Lemon Blueberry Cheesecake Cake
Indulge in our Lemon Blueberry Cheesecake Cake, a delightful layered dessert that harmoniously blends the zesty flavors of lemon with juicy blueberries. This stunning cake features a moist lemon cake base topped with a rich blueberry cheesecake layer and finished with a creamy lemon frosting. Perfect for spring and summer gatherings, it promises to impress your guests with its refreshing taste and elegant presentation. Whether it’s a birthday celebration or a casual family dinner, each slice is sure to leave everyone craving more.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat the oven to 350°F (175°C). Prepare an 8-inch springform pan by greasing it and lining the bottom with parchment paper.
- For the blueberry cheesecake layer, blend fresh blueberries and cream cheese until smooth. Mix in sugar, flour, eggs, sour cream, and heavy cream until creamy. Pour into the prepared pan and bake in a water bath for 40-45 minutes until set. Cool completely.
- For the lemon blueberry cake, whisk together flour, cornstarch, baking powder, and salt in one bowl. In another bowl, cream butter and sugar until fluffy; add eggs, milk mixed with lemon juice, vanilla extract, and lemon zest. Gradually mix the dry ingredients into the wet mixture followed by folding in floured blueberries. Bake in two round pans for 30-35 minutes.
- For the frosting, beat softened cream cheese and butter until smooth; gradually add powdered sugar and mix in lemon zest.
- Assemble by layering the cakes with frosting and blueberry cheesecake in between. Decorate as desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Find it online: https://auntcooks.com/lemon-blueberry-cheesecake-cake/