Description
Lemon Blueberry Cheesecake Cake is a refreshing and indulgent dessert that perfectly embodies the spirit of spring and summer. This delightful treat features layers of moist lemon cake studded with juicy blueberries, all topped with a luscious blueberry cheesecake layer and finished with a sweet and tangy lemon cream cheese frosting. Ideal for birthdays, picnics, or any special gatherings, this cake is sure to impress your guests with its stunning appearance and irresistible flavors.
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 your oven to 350°F (175°C). Prepare an 8-inch springform pan for the cheesecake layer by greasing it and lining it with parchment paper.
- For the blueberry cheesecake, blend blueberries with cream cheese until smooth, then mix in sugar, flour, vanilla extract, eggs, sour cream, and heavy cream. Pour into the prepared pan and bake in a water bath for 40-45 minutes. Cool completely.
- For the lemon blueberry cake, whisk together dry ingredients. Beat butter and sugar until fluffy; add eggs, vanilla extract, and lemon zest. Alternately mix in flour mixture and milk mixture until just combined. Fold in floured blueberries gently.
- Divide batter between two greased round cake pans and bake for 30-35 minutes. Cool completely before assembling.
- Make the frosting by beating together softened cream cheese and butter; gradually add powdered sugar until desired sweetness is achieved.
- Assemble the cake by layering one lemon blueberry cake layer with frosting, followed by the cheesecake layer, topped with another cake layer. Frost the top and sides; chill before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 367
- Sugar: 30g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg