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Lemon Blueberry Cheesecake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 32 reviews
  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Cheesecake Cake is a dreamy combination of creamy cheesecake layered between moist lemon cake and bursting with juicy blueberries. Perfect for spring and summer gatherings, this dessert is both refreshing and indulgent with bright citrus flavor and rich texture.

Ingredients

Cheesecake Layer

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs

Lemon Cake Layers

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)

Lemon Cream Cheese Frosting

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Cheesecake Layer: Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper. Beat the cream cheese and sugar together until smooth and creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing gently after each addition until just combined. Pour this batter into the prepared pan and bake for 40 to 45 minutes, or until the cheesecake is set. Allow it to cool completely, then refrigerate to chill.
  2. Prepare Lemon Cake Layers: Preheat the oven to 350°F and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until fluffy and light. Add eggs one at a time, beating well after each. Mix in fresh lemon juice, lemon zest, and vanilla extract. Alternately add the flour mixture and buttermilk to the wet mixture, starting and ending with the flour mixture. Gently fold in the floured blueberries. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
  3. Make Frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar while mixing. Stir in fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
  4. Assemble the Cake: Place one lemon cake layer onto a serving platter. Top with the chilled cheesecake layer. Add the second lemon cake layer on top. Frost the top and sides of the assembled cake with the lemon cream cheese frosting. Chill the cake in the refrigerator for at least 1 hour before serving to set the frosting and flavors.

Notes

  • If using frozen blueberries, do not thaw before folding into the batter to prevent color bleeding and sogginess.
  • Make the cheesecake layer a day ahead to save time during assembly and enhance flavors.

Find it online: https://slsrecipes.com/lemon-blueberry-cheesecake-cake-recipe/