Description
Indulge in the delight of our Lemon Blueberry Cheesecake Cake, a perfect harmony of tangy lemon and sweet blueberries that shines during warmer months. This stunning dessert features moist lemon cake layers enveloping a rich blueberry cheesecake filling, all topped with a luscious lemon cream cheese frosting. Ideal for special occasions like birthdays or summer picnics, this cake is not only a feast for the eyes but also a treat for the taste buds. With easy-to-follow instructions, even novice bakers can create this showstopper without stress. Impress your guests with its unique flavor combination and beautiful presentation!
Ingredients
Scale
- 16 oz. cream cheese
- 3/4 cup fresh blueberries
- 2 cups all-purpose flour
- 2/3 cup unsalted butter
- 1 1/3 cups granulated sugar
- 4 eggs (plus 1 egg yolk)
- Zest of 2 lemons
- For garnish: fresh blueberries and lemon wedges
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan for the cheesecake layer and two round cake pans for the lemon cake.
- In a food processor, blend blueberries and cream cheese until smooth. Combine with sugar, flour, vanilla, and eggs; mix until creamy.
- Prepare the lemon blueberry cake batter by creaming butter and sugar together before adding eggs, vanilla, and zest. Alternate mixing in dry ingredients and milk/lemon juice.
- Fold in floured blueberries gently into the cake batter.
- Bake both layers as directed; allow to cool completely before frosting with lemon cream cheese frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg