Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth. Stir in the vanilla extract.
5. Pour the batter into the prepared pan and spread it evenly.
6. In a separate bowl, beat together the cream cheese and sugar until smooth. Beat in the egg and vanilla extract.
7. Fold in the blueberries.
8. Pour the cheesecake mixture over the cake batter.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool completely before removing it from the pan.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 365
Fat: 18g
Carbohydrates: 47g
Protein: 5g
Sodium: 270mg
Sugar: 32g
Substitutions for ingredients:
- Blueberries can be substituted with raspberries or strawberries.
- Milk can be substituted with almond milk or soy milk.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add lemon zest to the cheesecake mixture for a tangy twist.
- Top the cake with whipped cream and extra blueberries for added sweetness.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing it with the sugar and egg.
- Don't overmix the cake batter, as this can result in a tough cake.
- Allow the cake to cool completely before removing it from the pan to prevent it from breaking.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Top the cake with fresh blueberries and mint leaves.
Pairings:
Serve the cake with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
If the cake is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
Make sure the cream cheese is not expired before using it in the recipe.
Food history:
Cheesecake has been around since ancient Greece, where it was served to athletes during the first Olympic games.
Flavor profiles:
The cake has a sweet and tangy flavor, with a creamy cheesecake layer and bursts of fresh blueberries.
Serving suggestions:
Serve the cake as a dessert after a family dinner or at a summer barbecue.
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