Blueberry and Cream Cheese Cake

Experience the delight of homemade decadence with this exquisite blueberry and cream cheese cake, perfect for any occasion. Rich in flavor and texture, this recipe combines the airy softness of sponge cake with the creamy tang of blueberry-infused cheese cream. Follow these detailed steps to create a dessert that’s as impressive in taste as it is in appearance.

For the Sponge Cake:


  • 5 egg yolks
  • A dash of salt
  • 60 grams of granulated sugar
  • 40 grams of unsweetened cocoa powder
  • 45 grams of water
  • 80 grams of all-purpose flour
  • 1 tablespoon of cornstarch
  • 1 teaspoon of baking powder
  • 5 egg whites
  • An additional 60 grams of granulated sugar


  • A 28×18 cm baking dish


  1. Prepare: Preheat your oven to 180℃ (356℉). Line the baking dish with parchment paper.
  2. Yolk Mixture: Beat the egg yolks with a dash of salt and 60 grams of sugar until light and fluffy. Incorporate the cocoa and water smoothly, followed by sifting in the flour, cornstarch, and baking powder.
  3. Egg Whites: In a separate bowl, whisk the egg whites to soft peaks, gradually adding 60 grams of sugar until stiff peaks form.
  4. Combine: Gently fold the egg whites into the yolk mixture to maintain airiness.
  5. Bake: Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes. Let cool before assembling.

For the Blueberry Cream Cheese Filling:


  • 18 grams of gelatin powder
  • 120 grams of cold water (for gelatin)
  • 600 grams of cream cheese, softened
  • 240 grams of powdered sugar
  • 500 grams of fresh blueberries
  • 60 grams of granulated sugar
  • 2 tablespoons of fresh lemon juice
  • 500 grams of heavy cream (33% fat content)
  • An additional 3 grams of gelatin
  • 20 grams of cold water (for the additional gelatin)


  1. Gelatin Prep: Sprinkle the gelatin over the cold water in two separate bowls (18g for the cheese mixture, 3g for the cream) and let it bloom for about 5 minutes.
  2. Cheese Mixture: Whip the cream cheese and powdered sugar until smooth. Gently warm the first gelatin mixture until dissolved and mix into the cheese along with the lemon juice.
  3. Blueberry Blend: In a saucepan, combine blueberries, 60 grams of sugar, and cook until the berries begin to burst. Allow to cool slightly, then blend into the cheese mixture.
  4. Whipped Cream: Whip the heavy cream to soft peaks. Warm the additional gelatin mixture and incorporate into the whipped cream.
  5. Fold: Gently fold the whipped cream into the blueberry cheese mixture for a light, airy filling.


Spread the blueberry cream mixture over the cooled sponge cake base. Chill in the refrigerator for at least 3 hours to set.

To Serve:

Slice the cake into generous pieces and serve chilled. Each bite promises a harmonious blend of velvety cream cheese, bursting blueberries, and chocolatey sponge cake. Enjoy this divine creation that’s sure to bring a smile to anyone’s face. Bon appétit!

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