Use a hot knife for clean slices.
- Prep Time: 20 min
- Cook Time: 35 min