emon Blueberry Cheesecake Cake is Pure Summer Bliss

Imagine a warm summer day, the sun shining brightly, and a gentle breeze rustling through the trees. What could be more delightful than a slice of Lemon Blueberry Cheesecake Cake? This exquisite dessert is a harmonious blend of light, fluffy lemon cake and a rich, creamy cheesecake layer, all topped with a luscious lemon curd and adorned with fresh blueberries. Each bite is a celebration of vibrant flavors, where the tartness of lemon meets the sweetness of blueberries, creating a refreshing treat that perfectly captures the essence of summer.

emon Blueberry Cheesecake Cake is Pure Summer Bliss

Discover a delightful fruit crumble recipe that brings together the sweetness of seasonal fruits and a crispy, buttery topping. This homemade dessert idea is perfect for any occasion, offering a warm, comforting treat thats sure to impress your loved ones. Afterka has never tasted so good! FruitCrumble HomemadeDessert BakingJoy SweetTreats DessertIdeas FruityDelights SummerBaking

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Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

Zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh blueberries

For the Cheesecake Layer:

8 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 tablespoon lemon juice

½ cup fresh blueberries (for topping)

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Lemon zest for garnish (optional)

Instructions

Prepare the Cake:

- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

- In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light in color.

- Add eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, and lemon juice until combined.

- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Gently fold in the fresh blueberries.

- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.

Make the Cheesecake Layer:

- While the cake is cooling, prepare the cheesecake layer. Preheat the oven to 325°F (160°C).

- In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract, egg, and lemon juice. Mix until well combined.

- Pour the cheesecake mixture onto the cooled first layer of cake in one of the previously greased pans. Spread it evenly across the top.

- Bake for 30-35 minutes or until the center is set and the edges begin to pull away from the pan. Allow it to cool completely before assembling the cake.

Assemble the Cake:

- Once the cheesecake layer is completely cool, carefully place it on top of the second round cake layer.

- In a small bowl, whisk together the powdered sugar and lemon juice to create the glaze. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

- Drizzle the lemon glaze over the top of the assembled cake and sprinkle with additional lemon zest and fresh blueberries.

Serve and Enjoy:

- Slice the cake and serve chilled for a refreshing summer dessert. Enjoy the delightful blend of creamy cheesecake, zesty lemon, and juicy blueberries with each bite!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12