Lemon Blueberry Cheesecake Cake

If you’re someone who appreciates a dessert that combines the richness of cheesecake with the lightness of a cake, then the Lemon Blueberry Cheesecake Cake is sure to tantalize your taste buds. This innovative dessert beautifully marries the creamy texture of cheesecake with the bright, zesty notes of lemon and the sweet-tart flavors of fresh blueberries. It’s a perfect treat for any occasion, whether you’re hosting a family gathering, celebrating a birthday, or simply indulging yourself on a sunny afternoon.

Lemon Blueberry Cheesecake Cake

Indulge in the heavenly combination of rich cheesecake and light, fluffy cake with this Lemon Blueberry Cheesecake Cake! Perfect for summer gatherings or any special occasion, this beautiful dessert offers a refreshing burst of lemony flavor balanced with sweet blueberries. Easy to make, it brings joy in every bite. Make your celebrations unforgettable with this delightful fusion of flavors. #DessertRecipe #Cheesecake #LemonBlueberry #BakingJoy #SweetTreats

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Ingredients

For the cheesecake layer:

8 oz (225g) cream cheese, softened

1/2 cup (100g) granulated sugar

1 large egg

2 tbsp fresh lemon juice

1 tsp lemon zest

1/2 cup (75g) fresh blueberries

For the cake layers:

2 cups (250g) all-purpose flour

1 1/2 cups (300g) granulated sugar

1/2 cup (120ml) unsalted butter, softened

1 cup (240ml) buttermilk

3 large eggs

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp fresh lemon juice

1 tsp lemon zest

1 cup (150g) fresh blueberries

For the frosting:

1 cup (240ml) heavy whipping cream

1/4 cup (30g) powdered sugar

1 tsp vanilla extract

Zest of 1 lemon

Extra blueberries and lemon slices for garnish

Instructions

Prepare the Cheesecake Layer:

- Preheat the oven to 325°F (165°C). Grease an 8-inch (20cm) springform pan.

- In a mixing bowl, beat the cream cheese and granulated sugar until smooth.

- Add the egg, lemon juice, and zest. Mix until fully combined.

- Gently fold in the blueberries. Pour the mixture into the prepared springform pan.

- Bake for 25-30 minutes until the edges are set but the center is slightly jiggly. Let it cool for about 30 minutes, then refrigerate for at least 2 hours to chill completely.

Make the Cake Layers:

- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

- Beat in the eggs, one at a time, then add the buttermilk, lemon juice, and lemon zest.

- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, blending until just combined.

- Fold in the blueberries gently to avoid breaking them.

Bake the Cake:

- Divide the cake batter evenly between two prepared 9-inch (23cm) round cake pans lined with parchment paper.

- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Frosting:

- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

- Gently fold in the lemon zest for added flavor.

Assemble the Cake:

- Once the cheesecake is fully chilled and the cake layers are cool, place one cake layer on a serving platter.

- Spread a layer of whipped cream frosting over the first cake layer, then carefully place the cheesecake layer on top.

- Add more whipped cream on top of the cheesecake layer and cover it with the second cake layer.

- Finally, spread the remaining whipped cream frosting over the top and sides of the cake.

Garnish and Serve:

- Decorate with extra blueberries and lemon slices.

- Chill for about 30 minutes before slicing to help the layers set.

Prep Time: 30 minutes | Total Time: 4 hours (includes chilling) | Servings: 12-14 slices