Blueberry Cream Cheese Cake with Brown Butter Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Super moist and flavorful blueberry cream cheese cake topped with brown butter cream cheese frosting! The perfect summer treat.
Author:
Recipe type: Dessert, Cake, Summer Recipes
Serves: 10-12
Ingredients
Blueberry Cream Cheese Layer Cake
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 8-ounces cream cheese, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1½ cups blueberries, tossed with 1 tablespoon cornstarch
  • Extra blueberries for garnish
Brown Butter Cream Cheese Frosting
  • 8-ounces cream cheese, softened
  • 1 stick butter, cut into chunks
  • 3 cups powdered sugar
  • ½ tablespoon vanilla extract
  • 1 tablespoon heavy whipping cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. In a separate bowl, beat together the softened butter and cream cheese until smooth and creamy. After they come together, whip them on high for a couple minutes.
  4. Add the sugars and beat until fluffy. Add the eggs and the vanilla and mix until combined.
  5. Add ⅓ of the flour mixture to the wet ingredients, then pour in ⅓ of the buttermilk. Repeat this twice until all of the flour and buttermilk is incorporated in the batter.
  6. Toss the blueberries and cornstarch in a separate bowl, and then gently fold into the batter.
  7. Cut out 2 circles of parchment paper to fit the bottom of 9-inch circle pan. Liberally grease the pans and then add the parchment on the bottom.
  8. Divide the batter evenly between the two pans. Bake for 30-35 minutes until a knife inserted in the center comes out clean.
  9. While the cakes are baking, brown the butter. Place the butter in a small saucepan over medium-low heat. Once it melts whisk it constantly. Eventually bubbles will form, and you will smell a nutty aroma, and you will see brown specks form at the bottom of the pan. Remove from heat and continue to whisk for another 30 seconds. Pour the brown butter into another bowl, then cover it with saran wrap and place it in the fridge for about an hour so that it becomes the consistency of softened butter.
  10. Transfer to a cooling rack, keeping the cakes in the pan for 10 minutes. Top the pan with a cooling rack, then grab the cooling rack and the pan, and gently flip it to make the cake pop out of the pan right onto the cooling rack. Let it cool completely.
  11. While the cakes are cooling, get the frosting together. In a large bowl combine the brown butter and cream cheese, and beat on medium-high until light and fluffy. Gradually add the vanilla and powdered sugar until both are fully incorporated. Pour in the whipped cream, and beat on high for 2-3 minutes until super fluffy.
  12. Once the cakes are cooled, top one of the cakes with half of the frosting, then top with the other cake and spread with the remaining frosting. I used the back of a spoon to make attractive waves. Top with additional fresh blueberries.
Notes
Adapted from Evil Shenanigans.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/06/13/blueberry-cream-cheese-cake-with-brown-butter-cream-cheese-frosting/