Blueberry Cream Cheese Cake

Instructions

Step 1 Preheat the oven to 350°F (175°C) and grease a baking dish. /n
Step 2 In a bowl, cream together butter, cream cheese, and sugar until light and fluffy. /n
Step 3 Add eggs one at a time, mixing well after each, then stir in vanilla extract. /n
Step 4 In a separate bowl, whisk together flour, baking powder, and salt. /n
Step 5 Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth. /n
Step 6 Toss blueberries with 1 tablespoon flour, then gently fold them into the batter. /n
Step 7 Pour the batter into the prepared baking dish and spread evenly. /n
Step 8 Bake for 40–45 minutes until golden brown and a toothpick inserted in the center comes out clean. /n
Step 9 Let cool before slicing and serving.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices in the microwave for a few seconds if desired.
This cake can be frozen for up to 2 months; thaw at room temperature before serving.