Description
This Lemon Blueberry Cheesecake Cake is a delightful layered dessert combining a zesty lemon cake with a creamy blueberry-studded cheesecake layer, all topped with a luscious lemon frosting. Perfect for summer celebrations, this cake offers a balance of tangy citrus and sweet berries, delivering rich flavors and moist textures that will impress family and friends.
Ingredients
Scale
For the Lemon Cake:
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 cup buttermilk
For the Blueberry Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons milk
Instructions
- Preheat and prepare pans: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prepare for the cheesecake layer.
- Make the cheesecake layer: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract, then gently fold in the blueberries coated with flour to prevent sinking. Pour the cheesecake batter into the prepared springform pan and bake for 35–40 minutes or until the center is set but still slightly jiggly. Remove from oven and let cool completely, then chill in the refrigerator for at least 2 hours to set firmly.
- Make the lemon cake layers: Increase oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar together until fluffy and light in color. Add the eggs one at a time, incorporating well after each addition. Mix in the lemon zest, vanilla extract, and fresh lemon juice. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing gently until just combined. Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pans on wire racks.
- Make the frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar while mixing on low speed. Add lemon juice, lemon zest, and 1 tablespoon of milk, beating until combined. Add more milk as needed, 1 teaspoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Assemble the cake: Place one lemon cake layer on a serving plate or cake stand. Carefully remove the chilled cheesecake from the springform pan and place it atop the first cake layer. Add the second lemon cake layer on top of the cheesecake. Use a spatula or palette knife to frost the top and sides of the cake evenly with the lemon frosting. Optionally, decorate with extra fresh blueberries or lemon zest for a finishing touch. Chill the assembled cake to set the frosting before slicing for clean, neat layers.
Notes
- Use a serrated knife to level the cake layers if needed for even stacking.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
- Tossing the blueberries in flour prevents them from sinking to the bottom of the cheesecake layer during baking.
- Allow adequate chilling time for the cheesecake layer to achieve the best texture.
- Use fresh lemon juice and zest for optimal bright flavor in both cake and frosting.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 48g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
