Les Petits Gâteaux aux Bleuets

Adapted from Big Mama's Home Kitchen

These little blueberry cupcakes won first place for Greg Goetsch at a recent City Market staff recipe contest. Greg recommends using full-fat cream cheese, fresh blueberries, and a dollop of Fat Toad Farm caramel over each cheesecake. Since these bite-sized treats are so small, why not indulge?

Little Blueberry Cakes

Prep Time

15 minutes

Cook Time

40 minutes


32 Servings


1 1⁄2 cups graham crackers (crumbs)
4 tablespoons butter (unsalted, melted)
1 teaspoon cinnamon, ground
2 pounds cream cheese
1 cup sugar
2 teaspoons vanilla extract
4 egg
  lemon zest (from one lemon)
1 pint blueberries
1⁄4 cup sugar (or honey)
1 tablespoon lemon juice
1⁄2 cup water
2 tablespoons cornstarch


Preheat oven to 325 degrees F. Bring the cream cheese to room temperature and melt the butter.

Mix the graham cracker crumbs, butter, and cinnamon in a bowl. Fill your cupcake trays with liners. Spoon about 2 tablespoons of crust mixture into each liner and press flat with your spoon or the bottom of a small glass. Place in the oven and bake for 5 minutes. Remove from the oven and set aside.

Using an electric mixer, beat the cream cheese with the sugar and vanilla. Gradually, add the eggs and continue beating until all is smooth. Mix in the lemon zest. Drop several fresh blueberries over each of the waiting cupcake crusts, then pour batter over the blueberries, filling each liner 3/4 full. Place in the oven and bake until set, checking after 20 minutes. Remove and let cool.

Prepare the sauce by combining the remaining blueberries with sugar, lemon juice and water in a sauce pan. Bring to a boil and simmer for 5 minutes. Add the cornstarch and stir thoroughly to remove any lumps. Once thickened into a sauce, let cool. Dollop a spoonful of sauce over each cheesecake, then refrigerate overnight before serving.