This high altitude blueberry cobbler cake starts with an easy vanilla cake batter, with dollops of cream cheese, blueberries and sugar baked on top. It’s best served warm from the oven with ice cream or whipped cream.
You might also love these high altitude recipes for strawberry spoon cake, blueberry cornmeal cobbler, and skillet peach cobbler shortcake.
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Why You’ll Love This Recipe
So Easy to Make. Similar to my spoon cake recipe, this blueberry cobbler cake is very unfussy, and simple enough for any beginner baker. The cake batter comes together fast with just a bowl and whisk, then just top it with the cream cheese, berries and sugar before baking. And instead of waiting for it to cool, a cream cheese cobbler cake is something you can just scoop out of the baking dish to enjoy while it’s still warm from the oven.
Versatile Recipe. Instead of blueberries, try other berries, or even sliced stone fruit. Unlike a typical cobbler, which is baked with lots of fruit on the bottom and a cake-like topping, this cobbler cake is heavier on the cake than the fruit. You can certainly double the berries, folding half of them into the cake batter, for more juicy berries in every bite.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Blueberries. I used fresh blueberries, and I really like the “colossal” blueberries that my grocery store sells. They’re big and crunchy, with a great flavor, and hold up well to baking. While I haven’t tried this recipe with frozen berries, it may work just fine, although will likely take longer to bake.
- Cream Cheese. Use “block” style cream cheese, and make sure it’s cold, so you can cut it into chunks for dolloping over the cake batter.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Melt the butter, then brush about 2 teaspoons of the melted butter inside your baking dish. I used a 9-inch deep-dish pie pan, but a 9×9 inch square baking pan will also work.
- In a bowl, whisk together the rest of the melted butter with the warm milk, egg, vanilla, and 1/2 cup of the sugar.
- Sift the flour, baking powder and salt together, then add the dry ingredients to the wet ingredients and whisk until smooth, about 15 seconds.
- Pour the batter into the prepared pan.
- Cut the cold cream cheese into chunks, and dollop the cream cheese over the batter. Scatter the blueberries over the batter, then sprinkle the remaining 1/4 cup of sugar over the blueberries.
- Bake the cake for about 45-55 minutes, or until a cake tester or sharp knife inserted in the center comes out clean, or with moist crumbs clinging to it.
- Let the cake cool for 10 minutes, then serve warm with whipped cream or ice cream. When the cake is warm from the oven, the edges will be crisp and slightly chewy, with a soft, cakey center.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
The leftover cake is best eaten within 1 day, but it can be covered and refrigerated for up to 3 days. The cake is soft and fluffy when it’s freshly baked, and will be more firm and dense when it cools to room temperature. You can warm up leftover portions of cake in the microwave for about 20-30 seconds on 50% power for a soft, just-baked texture.
You can easily substitute strawberries, blackberries or raspberries for the blueberries, as well as stone fruit, such as peaches, nectarines or apricots.
Yes, you can omit the cream cheese with no other changes needed.
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High Altitude Blueberry Cream Cheese Cobbler Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan (or a 9×9 inch square baking pan)
Ingredients
- ¾ cup unsalted butter, melted
- ¾ cup whole milk, slightly warmed
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¾ cup granulated sugar, divided
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 oz block cream cheese, cold
- 8 oz fresh blueberries
- ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Melt the butter, then brush about 2 teaspoons of the melted butter inside your baking dish. I used a 9-inch deep-dish pie pan, but a 9×9 inch square baking pan will also work.
- In a bowl, whisk together the rest of the melted butter with the warm milk, egg, vanilla, and 1/2 cup of the sugar.
- Sift the flour, baking powder and salt together, then add the dry ingredients to the wet ingredients and whisk until smooth, about 15 seconds. Pour the batter into the prepared pan.
- Cut the cold cream cheese into chunks, and dollop the cream cheese over the batter. Scatter the blueberries over the batter, then sprinkle the remaining 1/4 cup of sugar over the blueberries.
- Bake the cake for about 45-55 minutes, or until a cake tester or sharp knife inserted in the center comes out clean, or with moist crumbs clinging to it.
- Let the cake cool for 10 minutes, then serve warm with whipped cream or ice cream. When the cake is warm from the oven, the edges will be crisp and slightly chewy, with a soft, cakey center.
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