This Blueberry Cream Cheese Skillet Cake is a warm, cozy dessert baked right in a skillet. Soft vanilla cake is studded with juicy blueberries and swirled with sweetened cream cheese, so every slice has pockets of tangy creaminess and bursts of fruit.
The edges bake up lightly golden with a tender crumb, while the center stays rich and moist. It’s simple enough for a weeknight treat, pretty enough for company, and best served slightly warm with a scoop of ice cream.
Why You’ll Love This Blueberry Cream Cheese Skillet Cake
- One-pan dessert – Mix, pour, and bake in the same skillet.
- Rich and creamy – Tangy cream cheese swirl through soft vanilla cake.
- Juicy berries – Blueberries add freshness, color, and little bursts of flavor.
- Comforting & shareable – Perfect for family dessert or serving guests right from the skillet.
- Versatile – Great warm, at room temperature, or chilled the next day.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk (whole or 2%)
For the Blueberries
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (to toss with the berries)
- 1–2 tsp granulated sugar (optional, if berries are very tart)
For the Cream Cheese Swirl
- 170 g (6 oz) cream cheese, softened
- 1/4 cup granulated sugar (or powdered sugar)
- 1 large egg yolk
- 1 tsp vanilla extract
Optional Topping
- Powdered sugar, for dusting
- Vanilla ice cream or whipped cream, for serving
Instructions
1) Prep the skillet and oven
Preheat your oven to 175°C (350°F).
Lightly butter or spray a 10–11 inch oven-safe skillet (cast iron is ideal). You can also line the bottom with a parchment circle if you want easier slicing and removal.
Tip: If your skillet is very dark or runs hot, you can reduce the oven temperature slightly (to 170°C / 340°F) or check for doneness a bit early.
2) Make the cream cheese swirl mixture
In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
You want a thick but spreadable consistency so it sits nicely in swirls on top of the cake batter.
3) Prep the blueberries
In another small bowl, toss the blueberries with 1 tbsp flour (and the 1–2 tsp sugar if using). This helps keep them from sinking and adds a light coating to absorb juices as they bake.
4) Mix the cake batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, mixing well after each. Add vanilla and mix again.
On low speed, mix in the sour cream (or Greek yogurt).
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined—don’t overbeat.
The batter should be thick but spreadable.
5) Assemble the skillet cake
Spread the cake batter evenly into the prepared skillet.
Scatter about 2/3 of the blueberries over the top and gently press them into the batter.
Drop spoonfuls of the cream cheese mixture over the surface (in 8–10 dollops).
Use a butter knife or skewer to gently swirl the cream cheese into the top layer of the batter, creating marbled patterns—don’t overmix.
Sprinkle the remaining blueberries over the top.
6) Bake the cake
Bake for 30–40 minutes, or until:
- The edges are lightly golden,
- The center is just set, and
- A toothpick inserted into a cake portion (not directly into a cream cheese pocket) comes out with a few moist crumbs but no raw batter.
If the top is browning too quickly before the center is done, tent loosely with foil and continue baking.
7) Cool slightly and serve
Let the skillet cake cool on a rack for 15–20 minutes before serving. This helps the structure set and makes slices cleaner while the center stays soft.
Dust with powdered sugar if you like. Serve warm or at room temperature, straight from the skillet, with a scoop of vanilla ice cream or a dollop of whipped cream.
Serving Suggestions
- Serve warm slices with vanilla bean ice cream or softly whipped cream.
- Drizzle with warm lemon sauce or a simple lemon glaze for extra brightness.
- Add extra fresh blueberries on top for a pretty presentation.
- Enjoy leftovers with coffee or tea as a cozy snack cake.
Cook’s Tips
- Room temperature ingredients: Let butter, cream cheese, and eggs come closer to room temperature for smoother batters.
- Don’t overbake: Pull the cake when the center is just set; overbaking can dry out the crumb.
- Use a proper-sized skillet: A 10–11 inch skillet gives the right thickness—smaller will be thicker and need longer baking, larger will bake faster.
- Frozen blueberries: If using frozen, don’t thaw them; toss in flour and add straight from the freezer to minimize color bleeding.
- Clean slices: Wipe your knife between cuts, especially when the cake is still warm, to keep the cream cheese layers neat.
Variations & Add-Ins
- Lemon-blueberry twist: Add 1–2 tsp lemon zest to the cake batter and/or cream cheese mixture.
