Description
A delicious Lemon Blueberry Cheesecake Cake that combines the flavors of lemon and blueberries in a moist cake with a creamy cheesecake layer.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh blueberries
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons lemon juice
- 2 cups fresh blueberries (for topping)
- ¼ cup granulated sugar (for topping)
- 1 tablespoon cornstarch (for topping)
- 1 tablespoon lemon juice (for topping)
- 1 tablespoon water (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, buttermilk, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- In another bowl, beat the cream cheese until smooth.
- Add the powdered sugar, vanilla extract, eggs, and lemon juice, mixing until creamy and well combined.
- Divide the cake batter evenly between the two prepared pans.
- Pour the cheesecake mixture over the batter in each pan and swirl slightly with a knife.
- Bake for 30-35 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 them to a wire rack to cool completely.
- For the blueberry topping, combine the blueberries, granulated sugar, cornstarch, lemon juice, and water in a saucepan over medium heat.
- Cook for about 5-7 minutes, stirring gently until the blueberries start to burst and the mixture thickens.
- Remove from heat and let cool.
- Once the cakes are completely cooled, layer them with the blueberry topping in between and on top.
- Serve chilled or at room temperature.
Notes
- For a lighter version, substitute Greek yogurt for half of the cream cheese.
- Add a layer of lemon curd between the cake layers for an extra burst of flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg