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Delicious Lemon Cream Cheese Earthquake Cake Recipe with Blueberry Swirls

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A moist and tangy cake featuring swirls of blueberry and pockets of cream cheese with a bright lemon flavor, perfect for cozy moments and special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) whole milk, room temperature
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the Blueberry Swirl: In a small bowl, gently toss the blueberries with sugar, lemon juice, and cornstarch. Set aside for 10 minutes to thicken.
  2. Make the Cream Cheese Filling: Beat softened cream cheese with powdered sugar until smooth and fluffy (2-3 minutes). Add egg and vanilla extract, mix until combined. Set aside.
  3. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour.
  4. Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
  5. Cream Butter and Sugar: Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  6. Add Eggs and Flavorings: Add eggs one at a time, beating well after each. Stir in vanilla extract, lemon zest, and lemon juice.
  7. Combine Wet and Dry: Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Mix on low speed just until combined.
  8. Assemble Layers: Pour half the batter into the prepared pan, smooth evenly. Dollop cream cheese filling over batter, scatter blueberry swirl on top. Pour remaining batter gently over everything.
  9. Create Earthquake Effect: Using a butter knife or skewer, swirl batter, cream cheese, and blueberries together with figure-eight motions to create marbled look.
  10. Bake for 50-60 minutes until top is golden and a toothpick inserted near center comes out with a few moist crumbs. Cake will crack and ripple.
  11. Cool in pan for at least 30 minutes before slicing to set and intensify flavors.

Notes

If edges brown too quickly, tent pan with foil halfway through baking. Do not over-swirl batter to maintain signature earthquake look. Cream cheese should be softened to room temperature for smooth filling. Cake tastes better the next day. Store covered in fridge up to 3 days. Can freeze wrapped tightly; thaw overnight in fridge before serving.

Nutrition

Keywords: lemon cake, cream cheese cake, blueberry cake, earthquake cake, lemon dessert, blueberry swirls, easy cake recipe, homemade cake

Find it online: https://prismtaste.com/delicious-lemon-cream-cheese-earthquake-cake-recipe-with-blueberry-swirls-made-easy/