I have this one co-worker and friend (nickname: Chewie) who loves to bring in her delicious treats to share with the office. No matter how hard I try to avoid looking at it or smelling it… I end up caving EVERY SINGLE TIME.  Let me tell you, I feel no guilt.  Her desserts are ALWAYS worth the calories!

After her recent delivery of our farm fresh eggs, she brought in a blueberry cake.  I saw the foil sheet covering it, the people poking around her cube slyly cutting little pieces out of it.  I tried not to look.  By 2:00 pm I could stand it no more.  I HAD to have it.  Or as my 3 yr old son says: “I NEED IT.”

I walked over to her desk as if I had an official business reason for doing so.  No one was there.  I peeled back the foil and peeked inside.  It looked and smelled absolutely amazing.  I cut out a small piece and ate it all before returning to my cube.  It was a deliciously moist white cake with fresh blueberries inside and a not-too-sweet fluffy cream cheese frosting. WOW.  This was literally the best cake I ever had!  I went back for seconds and asked for the recipe. (You’re welcome!!)

Test it out for yourself and let me know if you agree!

Chewie’s Most Amazing Blueberry Cake:


For the cake:

  • 1 cup sugar
  • ½ cup butter softened
  • ¼ cup cream cheese
  • 2 Farm Fresh eggs
  • ½ cup sour cream (or yogurt)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  •  cups all-purpose flour
  • 2 cups blueberries washed and dried (if using from frozen rinse with water to defrost thoroughly before baking)

For the icing:

  • ¼ cup butter melted
  • ½ cup cream cheese softened
  • ¾ cup confectioners sugar sifted
  • 1 tsp vanilla extract
  • 3 – 5 tablespoons milk


For the cake:

  1. Preheat the oven to 350F.  Grease a 9-inch spring-form pan and set aside.
  2. In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted.
  3. Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
  4. Fold in the blueberries (reserving some of them for after the batter is added to the pan).
  5. Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
  6. Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy.
  7. If the cake starts to brown too much cover in foil and return to the oven.
  8. Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack

For the icing:

  1. In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
  2. Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
  3. Once the cake has cooled, drizzle with the icing and serve.