Creamy Blueberry Cheesecake Cake

This creamy blueberry cheesecake cake bakes up rich, silky, and lightly golden with bursts of juicy blueberries in every dreamy slice.

Ingredients

• 16 oz (450 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1 cup (240 g) sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1 1/2 cups (225 g) fresh blueberries
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp apricot jam, warmed, for glaze

Instructions

1. Preheat the oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese and sugar until completely smooth. Add the eggs one at a time, mixing gently after each addition.
3. Blend in the sour cream, vanilla, flour, lemon juice, and lemon zest until creamy and lump-free. Fold in the blueberries carefully.
4. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
5. Bake for 50-60 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let the cake rest inside for 20 minutes.
6. Remove and cool completely, then chill in the refrigerator for at least 4 hours or overnight for the best texture.
7. Brush the top with warmed apricot jam for a glossy finish, then slice and serve cold or slightly chilled.

Tip: Toss the blueberries with a little flour before folding them in to help keep them evenly suspended throughout the cake.