There is nothing better than making something with zero expectations and having it hit a home run! Well, at least for me. After seeing blueberries everywhere online at the moment, I had to splurge on a tiny tub and accomplish at least something. I could not have asked for better results than with these mouth watering cream cheese cake squares. Cream cheese, plus cake, plus blueberries equals treat perfection!
Okay, so this is completely random. Nothing on planet earth to do with the squares you see below. So, you are not interested in my rambling, I suggest you skip on ahead to the recipe. A pretty easy recipe I might add.
This past week, we took the kids and ourselves on a day trip to a theme park. Great, right? Well, it's super fantastic, exciting, thrilling, burst out of your clothes electrifying and all of those other wonderful things. Well, if you love rides. Er, have you met me? You most likely haven't so let me tell you how I feel about attraction rides. I loathe them with every single fibre in my body. Yes, that is how much I love them. It isn't that I don't find the rides fun, I am just terrified. Yes, terrified. I am afraid I am going to fall out. I am afraid it's going to break down. I am afraid it's going to get hit by lightening. I am afraid the people running the machines are going to fall asleep. And I am afraid all of these things are going to happen to the other excited folks as well. Yes, those a million other ones are the fears when I stand in a long and dreaded line at a theme park.
So, why go? Well, because I am a sucker for punishment that is otherwise know as the almighty "Family Day Out."
It just so happens this time around it was the annual visit to Isla Magica in Sevilla. A theme park where kids and adults rejoice in the joy of screaming their heads of for an entire 12 hours. Yes, that is how much most people love it.
The night before the trip I lay in bed thinking of excuses to get me out of the torturous day that lay ahead. True fact. And it kept me awake for a full hour. As I ran through all of the excuses, nothing sounded plausible. So I fell asleep resigned to certain doom.
On a scale of one to terrible, it really wasn't too bad. I got to see a bird show where an Owl named Isabel managed to wow the crowds with her beauty and grace. I ate too many french fries to count. There was a even a little cruise around the "lake" at sunset. Oh, and there was no fighting the entire day. On the downside I did manage a barrel ride. You literally get in a barrel and your husband and kids spin it until you are sick. It only took me two hours to recover from that experience. You could say an overall successful day out. I am already counting down to the the next family day out where I will be choosing the event.
Enough about the day out. Let's see what these little squares are all about.
Because I love blueberries and anything cream cheese, these just had to be a winner. I literally just made a recipe for a vanilla sheet cake, then topped it with a cream cheese mixture and sprinkled over blueberries. As I was putting them together I had visions of the blueberries sinking to the bottom or of the cake going soggy. Guess what? None of those things happened and that is why I am sharing them on the blog. I already have a few other variations in my mind for the fall so stay tuned. I am thinking something along the lines of pumpkin cheesecake. Yum.
These cake squares are good warm or cold. I don't recommend eating them straight out of the oven. Uh, I speak from experience. I personally think they are best at room temperature, but you might like them cold. Also, they can easily be frozen but I don't recommend eating them frozen. Yes, I speak from experience. Just let them defrost for about 40 minutes and they will be good to go.
I always like to cut small squares. That way I don't feel bad when I eat, say, five! They are small after all. Some people prefer bigger sizes, so you can cut them how you see fit.
Happy baking friends and go enjoy a local theme park!
Blueberry Cream Cheese Cake Squares
Makes 25 Squares / Prep time: 10 minutes / Bake time: 40 minutes
1 1/2 Cups/190 grams flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Cup/115 grams butter
3/4 Cup/150 grams sugar
1 Teaspoon vanilla
Cream Cheese layer:
1 Cup/225 grams cream cheese
1/4 Cup/50 grams sugar
1 Teaspoon vanilla
1 Cup/100 grams fresh blueberries
Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
Sift together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don't over mix. Pour this batter into your prepared pan.
In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Evenly spread the blueberries over the top.
Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the centre comes out with just a few crumbs.
Remove from oven and place on a wire rack to cool completely.
Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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