Blueberry Earthquake Cake Recipe
Blueberry Earthquake Cake Recipe is a rich, gooey dessert that blends soft cake, sweet blueberries, chocolate chips, and a creamy swirl of cream cheese that cracks beautifully as it bakes. I made this Blueberry Earthquake Cake Recipe after watching a home baker prepare it in a baking video, and the marbled texture caught my attention.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick (for doneness testing)
Ingredients
- 1 box yellow or white cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- 1 cup fresh blueberries
- 1¾ cups chocolate chips semi sweet or white
- 8 oz cream cheese softened
- ½ cup unsalted butter melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Get The Oven And Pan Ready
- Set your oven to 350°F (175°C) so it can heat up while you prepare the batter. Lightly grease a 9×13-inch baking dish, or line it with parchment paper for easy removal later.
Step 2: Mix The Cake Batter
- In a large mixing bowl, add the cake mix, eggs, vegetable oil, and milk. Beat everything together for about 2 minutes, until the batter looks smooth and well combined. Gently stir in the blueberries and chocolate chips. Pour the batter into the prepared baking dish and spread it out evenly.
Step 3: Make The Cream Cheese Layer
- In another bowl, beat the softened cream cheese until smooth. Add the melted butter, powdered sugar, and vanilla extract. Continue mixing until the texture is creamy with no lumps.
Step 4: Swirl It Together
- Drop spoonfuls of the cream cheese mixture over the cake batter. Using a knife, lightly swirl it through the batter to create a marbled effect. Don’t mix too much the swirls should still be visible so the cake forms its signature cracked look as it bakes.
Step 5: Bake And Cool
- Place the dish in the oven and bake for 45 to 50 minutes. The center should be mostly set but still a little soft. When you insert a toothpick, it should come out with moist crumbs, not wet batter. Let the cake cool before cutting and serving.