Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with our Lemon Blueberry Cheesecake Cake. This stunning dessert features moist lemon cake layers generously filled with juicy blueberries, a rich blueberry cheesecake layer, and topped with a velvety lemon cream cheese frosting. Perfect for spring and summer gatherings, this cake is not only visually impressive but also bursting with refreshing flavors that will leave your guests craving more. Whether it’s a birthday celebration or a casual picnic, this cake will undoubtedly be the star of the show.
Ingredients
Scale
- 3/4 cup fresh blueberries
- 16 oz cream cheese
- 2 cups all-purpose flour
- 2/3 cup unsalted butter
- 1 cup granulated sugar
- 4 eggs (plus 1 yolk)
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 12 oz cream cheese (for frosting)
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Prepare an 8-inch springform pan for the cheesecake and two round cake pans for the lemon cake.
- For the cheesecake, blend blueberries and cream cheese until smooth; mix in sugar, flour, and eggs until combined. Bake in a water bath for 40-45 minutes.
- For the lemon cake, whisk dry ingredients together; beat butter and sugar until fluffy. Add eggs, zest, and alternating flour and milk mixtures. Fold in blueberries.
- Bake the cakes for 30-35 minutes until a toothpick comes out clean.
- Prepare frosting by beating cream cheese and butter; add powdered sugar gradually.
- Assemble by layering cake, cheesecake, and frosting as desired.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg