Lemon Blueberry Cheesecake Cake (Print Format)
Moist lemon cake and blueberry cheesecake combine with tangy lemon cream cheese frosting for a fresh finish.
# Ingredients:
→ Blueberry Cheesecake
01 -
3/4 cup fresh blueberries
02 -
16 oz cream cheese, room temperature
03 -
1/2 cup granulated sugar
04 -
2 tablespoons all-purpose flour
05 -
1 1/2 teaspoons vanilla extract
06 -
2 eggs + 1 egg yolk, room temperature
07 -
1/4 cup sour cream
08 -
1/4 cup heavy cream
→ Lemon Blueberry Cake
09 -
2 cups all-purpose flour
10 -
2 tablespoons cornstarch
11 -
1/4 teaspoon salt
12 -
2 teaspoons baking powder
13 -
2/3 cup unsalted butter, room temperature
14 -
1 1/3 cups granulated sugar
15 -
2 eggs + 1 egg white
16 -
1 1/2 teaspoons vanilla extract
17 -
2 teaspoons lemon zest
18 -
1/2 cup milk
19 -
3 tablespoons lemon juice
20 -
1 1/2 cups blueberries, fresh (do not thaw if frozen)
21 -
3-4 teaspoons flour (to toss the blueberries)
→ Lemon Cream Cheese Frosting
22 -
12 oz full-fat brick-style cream cheese, softened
23 -
1 cup unsalted butter, softened
24 -
1/4 teaspoon salt
25 -
3 1/2 to 4 1/2 cups powdered sugar
26 -
2 teaspoons vanilla extract
27 -
1 tablespoon lemon zest
→ For Garnish
28 -
Lemon wedges
29 -
Fresh blueberries
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment. Wrap the pan in a double layer of heavy-duty aluminum foil to prevent leaks during the water bath. Pulse blueberries and cream cheese in a food processor, then transfer to a mixing bowl. Add sugar and flour, beating until smooth and creamy. Mix in vanilla. Add eggs one at a time, mixing gently after each addition. Avoid overmixing. Stir in sour cream and heavy cream. Pour batter into the springform pan and smooth the top. Place the springform pan in a roasting pan filled with boiling water halfway up the sides. Bake for 40-45 minutes or until the center is set. Remove from the water bath, run a knife around the edges, and cool to room temperature. Refrigerate for several hours or overnight.
02 -
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment circles. Sift together the flour, cornstarch, baking powder, and salt. Set aside. Stir milk and lemon juice together to curdle. Beat butter and sugar on medium-high speed until pale and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest. Add 1/3 of the flour mixture, then half of the milk mixture, alternating until combined. Do not overmix. Toss blueberries in flour and gently fold into the batter. Divide batter evenly between prepared pans, smoothing the tops. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
03 -
Beat cream cheese and butter on medium speed until smooth, being careful not to overbeat. Mix in vanilla, salt, and lemon zest. Gradually add powdered sugar until the desired sweetness and thickness are reached. Scrape down sides of the bowl and beat until smooth.
04 -
Place one layer of the cake on a serving plate and spread a thin layer of frosting over the top. Add the blueberry cheesecake layer and spread another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before slicing.
# Tips:
01 -
Refrigerating the cake before slicing helps it maintain its structure while cutting.