Blueberry Cream Cheese Butter Cake

I finally started to use my new oven to bake cake for the first time. Have been wanting to try out this recipe but due some problem of the oven and I was rather busy a few weeks back. So I chose to use it on a new year day. My own way of celebration new year day. LOL..

Whole recipe was taken from: http://ellenaguan.blogspot.sg/2013/04/assorted-cakes-for-tea.html

(I used a 19 cm round cake tin and used up 12 cup cakes cases)

Ingredients:-

250g PHILADELPHIA Cream Cheese, softened 

250g Self Raising Flour

250g Unsalted Butter, softened

200g Caster Sugar

70ml Fresh Milk

3 Eggs (55g each)

1 Teaspoon Vanilla Extract

 250g Fresh Blueberries

Method:-

1. Preheat the oven to 160°C (degree Celsius), grease and line cake tin with baking paper. Or for easy serving, bake them in individual cupcake case. 
2. Beat butter, sugar and vanilla using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed. Lastly add in cream cheese and milk and beat until smooth. 
3. Next add in flour, beat briefly until mixed. Fold in the blueberries (set aside some for toppings) carefully using a spatula and spoon the cake batter into the round tin or cupcake cases. 
4. Bake the square pan in the preheated oven for approximately 50 minutes until a skewer in the middle comes out clean. For cupcake size, bake for approximately 30 minutes. 
5. When the cake(s) are cooled, dust with icing sugar and serve.

I like the combination of cream cheese and blueberry taste. Will bake again second time. So much fun baking cake!