Blueberry Dream Cake (Print Version)
# Ingredients:
01 -
½ cup butter, melted.
02 -
1½ cups crumbs made from graham crackers.
03 -
2 cups blueberries, fresh.
04 -
¾ cup granulated sugar.
05 -
2 tablespoons starch (cornstarch).
06 -
1 tablespoon lemon juice.
07 -
Three 8-oz packages of cream cheese, softened.
08 -
1 cup sugar.
09 -
1 teaspoon vanilla.
10 -
3 eggs, large.
11 -
½ cup sour cream.
12 -
Spare blueberries to decorate.
13 -
Sprigs of mint for topping.
# Instructions:
01 -
Turn the oven on to 325°F (165°C), and grease the bottom of a 9-inch springform pan lightly.
02 -
Stir graham cracker crumbs with butter until combined, then press it firmly across the pan base to form the crust layer.
03 -
In a pot, warm up blueberries, cornstarch, lemon juice, and ¾ cup of sugar on medium heat for roughly 10 minutes. It’ll get thick. Let it cool down after.
04 -
Mix cream cheese with a cup of sugar and vanilla until it’s creamy. Beat in the eggs, one by one, mixing well as you go. Gently fold in sour cream at the end.
05 -
Pour half of the filling over the crust you made earlier, add half the sauce layer on top, then repeat with the other halves.
06 -
Grab a knife and swirl through the top layer to give it a marbled look.
07 -
Pop it in the oven for 60-70 minutes until the middle is just set. Let it cool on a rack for an hour, then chill it in the fridge for at least 4 hours or overnight.
08 -
Right before serving, add those extra blueberries and a few sprigs of mint on top for a nice touch.
# Notes:
01 -
This dessert blends a creamy center with a tart blueberry topping—great for any celebration!
02 -
Letting it chill overnight ensures the flavors set perfectly, and the texture turns out just right.