- Crumble topping: Sprinkle a simple streusel (butter, sugar, flour) over the top before baking for extra texture.
- Mixed berries: Swap part of the blueberries for raspberries or blackberries.
- Almond touch: Add 1/2 tsp almond extract to the batter and sprinkle sliced almonds on top.
- Glazed finish: Whisk powdered sugar with a little lemon juice or milk and drizzle over the cooled cake.
Storage & FAQ
- Storage: Cool completely, then cover and store at room temperature for up to 1 day, or refrigerate for 3–4 days due to the cream cheese.
- Reheating: Warm individual slices in the microwave for 10–20 seconds or reheat briefly in a low oven for a just-baked feel.
- Freezing: Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge and warm lightly before serving.
- Can I use a baking pan instead of a skillet? Yes, a 9-inch round or square pan works—just watch the baking time.
- Can I reduce the sugar? You can slightly reduce sugar in the cake and cream cheese mixture (by about 2–3 tbsp total), but texture and sweetness will change.
Blueberry Cream Cheese Skillet Cake brings together tender vanilla cake, juicy blueberries, and rich cream cheese swirls in one cozy, shareable dessert. It’s simple to assemble, bakes in a single pan, and is just as good warm out of the oven as it is chilled the next day.
Blueberry Cream Cheese Skillet Cake – Cozy, Creamy & Perfect for Sharing
A cozy Blueberry Cream Cheese Skillet Cake baked in one pan, with tender vanilla cake, juicy blueberries, and a sweet cream cheese swirl. Perfect served warm with ice cream or at room temperature as a comforting dessert or snack cake.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk (whole or 2%)
- For the Blueberries:
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour
- 1–2 tsp granulated sugar (optional, if berries are very tart)
- For the Cream Cheese Swirl:
- 170 g (6 oz) cream cheese, softened
- 1/4 cup granulated sugar (or powdered sugar)
- 1 large egg yolk
- 1 tsp vanilla extract
- Optional Topping:
- Powdered sugar, for dusting
- Vanilla ice cream or whipped cream, for serving
Instructions
- 1. Prep oven and skillet
- 2. Preheat oven to 175°C (350°F).
- 3. Butter or spray a 10–11 inch oven-safe skillet (cast iron preferred). Line the bottom with parchment if desired.
- 4. Make cream cheese mixture
- 5. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
- 6. Prep blueberries
- 7. In another bowl, toss blueberries with 1 tbsp flour (and 1–2 tsp sugar if needed). Set aside.
- 8. Mix dry ingredients
- 9. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 10. Cream butter and sugar
- 11. In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- 12. Beat in eggs one at a time, then mix in vanilla.
- 13. Add sour cream (or Greek yogurt) and mix until combined.
- 14. Finish the batter
- 15. Add dry ingredients to the wet mixture in two additions, alternating with the milk, starting and ending with dry.
- 16. Mix just until combined; do not overmix. Batter will be thick.
- 17. Assemble the cake
- 18. Spread batter evenly in the prepared skillet.
- 19. Scatter about 2/3 of the blueberries over the top and gently press them into the batter.
- 20. Drop spoonfuls of the cream cheese mixture over the batter.
- 21. Use a knife or skewer to gently swirl the cream cheese into the top layer of the batter.
- 22. Sprinkle remaining blueberries over the top.
- 23. Bake
- 24. Bake for 30–40 minutes, or until edges are golden and a toothpick inserted into a cake portion (not a cream cheese pocket) comes out with a few moist crumbs.
- 25. If the top browns too quickly, tent loosely with foil and continue baking until done.
- 26. Cool and serve
- 27. Let the cake cool in the skillet for 15–20 minutes.
- 28. Dust with powdered sugar if desired.
- 29. Serve warm or at room temperature with ice cream or whipped cream.
Notes
For frozen blueberries, add them straight from the freezer (do not thaw) to reduce color bleeding.
If using a smaller or larger skillet, adjust baking time accordingly and check doneness early.
Add lemon zest to the batter or cream cheese mixture for a bright citrus note.
The cake will firm up further as it cools and is delicious chilled the next day.
Nutrition
Calories: ~320–360
Protein: ~5–6 g
Total Fat: ~18–20 g
Carbohydrates: ~38–42 g
Fiber: ~1–2 g