𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐒𝐰𝐢𝐫𝐥 𝐂𝐚𝐤𝐞

Ingredients:

For the cake:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 cup sour cream

– 1 cup fresh blueberries

For the cheesecake swirl:

– 8 oz (226g) cream cheese, softened

– 1/4 cup granulated sugar

– 1 large egg

– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Gradually mix in the dry ingredients, alternating with sour cream, until just combined. Gently fold in the fresh blueberries.

5. In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until well combined.

6. Pour half of the cake batter into the prepared pan. Spoon half of the cream cheese mixture on top. Repeat with the remaining batter and cream cheese mixture.

7. Use a knife to swirl the cream cheese mixture into the cake batter.

8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes | Baking Time: 45-50 minutes | Total Time: Approximately 1.5 hours | Servings: 8-10 slices