Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake is a luscious and indulgent dessert that combines the zesty brightness of lemon, the burst of sweet blueberries, and the rich, creamy decadence of cheesecake. This delectable cake is a harmonious fusion of flavors and textures, making it a standout choice for special occasions or a delightful treat any day.

The base of this cake typically consists of a light and airy lemon-flavored cake layer. The lemon zest and juice infuse the batter with a citrusy tang, providing a refreshing contrast to the sweetness that follows. The cake layer serves as a vibrant foundation, setting the stage for the layers of indulgence to come.

Nestled within the lemony layers is a velvety cheesecake filling generously studded with plump blueberries. The cheesecake layer introduces a luxurious creaminess that complements the tartness of the lemon, creating a perfect balance of sweet and tangy notes. The blueberries add juicy bursts of flavor, creating a delightful contrast in every bite.

To further enhance the decadence, the Lemon Blueberry Cheesecake Cake is often crowned with a luscious cream cheese frosting. This frosting is a velvety blend of cream cheese, powdered sugar, and sometimes a hint of lemon, creating a smooth and luxurious finish that ties all the layers together.

The visual appeal of this dessert is as captivating as its taste. Slices of the cake reveal a stunning cross-section, showcasing the vibrant yellow of the lemon cake, the marbled swirls of blueberry cheesecake, and the creamy white frosting. This makes it a show-stopping centerpiece for celebratory occasions.

Whether served at a festive gathering, a family dinner, or as a special treat to oneself, the Lemon Blueberry Cheesecake Cake is a celebration of flavors and textures. Its harmonious combination of citrusy brightness, sweet blueberries, and creamy cheesecake elevates it to a dessert that delights the senses and leaves a lasting impression.


Blueberry Cheesecake:

¾ cup fresh blueberries

16 oz. cream cheese- room temperature

1/2 cup granulated sugar

2 Tablespoons all-purpose flour

1 ½ teaspoons vanilla

2 eggs + 1 egg yolk- room temperature

1/4 cup sour cream

1/4 cup heavy cream

Lemon Blueberry Cake:

2 cups all-purpose flour

2 Tablespoons corn starch

¼ teaspoon salt

2 teaspoons baking powder

2/3 cup unsalted butter-room temperature

1 and 1/3 cups granulated sugar

2 eggs + 1 egg white

1 ½ teaspoons vanilla extract

2 teaspoons lemon zest

½ cup milk

3 Tablespoons lemon juice

1 ½ cups blueberries- fresh (if use frozen do not thaw)

3–4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

12 oz. full-fat brick style cream cheese- softened

1 cup unsalted butter-softened

¼ teaspoon salt

3 ½ –4 ½ cups powdered sugar

2 teaspoons vanilla extract

1 Tablespoon lemon zest

For garnish:

lemon wedges

fresh blueberries

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Blueberry Cheesecake:

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.

To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.

Add eggs, one at the time mixing after each addition just to combine, do not over mix.

Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.

Lemon Blueberry Cake:

Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.

Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.

Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.

With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.

First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.

In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Cream Cheese Frosting:

Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.

Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Store in the fridge.



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