The layers of Lemon Blueberry Cake are incredibly moist and soft. The tender butter cake is infused with fresh lemon juice and lemon zest, and it’s studded with bursts of juicy blueberries. The combination of sweet and tart flavors makes it the perfect treat for the warmer seasons.
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Lemon Blueberry Cheesecake Cake
Description
Indulge in the delightful fusion of tangy and sweet with this Lemon Blueberry Cheesecake Cake, a stunning dessert that layers moist lemon blueberry cake with creamy blueberry cheesecake.
Ingredients
Scale
Blueberry Cheesecake:
- ¾ cup fresh blueberries
- 16 oz. cream cheese, room temperature
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 eggs + 1 egg yolk, room temperature
- ¼ cup sour cream
- ¼ cup heavy cream
Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter, room temperature
- 1 and ⅓ 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 fresh blueberries (if using frozen, do not thaw)
- 3–4 teaspoons 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
Instructions
Blueberry Cheesecake:
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line with parchment paper. Wrap the outside of the pan in aluminum foil.
- In a food processor, blend blueberries and cream cheese until smooth. Transfer to a bowl.
- Add sugar, flour, and vanilla to cream cheese mixture. Beat until smooth.
- Mix in eggs and egg yolk one at a time, followed by sour cream and heavy cream. Avoid overmixing.
- Pour batter into prepared pan. Set in a roasting pan and add boiling water halfway up the side of the springform pan.
- Bake for 40-45 minutes. Cool, then refrigerate for several hours or overnight.
Lemon Blueberry Cake:
- Preheat oven to 350°F (175°C). Butter, flour, and line two 8-inch cake pans.
- Sift together flour, corn starch, baking powder, and salt.
- Mix milk and lemon juice. Set aside.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and lemon zest.
- Alternately add dry ingredients and milk mixture to the butter mixture. Fold in floured blueberries.
- Divide batter among pans. Bake for 30-35 minutes. Cool on a wire rack.
Cream Cheese Frosting:
- Beat butter and cream cheese until smooth. Add vanilla, salt, and lemon zest.
- Gradually add powdered sugar to desired consistency. Beat until smooth.
Assembling the Cake:
- Place one cake layer on a plate. Spread with frosting.
- Add cheesecake layer. Top with frosting.
- Add second cake layer. Frost the top and sides.
- Garnish with lemon wedges and blueberries. Refrigerate before serving.
Notes
- Cream Cheese Temperature: Ensure the cream cheese is at room temperature before mixing to avoid lumps in both the cheesecake and frosting.
- Egg Temperature: Room temperature eggs blend more smoothly into the batter, contributing to a more uniform cake texture.
- Preventing Blueberry Sinkage: Tossing blueberries in flour before folding them into the cake batter helps distribute them evenly and prevents them from sinking to the bottom.
- Water Bath for Cheesecake: The water bath method helps to bake the cheesecake gently, reducing the risk of cracks and ensuring a smooth texture.
- Cooling Time: Allowing the cheesecake to cool completely in the refrigerator, preferably overnight, ensures it sets properly before assembling the cake.
- Frosting Thickness: Adjust the amount of powdered sugar in the frosting based on your desired sweetness and thickness. Start with the minimum and add as needed.
- Cake Assembly: Ensure all components (cheesecake and lemon blueberry cakes) are completely cooled before assembly to prevent the frosting from melting.
- Decorating: Use a light hand when applying the frosting between layers to keep the structure stable. The garnish of lemon wedges and fresh blueberries adds a refreshing touch and visually enhances the cake.
