Print

Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake
Print Recipe

A bright and refreshing Lemon Blueberry Cheesecake Cake featuring a creamy cheesecake layer infused with zesty lemon and studded with fresh blueberries, all atop a tender cake base. This dessert balances tangy citrus with sweet fruit bursting in every bite, perfect for celebrations or a special homemade treat.

Ingredients

Scale

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup sugar
  • Zest of 2 fresh lemons
  • Juice of 1 lemon (about 2 tbsp)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups fresh blueberries

Cake Layers

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend)
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Zest of 1 lemon

Instructions

  1. Prepare the Cake Layers: Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans. In a bowl, mix flour, sugar, and softened butter until combined. Add eggs one at a time, then stir in vanilla extract, lemon juice, and lemon zest. Pour the batter evenly into the pans and bake for 25-30 minutes or until golden and springy to the touch. Let cake layers cool completely before assembly.
  2. Make the Cheesecake Filling: Beat softened cream cheese until smooth and creamy. Gradually add sugar, lemon zest, lemon juice, vanilla extract, eggs, and sour cream, mixing until well combined into a luscious, tangy cheesecake filling.
  3. Incorporate the Blueberries: Gently fold fresh blueberries into the cheesecake mixture, taking care not to crush them, to keep the berries whole and bursting with juice.
  4. Assemble and Bake: Place one cooled cake layer on a baking pan. Pour the cheesecake filling over it evenly. Carefully place the second cake layer on top, gently pressing to sandwich the filling. Bake at 325°F (160°C) for 40-50 minutes, or until the cheesecake layer is set but still slightly wobbly in the center. Allow to cool completely.
  5. Chill Before Serving: Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow flavors to meld and the cheesecake layer to firm up for easy slicing.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free filling.
  • Always use fresh blueberries to avoid extra moisture; if using frozen, thaw and dry them thoroughly.
  • Fold blueberries gently to maintain a light texture and avoid crushing the fruit.
  • For a creamier texture, consider baking the cheesecake layer in a water bath.
  • Cool cake layers and cheesecake filling completely before assembly to ensure best structure.

Nutrition

Keywords: lemon cheesecake cake, blueberry cheesecake dessert, lemon blueberry cake, creamy cheesecake, fresh berries dessert, gluten-free cheesecake cake

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