Blueberry Cream Cake

If you have around 1 hour and 20 minutes to spend in the kitchen, Blueberry Cream Cake might be an outstanding gluten free and lacto ovo vegetarian recipe to try. One serving contains 343 calories, 3g of protein, and 22g of fat. For $1.36 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have salt, vanillan extract, lemon zest, and a few other ingredients on hand, you can make it. This recipe from Cinnamon Spice and Everything Nice has 23617 fans. It works well as an affordable side dish. With a spoonacular score of 23%, this dish is not so excellent. Users who liked this recipe also liked Blueberry-sour Cream Pound Cake With Lemon Cream, Blueberry Sour Cream Coffee Cake, and Spotty blueberry & clotted cream cake.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Butter a 10-inch springform pan. Preheat oven to 350 degrees F.In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly.Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top. Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.

 

Step by step:

1. Butter a 10-inch springform pan. Preheat oven to 350 degrees F.In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly.Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla.

2. Pour over the berries and spread evenly; scatter the remaining berries evenly over top.

3. Bake 1 hour until middle is set and edges are brown.

4. Remove pan to wire rack to cool.

5. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need

 

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