Make these Blueberry Cream Cheese Cake Squares the next time you have fresh blueberries on hand. A light cake square filled with fresh blueberries and and a moist cream cheese layer. Perfect with a cup of coffee or tea!

Because I love Blueberries and anything cream cheese, these just had to be a winner! I always manage to think of blueberries in desserts, but you can have them in appetizers as well! Have you seen my Blueberry & Fig Crostini? It’s delish and you should give it a try. And another great one to try is the Mini Blueberry Compote Cheesecakes, delish!

I literally just made a recipe for a Vanilla Sheet Cake, then topped it with a cream cheese mixture and sprinkled over blueberries. 

Ingredients

• 1 1/2 Cups flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Cup butter
• 2 Eggs large
• 3/4 Cup sugar
• 1 Teaspoon vanilla
• 1 Cup cream cheese
• 1 Egg
• 1/4 Cup sugar
• 1 Teaspoon vanilla
• 1 Cup blueberries plus 2 tablespoons

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
2. Sift dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Mix wet ingredients – In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
4. Fold in flour mixture – Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don’t over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of blueberries.
5. Make the cream cheese topping – In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
6. Finish off cake – Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 2 tablespoons of blueberries.
7. Bake – Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
8. Cool cake – Remove from oven and place on a wire rack to cool completely.
9. Serve/store – Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.

Great Warm or Cold

These cake squares are good warm or cold.  I don’t recommend eating them straight out of the oven.

I personally think they are best at room temperature, but you might like them cold.  Also, they can easily be frozen but I don’t recommend eating them frozen.  Yes, I speak from experience.  Just let them defrost for about 40 minutes and they will be good to go.

Cut into whatever size You Prefer

You can cut these big or small, whatever size you prefer. I baked these in an 8 x 8 inch baking dish and cut mine into 16 equal squares.

What Is The Best Way To Store These Blueberry Cream Cheese Cake Squares

• These are best kept in the fridge in an airtight container. They will keep for about five days and they will still be moist and not dry.
• Yes, you can even freeze these. Store them in a freezer proof container and they will store in there for about a month.
• To defrost, just take them out and let them defrost naturally

These are a great all around cake square. You just can’t go wrong with blueberries and cream cheese. Am I not wrong? I hope you get a chance to give them a try.

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US CustomaryMetric

Blueberry Cream Cheese Cake Squares

Make these Blueberry Cream Cheese Cake Squares the next time you have fresh blueberries on hand. A light cake square filled with fresh blueberries and and a moist cream cheese layer. Perfect with a cup of coffee or tea!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dessert

Cuisine: North American

Keyword: blueberries, cream cheese

Servings: 16 squares

Calories: 210kcal

Author: Julia Pinney

Ingredients

Cake layer:

• 1 1/2 Cups flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Cup butter
• 2 Eggs large
• 3/4 Cup sugar
• 1 Teaspoon vanilla

Cream Cheese layer:

• 1 Cup cream cheese
• 1 Egg
• 1/4 Cup sugar
• 1 Teaspoon vanilla

Other:

• 1 Cup blueberries plus 2 tablespoons extra blueberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
• Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don't over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of fresh blueberries.
• In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
• Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 2 tablespoons of blueberries.
• Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
• Remove from oven and place on a wire rack to cool completely.
• Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.

Notes

Baking time will be between 40 – 45 minutes. When a toothpick inserted in the center comes out with a few crumbs, it’s done.

Nutrition Facts

Blueberry Cream Cheese Cake Squares

Amount Per Serving (1 square)

Calories 210 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 60mg20%

Sodium 202mg9%

Potassium 53mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 14g16%

Protein 3g6%

Vitamin A 417IU8%

Vitamin C 1mg1%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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