Description
This delightful Lemon Blueberry Cheesecake Cake features layers of moist lemon cake, a creamy blueberry cheesecake center, and tangy lemon cream cheese frosting. Perfect for spring and summer gatherings, this dessert offers a harmonious balance of citrus tang and sweet blueberry flavors, complemented by a rich and creamy texture that is sure to impress.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Blueberry Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1–2 teaspoons lemon zest
Instructions
- Prepare the cheesecake layer: Preheat the oven to 325°F (163°C). Line and grease a 9-inch springform pan. In a medium bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla, and beat until combined. Gently fold in the blueberries. Pour mixture into the prepared pan and bake for 35–40 minutes or until the center is set. Cool completely, then chill in the fridge for at least 2 hours or overnight.
- Make the lemon cake layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla. Alternately add the flour mixture and milk, starting and ending with the flour mixture. Divide batter evenly between the pans and bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
- Prepare the frosting: Beat the cream cheese and butter together until creamy. Gradually add powdered sugar, lemon juice, vanilla, and lemon zest, beating until the frosting is light and fluffy. Adjust consistency with a small amount of milk if needed.
- Assemble the cake: Place one lemon cake layer on a serving plate and spread a thin layer of frosting on top. Carefully place the chilled blueberry cheesecake layer over it. Add the second lemon cake layer on top. Frost the top and sides evenly with the lemon cream cheese frosting. Optionally, decorate with fresh blueberries, lemon slices, or extra lemon zest. Chill the assembled cake for at least 30 minutes before slicing to ensure clean cuts.
Notes
- For best results, bake all layers ahead and assemble the cake on the day of serving.
- The blueberry cheesecake layer can be baked a day in advance and refrigerated until assembly.
- Store leftover cake in the refrigerator for up to 4 days, well covered.
- If using frozen blueberries, do not thaw before adding to the cheesecake batter to prevent color bleeding.
- Allow the cake to chill before slicing to achieve neat slices.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 44g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
