Monday, May 31, 2010

Blueberry Cream Cheese Cake for My Sister

25 years ago on this very date my parents gave me the most lovely present I could have ever imagined – my sister. Firstly I didn't like her very much. I thought of her like of a toy doll with which to play but she didn't seem to be very interested in my games. She did nothing but crying, eating and sleeping. So I wasn't very pleased with my toy's design and behaviour and secretly was dreaming that my parents could change it for something better. Later, through the years as a typical teenager who changes their mind every few minutes I hated her and loved her. But she was my little sister so all the children who behaved bad with her had a great deal of trouble with me.

Then she grew up, we both grew up. And before one realises it she became my best friend, the person I could always rely on, the person I would always love and be proud of.

Since she lives in France we are celebrating her birthday without her and I made this Blueberry Cream Cheese Cake because I know this is exactly her type of cake – something between spongy cake and cheese cake, topped with blueberries – all her favourite things. I'm eagerly looking forward to her coming in the summer. Then I'm planning to indulge her with a lot of sweet treats and baked goodies.

This recipe comes from Jane's Sweets - a blog I really enjoy reading. All of Jane's recipes I've tried so far turned out to be amongst my favourites. This one too.

This cake consists of 4 layers – spongy cake, cream cheese layer, blueberry jam and crumbled top.
In the original recipe Jane uses fresh blueberries and reduces them to a sauce, but I have a lot of home made blueberry jam and it suits very well.

Blueberry Cream Cheese Cake Recipe:
Adapted from Jane's Sweets
  • 270 gr flour;
  • 150 gr granulated sugar;
  • 100 gr butter;
  • 1 Tbsp baking powder;
  • ¼ tsp salt;
  • 200 gr sour cream;
  • 1 tsp vanilla extract;
  • 1 big egg;
  • 250 gr cream cheese;
  • 80 gr granulated sugar;
  • 1 big egg;
  • 220 gr home made blueberry jam.

Preheat the oven to 180ºC. Line a baking pan with paper and butter it lightly.

Make the crumbs - place 150 gr sugar and the flour in the bowl of the food processor and pulse for a few seconds to combine. Add in the cold butter chunks, and pulse until the mixture looks like coarse crumbs.

Separate out 1 cup (approximately 100 gr) of this mixture and set it aside as this will be used later as crumbs topping. The other part of the mixture will be added to the spongy cake.

Make the spongy cake - add the salt and the baking powder to the bigger part of the crumb mixture in the bowl of the food processor. In another large bowl beat the egg. Mix in the sour cream and the vanilla extract. Add in the flour mixture and stir to combine. The batter will be quite thick.
Using a small offset spatula, spread the batter evenly into the bottom of the prepared pan – this would be the spongy layer.

Make the cream cheese layer - pulse the cream cheese, 80 gr sugar and the egg in the food processor until smooth. Spread this on top of the spongy layer.

Now pour the blueberry jam on top of the cream cheese mixture. Use the spatula to spread it evenly, but not very close to the sides of the pan.

Sprinkle with the reserved crumbs over the blueberry jam.

Bake for 45 to 50 minutes, until the filling seems set, and the cake's topping is light golden. Cool the cake in its pan, on a rack, for 10 minutes then carefully pull it out of the pan and let cool completely on the wire rack.


  1. This is a lovely cake and I'm sure your sister would be thrilled to share it with you. I found your blog by chance and had planned only to say hello and then move quickly on. I started, instead, to read your earlier posts and stayed much longer than I planned. I really like what you are doing here and will be back as often as I can. I hope you are having a great day. Blessings...Mary

  2. Thank you Mary! You made my day really great!

  3. Joudie's Mood FoodJune 3, 2010 at 1:23 AM

    OOOhhh how lovely. This looks like the perfect tea break. Really nice post and blog!

  4. I'm sure your sister would love this post - and love having such a delicious cake made in her honour! I love all the layers here, can just imagine them all coming together to be totally irresistible :)

  5. Hi there, Chococo--
    I am very flattered that you liked that blueberry coffeecake recipe I posted a few weeks ago! :) Yours looks like a really delicious adaptation. I'd like a piece of your cake right now to go with my coffee!

    I just wanted to mention also that I actually used frozen, not fresh, Maine blueberries in my recipe (but you certainly could use fresh berries if you like) because they are small, so reliably sweet, beautifully blue, and I have them in my freezer almost all the time (so convenient for spur of the moment baking!). I must say, however, that I love your choice of using blueberry jam, and I think that's a really good option as well, especially so since it's homemade (must be super tasty and so much better than from the grocery store; not sure I've ever had homemade blueberry jam!).

    Thanks so much for the very nice comments you made about my blog and its recipes. I can't tell you how much I appreciate it.

  6. So delighted to have stumbled upon this post. I made a similar cake a couple months ago. The photo of a slice of your Blueberry Cream Cheese Cake reminded me of mine :) See my photo here: 4-layer blueberry cream cheese cake One of the major differences is that I used fresh berries instead of jam. Hmmm... now I'm inspired to experiment with other fruits and jams...

  7. Could somebody help me here. Why are the recipes in grams? I don't know how to change them to cups oz. etc. I am new to this and I get very frustrated when I see these wonderful recipes in grams. This cake looks delicious and I would love to make it for my sister's Birthday. Would somebody please let me know how or where I can get it converted. Thanks.

    1. The recipes are in grams because this is the most accurate way to measure the ingredients. If you want it in cups go to Jane's blog - you could find it just there where the recipe starts.



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