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Blueberry Cheesecake Swirl Bundt Cake

Tender sour cream pound cake swirled with fresh macerated blueberries and a tart cheesecake. Want a slice?


For the macerated berries

  • 1 ½ cups Blueberries
  • 2 tablespoons Granulated sugar
  • Zest of 1 lemon
  • 1 ½ tablespoon Vanilla bean paste
  • 2 tablespoons All-purpose flour

For the cream cheese swirl

  • 1 8 ounce package Cream cheese, room temperature –
  • ½ cup Granulated sugar
  • 1 ½ tablespoon Vanilla bean paste

For the cake

  • 3 cups spooned then leveled All-purpose flour
  • ½ teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup 2 sticks Unsalted butter, room temperature
  • 2 ½ cups Granulated sugar
  • 1 cup Sour cream
  • 1 ½ tablespoon Vanilla bean paste
  • 3 tablespoons Heavy cream
  • 6, at room temperature Eggs large

For the Icing

  • 1 ¼ cup Confectioners’ powdered sugar
  • Juice of 1 lemon
  • 1 tablespoon Vanilla bean paste
  • 1-2 tablespoons Heavy cream


Macerate the blueberries

  • Set aside the flour in a small bowl. You won’t use it until the cake is ready to bake. In a medium bowl, combine the blueberries, granulated sugar, and lemon zest. Mix to combine and set aside for about 30 minutes until the sugar dissolves and becomes somewhat syrupy.

Make the cream cheese swirl:

  • Place the cream cheese, sugar, and vanilla bean paste in a medium bowl. Mix with a hand mixer or a fork until very smooth. Set aside until ready to use.

Bake the blueberry cream cheese swirl cake:

  • Preheat oven to 350° Fahrenheit and place oven rack in middle of the oven. Butter and flour a 10-cup Bundt cake pan. Shake the excess flour and set aside.
  • In a large bowl combine flour, baking soda, and salt. Set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy over medium/high speed, about 3 minutes. Stop and scrape the mixer and add the sour cream, followed heavy cream and vanilla bean paste. Turn the mixer on and beat over medium speed until combined. Add eggs one at a time, mixing well after each addition. Stop and scrape the mixer once more. Turn the mixer onto low speed and add the flour. Mix until just combined, no longer than 45 seconds.
  • Remove bowl from the mixer and give the batter a couple of folds, making sure you scrape the sides of the pan. Pour about 1/2 of the pound cake batter into the Bundt cake pan. Bang it a couple of time on your counter to even out the batter. Grab the macerated blueberries and mix in the flour you set aside earlier. This prevents the blueberries from sinking to the bottom. Dollop half the cream cheese mixture around the cake batter and swirl with a knife. Doesn’t have to be neat. Add half the blueberries over the cream cheese. Pour remaining batter over the blueberries. Repeat the cream cheese and blueberry mixture. Push the blueberries into the cake batter slightly.
  • Place the Bundt pan in the oven and bake for about 50-63 minutes until an inserted bamboo skewer or knife inserted in several places comes out clean. Please note, the cream cheese may trick you into thinking the cake isn’t ready, so please be sure to test in several places before removing cake from the oven.
  • NOTE: I wouldn’t trust the toothpick test here, as a toothpick isn’t long enough to penetrate the pan fully.
  • Remove pan from the oven. Allow the cake to cool out of the oven for about 3 minutes or so, then gently run a knife over the edges and slowly pulling towards you to loosen the cake from the batter. Be as gentle as possible. Allow the cake to cool in the pan for another 5-10 minutes, then carefully invert in a wire rack to cool completely. While the cake is cooling slightly, make the icing.

Make the icing:

  • In a bowl of an electric mixer fitted with a whisk attachment (a hand mixer rocks here too), combine the confectioners’ sugar, lemon juice, and vanilla bean paste. Whisk until combined. Add the heavy cream one tablespoon at a time and mix until heavy cream is combined. Check icing for consistency. Add more confectioners’ sugar for a thicker icing or more lemon juice for thinner icing.  Pour icing over the cake while it is still slightly warm. Allow the cake to cool completely then slice into that bad boy with abandon.

 NOTE: Baking times do vary by altitude and climate, which is why I suggest after the suggested baking time of 50 minutes you check every 3-5 minutes to ensure the cake has baked through. Mine usually bakes at 53 minutes, but in other climates baking times can extend as long as 80 minutes.