Print

Blueberry Yogurt Cheesecake Cake

Print Recipe

A light yet creamy hybrid of cheesecake and yogurt cake studded with fresh blueberries, baked in one pan for a show-stopping summer dessert.

Ingredients

Scale
  • 1 1/2 cups (195 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240 g) plain whole-milk yogurt, divided
  • 1 cup (150 g) fresh blueberries, rinsed and patted dry
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar (for cheesecake layer)
  • 1 large egg, room temperature (for cheesecake layer)
  • 2 Tbsp all-purpose flour (for cheesecake layer)
  • Zest of 1 lemon
  • 1/2 cup (75 g) fresh blueberries, for topping
  • 1 Tbsp coarse sugar, optional

Instructions

  1. Preheat oven to 325 °F (165 °C). Grease and line a 9-inch springform pan with parchment.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
  3. Cream butter and 3/4 cup sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then vanilla. Mix in 1/2 cup yogurt.
  5. On low speed add dry ingredients just until combined. Fold in 1 cup blueberries. Spread batter evenly in pan.
  6. For cheesecake layer: beat cream cheese and 1/4 cup sugar until smooth. Add egg, remaining 1/2 cup yogurt, 2 Tbsp flour, and lemon zest; beat until creamy.
  7. Spoon cheesecake mixture over cake batter; gently swirl once or twice with a knife.
  8. Scatter remaining 1/2 cup blueberries on top; sprinkle with coarse sugar if desired.
  9. Bake 60–70 minutes, tenting with foil after 40 minutes if browning quickly, until center is just set and a skewer inserted into cake portion comes out clean.
  10. Cool on a wire rack 1 hour, then refrigerate at least 3 hours before slicing.
  11. Release springform, cut into wedges, and serve chilled or at cool room temperature.

Notes

  • Substitute thick Greek yogurt; thin with 1 Tbsp milk if needed.
  • Frozen blueberries may be used without thawing; add 5 minutes to bake time.
  • For extra brightness add 1 Tbsp fresh lemon juice to cheesecake batter.
  • Cake keeps refrigerated up to 4 days; wrap slices and freeze up to 1 month.

Nutrition

Keywords: blueberry cheesecake,yogurt cake,summer dessert,cream cheese,fruit swirl

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