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Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake
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Indulge in the ultimate spring and summer treat with this refreshing Lemon Blueberry Cheesecake Cake. Delightfully layered, this dessert features a moist lemon cake base complemented by a rich blueberry cheesecake layer, all topped with tangy lemon cream cheese frosting. Perfect for birthdays, picnics, or any sunny gathering, this cake is not only visually stunning but also incredibly easy to make. With its balance of sweet and tart flavors, every bite promises to be a celebration of seasonal goodness.

Ingredients

Scale
  • 3/4 cup fresh blueberries
  • 16 oz. cream cheese, room temperature
  • 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
  • 1/4 cup heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter, room temperature
  • 1 1/3 cups granulated sugar
  • 2 eggs + 1 egg white
  • 1 1/2 teaspoons vanilla extract
  • 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

  1. Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan for the cheesecake layer.
  2. In a food processor, blend blueberries and cream cheese until smooth. Mix in sugar, flour, vanilla, eggs, sour cream, and heavy cream until creamy.
  3. Pour the mixture into the prepared springform pan and bake in a water bath for 40-45 minutes. Allow cooling before refrigerating.
  4. For the lemon cake, combine dry ingredients in one bowl and wet ingredients in another. Mix together and fold in floured blueberries before baking for 30-35 minutes.
  5. Make the frosting by beating together softened butter and cream cheese until smooth; gradually add powdered sugar and lemon zest.
  6. Assemble by layering the lemon cake with blueberry cheesecake and frosting.

Nutrition

Find it online: https://auntcooks.com/lemon-blueberry-cheesecake-cake-2/