Blueberry Cream Cheese Cake

Ingredients:

⅔ cup fresh or frozen blueberries

4 oz cream cheese, softened

¼ cup powdered sugar

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round springform pan

1½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract, plus ½ tsp for the cream cheese swirl

Directions:

To make Cream Cheese Swirl beat the cream cheese,  blueberries, powdered sugar, and ½ tsp vanilla extract until smooth. Set aside.

Whisk flour, baking powder, and salt in a bowl.

In another bowl, beat butter and sugar until light. Add eggs, one at a time, then 1 tsp of vanilla.

Gently fold in dry ingredients until just combined. Fold in any leftover blueberries (about 1/3 cup).

Spread half the batter into the pan.

Dollop cream cheese mixture on top; spread gently.

Top with remaining batter; use a knife to swirl, allowing everything to mix in.

Bake 55–60 minutes, until a toothpick comes out clean.

Cool in a pan for 15 minutes, then transfer to wire rack and cool completely.  Store in an airtight container.