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Blueberry Cheesecake Swirl Cake

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A rich, moist vanilla butter cake rippled with tangy blueberry cheesecake batter, finished with a vibrant homemade blueberry swirl for a show-stopping yet easy dessert.

Ingredients

Scale
  • 1 ⅔ cups (210 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup (180 ml) buttermilk, room temperature
  • ● Cheesecake swirl:
    • 8 oz (225 g) cream cheese, softened
    • ⅓ cup (65 g) granulated sugar
    • 1 large egg yolk
    • 1 tsp lemon zest
    • 1 tsp vanilla extract
  • ● Blueberry swirl:
    • 1 cup (150 g) fresh or frozen blueberries
    • 2 Tbsp granulated sugar
    • 2 tsp lemon juice
    • 1 tsp cornstarch mixed with 1 tsp water

Instructions

  1. Make the blueberry swirl: In a small saucepan combine blueberries, sugar, and lemon juice; cook over medium heat 5 min until berries burst. Stir in cornstarch slurry; simmer 1 min until thick. Cool completely.
  2. Prepare cheesecake batter: Beat cream cheese and sugar until smooth. Mix in egg yolk, lemon zest, and vanilla; set aside.
  3. Heat oven & prep pan: Preheat oven to 350 °F / 175 °C. Grease and flour a 9-inch (23 cm) springform pan or deep cake pan; line bottom with parchment.
  4. Make cake batter: Whisk flour, baking powder, baking soda, and salt. In another bowl cream butter and sugar 3 min until fluffy. Beat in eggs one at a time, then vanilla. Add dry ingredients in 3 additions, alternating with buttermilk; mix just until combined.
  5. Layer & swirl: Spread two-thirds of cake batter into pan. Dollop cheesecake mixture over top, then spoon remaining cake batter in patches. Drizzle blueberry sauce; drag a skewer or knife through to create swirls.
  6. Bake: Bake 45–50 min until a tester comes out mostly clean and center jiggles only slightly. Cool 15 min in pan, then release and cool completely before slicing.

Notes

  • Frozen blueberries work; no need to thaw.
  • For tidy slices, chill cake 2 hours before cutting.
  • Swap buttermilk with ¾ cup milk + 2 tsp lemon juice if needed.
  • Stores covered in the fridge up to 5 days; leftovers freeze well.

Nutrition

Keywords: blueberry cheesecake swirl cake, blueberry dessert, cheesecake marble cake, summer baking

Find it online: https://yumrecipesnow.com/blueberry-cheesecake-swirl-cake/