𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐒𝐰𝐢𝐫𝐥 𝐂𝐚𝐤𝐞

Blueberry Cheesecake Swirl Cake is a match made in dessert heaven! The tanginess of the cheesecake swirls paired with the sweet, fruity burst of blueberries creates a show-stopping cake perfect for any occasion. Here’s a recipe to bring it to life:

Blueberry Cheesecake Swirl Cake 

Ingredients

For the Blueberry Sauce:

• 1 ½ cups (225g) fresh or frozen blueberries
• ⅓ cup (65g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

For the Cheesecake Swirl:

• 8 oz (225g) cream cheese, softened
• ⅓ cup (65g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) buttermilk

Instructions

1. Prepare the Blueberry Sauce:
   • In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring, until the blueberries release their juices.
   • Stir in the cornstarch mixture and cook until the sauce thickens (about 2–3 minutes). Remove from heat and cool completely.
2. Make the Cheesecake Swirl:
   • Beat cream cheese and sugar together until smooth. Add the egg and vanilla, and mix until creamy. Set aside.
3. Prepare the Cake Batter:
   • Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan or a springform pan with parchment paper.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
   • Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
4. Assemble the Cake:
   • Pour half of the cake batter into the prepared pan and spread evenly.
   • Spoon dollops of the cheesecake mixture over the batter and swirl gently with a knife.
   • Drizzle half of the blueberry sauce over the cheesecake layer and swirl again.
   • Repeat with the remaining cake batter, cheesecake mixture, and blueberry sauce.
5. Bake:
   • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
   • Cool completely in the pan before slicing.
6. Serve:
   • Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.

Would you like tips on making it gluten-free or serving suggestions for toppings?