Description
Creamy lemon blueberry cheesecake cake blends tangy citrus with sweet berries in a luxurious dessert. Rich layers of moist cake and smooth cheesecake create a delightful treat you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 cup fresh blueberries
- Zest of 2 lemons
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Prepare workspace by setting oven to 350F and preparing two 9-inch round cake pans with grease and flour.
- Create dry cake mixture by whisking flour, baking powder, and salt in a medium bowl.
- In a separate large bowl, cream butter and sugar until fluffy, incorporating eggs individually with thorough mixing after each addition.
- Enhance batter with vanilla extract and lemon zest, creating aromatic base.
- Gradually incorporate dry ingredients into wet mixture, alternating with milk and maintaining smooth consistency.
- Gently fold fresh blueberries into batter, distributing evenly throughout.
- Distribute batter equally between prepared pans, ensuring uniform depth.
- Bake for 25-30 minutes until toothpick emerges clean, indicating cake’s perfect doneness.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Reduce oven temperature to 325F for cheesecake preparation.
- Blend cream cheese and sugar until silky smooth, adding egg, vanilla, and sour cream.
- Pour cheesecake batter into greased springform pan, baking 30-35 minutes until center sets.
- Refrigerate cheesecake for minimum 4 hours or overnight for optimal texture.
- Create blueberry topping by combining blueberries, sugar, lemon juice, cornstarch, and water in saucepan.
- Simmer topping over medium heat, stirring constantly until thickened and glossy.
- Prepare lemon glaze by whisking powdered sugar and lemon juice until smooth.
- Assemble cake by placing first cake layer on serving plate.
- Spread cheesecake layer evenly over first cake layer.
- Position second cake layer atop cheesecake.
- Finish by drizzling lemon glaze and spooning blueberry topping over assembled cake.
Notes
- Swap blueberries with raspberries or strawberries for a vibrant flavor twist that keeps the cake exciting and versatile.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie, diabetic-friendly dessert option.
- Prevent blueberries from sinking by tossing them in a light dusting of flour before folding into the cake batter, ensuring even distribution.
- Make the cheesecake layer extra smooth by bringing cream cheese to room temperature and using a hand mixer at medium speed to eliminate lumps.
- Prep Time: 30 minutes
- Cook Time: 60-65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 345 kcal
- Sugar: 26 g
- Sodium: 140 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg