Description
Delight in the refreshing flavors of this Lemon Blueberry Cheesecake Cake. A moist lemon cake layered with rich cheesecake and topped with a luscious blueberry sauce, it’s the perfect dessert for any occasion.
Ingredients
Scale
For the Lemon Blueberry Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 cup whole milk
- 1 cup fresh blueberries
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
For the Lemon Blueberry Topping:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- For the cake, in a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Gently fold in the blueberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- For the cheesecake layer, beat the cream cheese and granulated sugar until smooth. Add the egg, vanilla extract, and sour cream. Mix until well combined.
- Reduce the oven temperature to 325°F (165°C). Grease a 9-inch springform pan and pour in the cheesecake batter. Bake for 30-35 minutes, or until the center is set. Cool completely, then refrigerate for at least 4 hours or overnight.
- For the topping, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool.
- For the glaze, mix the powdered sugar and lemon juice until smooth.
- To assemble, place one cake layer on a serving plate. Spread a layer of cheesecake over the cake, then top with the second cake layer. Drizzle with lemon glaze and spoon the blueberry topping over the cake.
Notes
- Ensure the cheesecake layer is fully chilled before assembling.
- Garnish with additional fresh blueberries if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
