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:

1 quart (2 pints) fresh blueberries

8 ounces cream cheese, softened

1 egg

1/2 cup (3 1/2 ounces) granulated sugar

1 teaspoon lemon zest

1/4 teaspoon salt

1 cup sour cream

1/2 cup (3 1/2 ounces) sugar

1/2 cup unsalted butter

2 teaspoons vanilla extract

Equipment:

springform pan

mixing bowl

oven

wire rack

frying pan

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:

Quickview
342k Calories
3g Protein
22g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
342k
17%

Fat
22g
34%

  Saturated Fat
13g
81%

Carbohydrates
35g
12%

  Sugar
30g
34%

Cholesterol
77mg
26%

Sodium
158mg
7%

Alcohol
0.28g
2%

Get Enough Of These
Protein
3g
6%

Vitamin K
20µg
19%

Manganese
0.33mg
16%

Vitamin A
806IU
16%

Vitamin C
9mg
12%

Fiber
2g
9%

Vitamin B2
0.14mg
8%

Phosphorus
73mg
7%

Vitamin E
1mg
7%

Calcium
58mg
6%

Potassium
147mg
4%

Vitamin B5
0.4mg
4%

Selenium
2µg
4%

Vitamin B6
0.08mg
4%

Copper
0.07mg
3%

Vitamin B1
0.05mg
3%

Vitamin D
0.49µg
3%

Folate
12µg
3%

Vitamin B12
0.18µg
3%

Zinc
0.43mg
3%

Magnesium
10mg
3%

Iron
0.48mg
3%

Vitamin B3
0.47mg
2%

covered percent of daily need
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Related Videos:

Blueberry Cake with Lemon-Mascarpone Cream with Valerie Bertinelli | Food Network

 

Vegan Blueberries + Cream Cake Recipe

 

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