Cream Cheese Filled Blueberry Cake Food

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350º F.
• Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat in.
• Sift together flour, baking powder and salt. Add alternately with milk until incorporated. Scrape batter into cake pan and spread evenly.
• Beat cream cheese until very smooth. Gradually add sugar, scraping the sides of the mixing bowl well. Add vanilla and blend. Add egg and mix well.
• Spoon cream cheese filling over cake batter. Top with blueberries.
• In small bowl blend sugar, flour and cinnamon. Cut in butter with your fingers until crumbly and no large bits of butter are visible.
• Sprinkle streusel on top of berries and bake for 50-60 minutes.
• Cool completely before slicing.

BLUEBERRY ANGEL FOOD CHEESECAKE RECIPE - (4.3/5)

Steps:

• Beat the cream cheese and sugar together until smooth. Cut the angel food cake into 1" cubes; fold the cubes and whipped topping into the cream cheese mixture. Pour this mixture into a 13 x 9" dish and spread out evenly. Pour the blueberry pie filling over the top and spread out evenly. Cover with plastic or foil; chill in the refrigerator for at least 2 hours before serving.

BLUEBERRY CREAM CHEESE ROLL

Steps:

• Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
• gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
• Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
• add the hot water all at once and beat to a smooth batter.
• Line a 15x10" jelly roll pan with wax paper and grease.
• Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
• Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
• Beginning at short end, roll the cake and towel together into a firm roll.
• cool on a rack while you prepare the filling.
• in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
• in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
• place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
• cook over medium heat until thick, stirring constantly.
• Remove from the heat and stir in the butter, lemon juice and mace.
• Carefully fold in the blueberries.chill.
• carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
• Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
• place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
• cut into 1" slices and serve.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
• Combine 2 cups flour, baking powder and salt.
• Add to creamed mixture alternately with milk and water.
• Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 tsp lemon rind.
• Pour into greased and floured 13 x 9 inch baking pan.
• Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake in preheated 375 degree oven for 1 hour.

BLUEBERRY CREAM CHEESE CROSTATA

Steps:

• Pastry: Chill mixer bowl & paddle in freezer for 10 minutes.
• Cut butter into small pea sized cubes then put into freezer to keep cold.
• Combine flour, salt & sugar & add to mixing bowl & set mixer to medium low speed. Slowly add chilled butter a few cubes at a time until all butter is coated with flour & looking crumbly.
• With the mixer running, slowly pour the ice cold water in a thin steady stream into the flour mixture until a dough ball forms. The flour should drink most of the water but if the dough feels sticky add a little four to the outside of the ball before wrapping in plastic bag then place in fridge for 15 minutes.
• Filling: Place cream cheese, 4 tablespoons powdered sugar & vanilla into mixer bowl & mix on medium to combine well.
• Rinse & drain berries but leave them slightly damp.
• Add 2 tablespoons powdered sugar to berries in a bowl & combine.
• Roll out pastry on floured bench to fit onto a greased 16" pizza pan (for easy transfer to pan, fold dough in half then half again to a triangle or wedge shape then lift to pan & unfold).
• Spread cream cheese mix evenly over dough all the way to the edges. Pick up one piece of the dough's edge & fold in by about 1 inch toward the middle & about 3 inches long & continue all the way around (you are basically making a rough octagonal shape).
• Place the sugar coated berries evenly across the middle of the pie & use the remaining sugar syrup in the bowl & a brush to glaze the folded edge of the crust before placing into a preheated 400F (200c) oven for 30 to 35 minutes until pastry is golden.
• Cool to room temp, cut into 8 using pizza cutter & try to stop eating more than 1 piece !
• NOTE: If you are experienced at pastry you may think that the amount of water is way too much but PLEASE TRY IT. I am not a trained chef but I spend a lot of time experimenting & I find the high amount of water results in a lot of steam creating a beautiful flaky pastry without all the technical pastry folding.

BLUEBERRY CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F
• Lightly grease 9-inch springform pan; set aside.
• In large bowl, beat butter with sugar until well combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt. Using wooden spoon, stir in butter mixture alternately with sour cream.
• Spread into prepared pan, mounding slightly.
• Sprinkle 1 cup of the blueberries over top.
• Crumb Topping.
• In small bowl, combine flour, brown and granulated sugars and cinnamon, drizzle butter evenly over top add walnuts; toss until thoroughly moistened. Set aside.
• Cheese Filling.
• In bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth; set aside.
• Gently spread cream cheese filling over blueberries; sprinkle with remaining blueberries. Sprinkle with crumb topping.
• Bake 1 hour and 15 minutes or until edge is set and just beginning to come away from pan.
• Let cool in pan on rack for 30 minutes.
• Serve warm or at room temperature.

BLUEBERRY AND ORANGE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
• For filling:
• Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.
• For frosting:
• Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
• Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)