Leave the cream cheese, butter, and eggs at room temperature. Defrost the frozen blueberries.
Pre-heat the oven to 180°C. Beat the cream cheese and butter with a hand mixer until creamy.
Divide the sugar into 2 to 3 portions and add one portion at a time to the cream cheese mixture and mix well.
Add the beaten eggs little by little to 3.
After mixing well.
Add the sifted A ingredients and stir gently with a plastic spatula.
Lightly dust the blueberries with plain flour (not listed in the ingredients).
Mix in the blueberries.
Stir in the rum and mix gently.
Pour the filling into the greased ring mould and flatten the surface. Remove as much air as possible. I made 1.5 times of filling and made an extra cake in a mini pudding mould.
Bake for 30 minutes at 180°C until a skewer inserted into the middle comes out clean.
Remove the cake from the mold and leave to cool.
Dust with powdered sugar.
It is tasty with a gentle sweetness of blueberries.
It is perfect for serve to guests.
Story Behind this Recipe
I bought a ring mold and I have never used it. I wanted to use up cream cheese so I made this cake.
Adjust the cooking temperature and time according to the oven you have at home. It is important to whip the batter well with a hand mixer. You will have a light sponge cake. You can use lemon juice instead of rum to create a refreshing taste.