Description
Mouthwatering lemon blueberry cheesecake cake combines zesty citrus with sweet berry perfection. Creamy layers of tangy bliss promise a delightful dessert that will make taste buds dance with pure culinary joy.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 2/3 cup unsalted butter (room temperature)
- 1/2 cup milk
- 2 eggs
- 1 egg white
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
Blueberry and Cheesecake Filling Ingredients:
- 1 1/2 cups blueberries (fresh or frozen)
- 3–4 teaspoons flour (for tossing blueberries)
- 3/4 cup fresh blueberries
- 16 ounces (454 grams) cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
Frosting Ingredients:
- 12 ounces (340 grams) full-fat brick-style cream cheese (softened)
- 1 cup unsalted butter (softened)
- 3 1/2 – 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
- Prepare the springform pan by greasing an 8-inch pan, lining the bottom with parchment paper, and wrapping it in two layers of aluminum foil to prevent water seepage.
- Pulse blueberries and cream cheese in a food processor until smooth, transferring to a mixing bowl.
- Incorporate sugar and flour, beating until creamy, then mix in vanilla extract.
- Gently add eggs one at a time, avoiding overmixing.
- Blend in sour cream and heavy cream until achieving a smooth consistency.
- Transfer batter to the prepared springform pan, leveling the surface carefully.
- Position the pan in a larger roasting pan and carefully fill with boiling water halfway up the springform pan’s sides.
- Bake at 350°F for 40-45 minutes until the center sets completely.
- Remove from water bath, delicately run a knife around edges, and cool to room temperature before refrigerating.
- Prepare cake pans by greasing two 8-inch round pans, lining bottoms with parchment paper.
- Whisk together dry ingredients: flour, cornstarch, baking powder, and salt.
- Create buttermilk by mixing milk and lemon juice, allowing to curdle briefly.
- Cream butter and sugar for 4 minutes until light and fluffy.
- Incorporate eggs individually, mixing thoroughly after each addition, then stir in vanilla and lemon zest.
- Alternate adding flour mixture and milk mixture in three stages, mixing until just combined.
- Coat blueberries in flour, then gently fold into the batter.
- Distribute batter evenly between prepared pans, smoothing the tops.
- Bake at 350°F for 30-35 minutes, testing with a toothpick for doneness.
- Allow cakes to cool in pans for 10-15 minutes, then transfer to a wire rack.
- Beat butter and cream cheese until smooth, being careful not to overbeat.
- Mix in vanilla, salt, and lemon zest.
- Gradually add powdered sugar until reaching desired consistency and sweetness.
- Place first cake layer on serving plate and spread a thin frosting layer.
- Position cheesecake layer, adding another frosting layer.
- Top with second cake layer and completely frost the exterior.
- Garnish with fresh blueberries and lemon wedges.
- Refrigerate for 45 minutes to set layers before serving.
Notes
- Prevent Blueberry Sinking by tossing fresh berries in a light dusting of flour before folding into cake batter, which helps distribute them evenly without dropping to the bottom.
- Create Moisture-Rich Texture by using room temperature ingredients, especially eggs and cream cheese, which blend more smoothly and produce a creamier consistency.
- Handle Cheesecake Delicately by avoiding overmixing the batter, which can introduce excess air and cause cracking during baking, resulting in a less smooth surface.
- Adapt for Dietary Restrictions by substituting gluten-free flour blend, using dairy-free cream cheese alternatives, and replacing eggs with flax eggs for vegan and gluten-sensitive individuals.
- Prep Time: Approximately 35 minutes
- Cook Time: 70-80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 469 kcal
- Sugar: 42 g
- Sodium: 187 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 124 mg