If you’re looking for the perfect blueberry dessert to enjoy during the spring and summer months, look no further than this delightful Lemon Blueberry Cheesecake Cake. This recipe combines the refreshing flavors of lemon and juicy blueberries with a creamy cheesecake layer and a sweet and tangy lemon cream cheese frosting. It’s a treat that’s sure to impress your family and friends at any gathering or special occasion.
Ingredients
Blueberry Cheesecake:
– ¾ cup fresh blueberries
– 16 oz. cream cheese, at room temperature
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 ½ teaspoons vanilla
– 2 eggs + 1 egg yolk, at room temperature
– 1/4 cup sour cream
– 1/4 cup heavy cream
Lemon Blueberry Cake:
– 2 cups all-purpose flour
– 2 tablespoons cornstarch
– ¼ teaspoon salt
– 2 teaspoons baking powder
– 2/3 cup unsalted butter, at 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 using 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
Instructions
Blueberry Cheesecake:
To start, preheat the oven to 350°F and prepare an 8-inch springform pan. In a food processor, pulse the blueberries and cream cheese, then transfer the mixture to a mixing bowl. Add sugar, flour, and vanilla, and beat until smooth. Mix in the eggs, sour cream, and heavy cream. Pour the batter into the prepared pan and bake in a water bath for 40-45 minutes.
Lemon Blueberry Cake:
Preheat the oven to 350°F and prepare two 8-inch round cake pans. Sift together the flour, cornstarch, baking powder, and salt. Beat butter and sugar until fluffy, then add eggs, vanilla extract, and lemon zest. Alternate adding the flour mixture and milk mixture to the batter, then gently fold in the blueberries. Divide the batter between the pans and bake for 30-35 minutes.
Lemon Cream Cheese Frosting:
Mix the butter and cream cheese until smooth, then add vanilla, salt, lemon zest, and powdered sugar. Beat until smooth.
Assembling the Cake:
Once the cake and cheesecake layers are cooled, assemble the cake by layering the lemon blueberry cake, blueberry cheesecake, and frosting. Decorate with lemon wedges and fresh blueberries.
This Lemon Blueberry Cheesecake Cake is a show-stopping dessert that’s perfect for any spring or summer celebration. The combination of flavors and textures will have your guests coming back for seconds. Plus, you can prepare the cake layers and cheesecake layer ahead of time, making it a convenient option for entertaining. Give this recipe a try and treat yourself to a slice of pure indulgence!
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Lemon Blueberry Cheesecake Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
If you’re looking for the perfect blueberry dessert to enjoy during the spring and summer months, look no further than this delightful Lemon Blueberry Cheesecake Cake. This recipe combines the refreshing flavors of lemon and juicy blueberries with a creamy cheesecake layer and a sweet and tangy lemon cream cheese frosting. It’s a treat that’s sure to impress your family and friends at any gathering or special occasion.
Ingredients
Blueberry Cheesecake:
¾ cup fresh blueberries
16 oz. cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 ½ teaspoons vanilla
2 eggs + 1 egg yolk, at room temperature
1/4 cup sour cream
1/4 cup heavy cream
Lemon Blueberry Cake:
2 cups all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter, at 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 using 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
Instructions
Blueberry Cheesecake:
- Preheat the oven to 350°F and prepare an 8-inch springform pan.
- In a food processor, pulse the blueberries and cream cheese, then transfer the mixture to a mixing bowl.
- Add sugar, flour, and vanilla, and beat until smooth.
- Mix in the eggs, sour cream, and heavy cream.
- Pour the batter into the prepared pan and bake in a water bath for 40-45 minutes.
Lemon Blueberry Cake:
- Preheat the oven to 350°F and prepare two 8-inch round cake pans.
- Sift together the flour, cornstarch, baking powder, and salt.
- Beat butter and sugar until fluffy, then add eggs, vanilla extract, and lemon zest.
- Alternate adding the flour mixture and milk mixture to the batter, then gently fold in the blueberries.
- Divide the batter between the pans and bake for 30-35 minutes.
Lemon Cream Cheese Frosting:
- Mix the butter and cream cheese until smooth, then add vanilla, salt, lemon zest, and powdered sugar.
- Beat until smooth.
Assembling the Cake:
- Once the cake and cheesecake layers are cooled, assemble the cake by layering the lemon blueberry cake, blueberry cheesecake, and frosting.
- Decorate with lemon wedges and fresh blueberries.
Notes
This Lemon Blueberry Cheesecake Cake is a show-stopping dessert that’s perfect for any spring or summer celebration. The combination of flavors and textures will have your guests coming back for seconds. Plus, you can prepare the cake layers and cheesecake layer ahead of time, making it a convenient option for entertaining. Give this recipe a try and treat yourself to a slice of pure indulgence!
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
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