Description
Indulge in the delightful flavors of Lemon Blueberry Cheesecake Cake, a perfect dessert that blends the zesty brightness of lemon with the sweetness of blueberries. This layered cake features a moist lemon cake base, a rich blueberry cheesecake layer, and is finished with creamy lemon frosting. Ideal for any celebration or simply to brighten your day, this impressive cake is sure to impress your guests with its stunning presentation and refreshing taste.
Ingredients
Scale
- 3/4 cup fresh blueberries
- 16 oz cream cheese
- 2 cups all-purpose flour
- 1/4 cup heavy cream
- 2/3 cup unsalted butter
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 2 eggs + 1 egg yolk, room temperature
- 1/4 cup sour cream
- 2 teaspoons baking powder
- 2 eggs + 1 egg white
- 2 teaspoons lemon zest
- 1/2 cup milk
- 3 tablespoons lemon juice
- 1 1/2 cups blueberries (fresh or frozen, do not thaw if using frozen)
- 3–4 teaspoons flour (for tossing blueberries)
- 12 oz full-fat brick-style cream cheese, softened
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3 1/2 – 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- Lemon wedges
- Fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and wrap it in aluminum foil.
- In a food processor, blend blueberries and cream cheese until smooth. Add sugar, flour, and vanilla; mix well. Incorporate eggs one at a time, then stir in sour cream and heavy cream.
- Pour the cheesecake mixture into the prepared pan. Place it in a larger roasting pan filled halfway with boiling water and bake for 40-45 minutes until set.
- For the lemon cake, whisk together flour, cornstarch, baking powder, and salt in one bowl. In another bowl, beat butter and sugar until fluffy; add eggs one at a time, followed by vanilla extract and lemon zest.
- Alternate adding flour mixture and milk mixture until just combined. Fold in tossed blueberries gently.
- Divide batter into greased cake pans and bake for 30-35 minutes until a toothpick comes out clean; cool completely.
- For frosting, beat butter and cream cheese until smooth; gradually add powdered sugar and mix in vanilla extract and lemon zest.
- Assemble layers: spread frosting between cake layers, top with blueberry cheesecake layer, frost outside of the cake, and chill before serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 380
- Sugar: 29g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg