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Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

This might be a giant blueberry muffin with an almost creamy texture, and it might be a cake that doesn’t actually need frosting. Maybe it’s a hybrid, the nexus of two similar foods, a "Cuffin", or a "Make." But don’t overthink it, it’s an easy one-bowl cake and that’s what you need right now. Easy cakes, or big muffins. Or easy big cuffin makes. This is my reality, people. This is what I think about all day! 

I wish I could tell you that I’ve been easily quarantining, but instead I’m desperately missing places like this and pondering the union of cake muffins. It’s sad, but there are worse things. I’m healthy, my people are healthy, and I have big cakes in my kitchen, we focus on the good things and start drinking in the early evening (rather than just all day). It’s small wins these days. 

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

Delicious one-bowl cake! 
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings


For the cake:

  • 1 ½ cups (242g) unsalted butter, softened
  • 8 ounce full-fat cream cheese softened
  • 2 ¼ cups (450g) granulated sugar
  • 1/3 cup (80g) sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs + 2 yolks
  • ½ cup (4oz) beer pilsner, pale ale
  • 2 ¾ (340g) cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 1/3 cups (200g) fresh blueberries

For the whipped cream:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 leaves basil minced


  • Preheat oven to 325°F.
  • Add the butter to a stand mixer, beat on high until fluffy. Add the cream cheese, beat until free of lumps and well combined with the butter.
  • Add the sugar, beat until well combined. 
  • Beat in the sour cream and the vanilla.
  • One at a time, beat in the eggs and yolks, mixing well between additions. Stir in the beer.
  • Stop the mixer and remove the bowl. Sprinkle with flour, baking powder, and salt.
  • Add the blueberries to the top, making sure the blueberries are coated in flour (coating the blueberries in flour before they're mixed into the batter will prevent them from all sinking to the bottom of the cake while baking).
  • Using a rubber spatula, gently mix until well combined.
  • Grease and flour a 9-inch spring form pan.
  • Pour the batter into the prepared pan. Bake at 325°F for 1 hour and 25 minutes, or until the top is golden brown and springs back lightly when touched.
  • Allow to cool before removing from pan.
  • Add all the whipped cream ingredients to a mixing bowl, beat on high until soft peaks form. Serve the cake topped with whipped cream.

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Bobbe Aiken July 10, 2020 um 6:13 am

This sounds delicious. Have you ever made it with any other berries? Right now strawberries are in season here and I have an over abundance. If I cut them in to small pieces, what do you think?


Jackie July 10, 2020 um 9:52 am

I think that would work great!


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