Ingredients
Scale
- 2 cups all-purpose flour (feel free to substitute half with whole wheat for a nuttier flavor)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream (or Greek yogurt as a healthier alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries (frozen can work, but fresh is best for texture)
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon lemon zest (optional, but it brightens the cream cheese layer beautifully)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or a square baking dish. This was Mama Lou’s trick to ensure the cake didn’t stick and came out perfectly every time.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. I always think of those early mornings with Ouma, when we’d try to replicate Mama’s silky smooth batter.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Fold in half of the dry ingredients to the wet mixture, then add the sour cream. Follow by folding in the remaining dry ingredients. Be gentle to maintain the tender crumb of the cake.
- In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and lemon zest, mixing until creamy and well combined.
- Pour half of the cake batter into the prepared pan, spreading it evenly. Dollop half of the cream cheese mixture over the batter, then sprinkle with half of the blueberries.
- Carefully spoon the remaining cake batter over the cream cheese layer. Use a knife or skewer to gently swirl the cream cheese into the batter for that beautiful marbled effect.
- Top with the remaining blueberries, pressing them lightly into the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). I remember Mama Lou’s patience during this step, always telling me, “Good things come to those who wait.”
- Let the cake cool completely in the pan before slicing. This resting time helps the flavors meld together and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
