A good blueberry cake has little mystery and plenty of flavour. It is made with fruit that tastes like fruit, a crunchy base and a smooth cream, and it works just as well for an afternoon snack as for a birthday. At Finca El Ribeiro, in San Martín de Luiña, we grow blueberries and sell them fresh in season, more or less from August to November. With them, with frozen blueberries or with our blueberry jam you can make this homemade cake. We give you one main blueberry cheesecake recipe and two short variations.
Which blueberries to use for the cake
The ideal is fresh blueberries, firm and fully ripe, which you can tell by the dark blue colour and the tight feel. If it is not the season, frozen ones work perfectly. A useful trick for the cake is not to thaw them completely and to drain them before using, because that way they release less water.
If you want to know more about this fruit, we have our guide to blueberries, and you can see the farm’s blueberries and when they are available.
Blueberry cheesecake, the main recipe
It is a cold cake, no oven needed, with a biscuit base, a cream cheese filling and a blueberry topping. It makes 8 servings in a 22 cm tin.
Ingredients
- Base. 200 g of María-type biscuits and 90 g of melted butter.
- Cream. 400 g of cream cheese, 200 ml of whipping cream, 80 g of sugar and 1 teaspoon of vanilla extract.
- Gelatine. 4 sheets of neutral gelatine, hydrated in cold water.
- Topping. 250 g of blueberries and 3 tablespoons of blueberry jam.
Step by step
- The base. Crush the biscuits, mix them with the butter and press the mixture into the bottom of the tin. Keep it in the fridge.
- The cream. Beat the cheese with the sugar and the vanilla until smooth. Add the lightly whipped cream.
- The gelatine. Heat 3 tablespoons of cream or milk without letting it boil, dissolve the well drained gelatine sheets in it and fold them into the cream.
- Assemble. Pour the cream over the base and smooth the surface. Leave to set in the fridge for at least 4 hours, ideally overnight.
- The topping. Warm the jam with a tablespoon of water to loosen it and mix it with the blueberries. Spread them over the cake.
- Serve. Unmould carefully by running a thin knife around the edge and serve cold.
It keeps in the fridge for up to three days, covered. It is not a recipe to freeze once finished because the cream loses its texture.
Variation 1, baked blueberry crumble cake
If you prefer something more rustic and homely, this version is baked and served warm.
- Mix 200 g of flour, 100 g of sugar, 100 g of cold diced butter and a pinch of salt until you get a coarse sand.
- Line the tin with two thirds of that mixture, pressing well.
- Spread 350 g of blueberries mixed with a tablespoon of cornflour and the zest of half a lemon.
- Cover with the rest of the crumbled mixture.
- Bake at 180 degrees for about 35 to 40 minutes, until the surface is golden.
It is ideal with a scoop of vanilla ice cream. With frozen blueberries, add about 5 minutes of oven time.
Variation 2, mini tarts with jam
This is the quickest option and the one that makes best use of a jar of jam.
- Line small tins with shortcrust pastry, bought or homemade, and blind bake it for about 12 minutes at 180 degrees.
- Spread a thin layer of pastry cream or cream cheese.
- Finish with a spoonful of our blueberry jam and a few fresh blueberries on top.
Our jam is artisan and made with organic cane sugar. Since it is sweet, there is no need to add more sugar in this assembly.
Blueberry recipes beyond the cake
Blueberries are very versatile in the kitchen. Some simple ideas.
- Breakfast. On yoghurt, in porridge or in pancakes.
- Sauce. Reduced with a little red wine to go with meat.
- Sponge cake. Added to the batter after tossing in flour so they do not sink.
- Drink. Blended with ice, or our blueberry juice on its own, well chilled.
In the recipes with our products section we will keep adding more ideas.
How to serve it and what to pair it with
The cold blueberry cake is best taken out of the fridge about 10 minutes before serving, so the cream softens without losing its shape. Pair it with a coffee, a tea or a glass of our well chilled blueberry juice. If you are taking it to a family meal, you can assemble it the day before and add the blueberry topping just before serving, so the fruit keeps its shine and does not release juice onto the cream.
Tips for getting the cake right
- Wash and dry well. Wet blueberries stain and water down the cream.
- Drain the frozen ones. On paper towels before using them.
- Respect the chilling. The cream needs several hours to set firmly.
- A citrus touch. A few drops of lemon bring out the flavour of the fruit.
- Choose a springform tin. It makes it easier to take the cake out whole without breaking the base.
- Cut with a hot knife. Dip it in hot water and dry it between cuts.
Frequently asked questions
Can you make blueberry cake with frozen blueberries?
Yes. Use them without thawing completely and drain them well. In the baked version, add about 5 minutes to the time.
How long does blueberry cake last in the fridge?
The cake with cream cheese filling keeps for about three days in the fridge, covered. The baked version keeps well for a couple of days at room temperature in a cool place.
Can I replace the blueberries with jam?
Yes, for the topping or for the mini tarts. Warm the jam with a little water to spread it better.
When is fresh blueberry season?
At our farm, more or less from August to November. Outside those months you can use frozen ones or jam.
Can it be made without gelatine?
You can make a baked cheesecake-style version, with eggs that help it set. The cold recipe in this article does need gelatine to hold its shape.
Make your cake with blueberries from the farm
When the season arrives, you can order fresh blueberries in our shop. And if you are looking for something for the whole year, the artisan blueberry jam is always ready for a quick cake.