Blueberry Cream Cake
- 1 + 1/2 cups (6 3/8 ounces)all-purpose flour
- 1/2 cup (3 1/2 ounces) sugar
- 1/2 cup unsalted butter
- 1 + 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 quart (2 pints) fresh blueberries
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 egg
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- fresh whipped cream, for serving (optional)
- This recipe is vegetarian
- Produce
- Blueberries, fresh (1 quart)
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking powder (1 1/2 teaspoons)
- Granulated sugar (1/2 cup)
- Salt (1/4 teaspoon)
- Sugar (1/2 cup)
- Vanilla (3 teaspoon)
- Whipped cream, fresh (1)
- Dairy
- Butter, unsalted (1/2 cup)
- Cream cheese (8 ounces)
- Sour cream (1 cup)
- Refrigerated
- Egg (2)
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Published July 23, 2012 (7 months ago).
296 people saved this recipe.
