Introduction:
Savor the refreshing flavors of summer with this Lemon Blueberry Cheesecake Cake. This delightful dessert features a rich cheesecake layer nestled between two moist lemon-flavored cake layers, topped with a luscious blueberry sauce. It’s perfect for birthdays, picnics, or any special occasion where you want to impress your guests!
Inspiration Behind the Recipe:
This cake is inspired by the classic combination of lemon and blueberries, which is beloved in many dessert recipes. The tangy lemon flavor perfectly complements the sweetness of the blueberries, creating a balanced and irresistible treat.
Ingredients Breakdown:
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- For the Blueberry Sauce:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Step-by-Step Recipe:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Make the Lemon Cake Batter:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Bake the Lemon Cakes:
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. - Make the Cheesecake Layer:
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Pour the cheesecake batter into a greased 9-inch round cake pan.
- Bake the Cheesecake Layer:
Bake the cheesecake at 325°F (160°C) for 50-60 minutes or until set. The center may still be slightly jiggly. Allow to cool completely. - Prepare the Blueberry Sauce:
In a saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the blueberries start to burst. Add the cornstarch mixture and cook until thickened, about 2-3 minutes. Remove from heat and let cool. - Assemble the Cake:
Once the cakes and cheesecake layer are completely cool, place one lemon cake layer on a serving platter. Top with the cheesecake layer, then add the second lemon cake layer on top. - Add Blueberry Sauce:
Drizzle the blueberry sauce over the top of the assembled cake, allowing it to drip down the sides. - Chill and Serve:
For the best flavor, refrigerate the cake for at least 2 hours before slicing. Serve chilled and enjoy!
Tips for the Perfect Lemon Blueberry Cheesecake Cake:
- Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature for a smooth cheesecake batter.
- Fresh Ingredients: Fresh blueberries and lemons will enhance the flavor of the cake.
- Chill Before Serving: Chilling the cake helps set the layers and enhances the flavors.
Variations and Customizations:
- Add More Fruit: Incorporate raspberries or strawberries for a mixed berry flavor.
- Lemon Cream Cheese Frosting: Top the cake with a lemon-flavored cream cheese frosting instead of blueberry sauce.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Health Considerations and Nutritional Value:
- Portion Control: Enjoy in moderation, as this cake is rich and indulgent.
- Natural Sweeteners: Consider using honey or maple syrup in the cake and sauce for a healthier sweetener option.
FAQ:
- Can I make this cake ahead of time?
Yes, you can prepare the cake layers and cheesecake in advance. Assemble the cake on the day you plan to serve it. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. - Can I freeze this cake?
You can freeze the unassembled cake layers and cheesecake separately. Thaw in the refrigerator before assembling.
Lemon Blueberry Cheesecake Cake
Delight in the refreshing flavors of Lemon Blueberry Cheesecake Cake, featuring creamy cheesecake layered between zesty lemon cake and topped with luscious blueberry sauce. Perfect for any celebration, this cake is a must-try for dessert lovers!
Ingredients
For the Blueberry Cheesecake:
- ¾ cup fresh blueberries
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 eggs + 1 egg yolk room temperature
- ¼ cup sour cream
- ¼ cup heavy cream
For the Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter room temperature
- 1 ⅓ cups granulated sugar
- 2 eggs + 1 egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 3 tablespoons lemon juice
- 1 ½ cups fresh blueberries if using frozen, do not thaw
- 3-4 teaspoons of flour for tossing the blueberries
For the Lemon Cream Cheese Frosting:
- 12 oz. full-fat brick-style cream cheese softened
- 1 cup unsalted butter softened
- ¼ teaspoon salt
- 3 ½ to 4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
For Garnish:
- Lemon wedges
- Fresh blueberries
Instructions
Blueberry Cheesecake:
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
- Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking process in a water bath.
Make the Cheesecake Batter:
- In a food processor, pulse the blueberries and cream cheese, then transfer to a mixing bowl.
- Add sugar and flour, and beat until smooth and creamy. Mix in vanilla extract.
- Add eggs one at a time, mixing after each addition. Do not over-mix.
- Finally, mix in sour cream and heavy cream.
Bake the Cheesecake:
- Pour the batter into the prepared springform pan and smooth the top.
- Place the pan into a roasting pan and pour boiling water halfway up the sides of the springform pan.
- Bake for 40-45 minutes or until the center is set.
- Remove from the water bath, run a knife around the edge of the cheesecake, and allow it to cool to room temperature. Refrigerate for a few hours or overnight.
Lemon Blueberry Cake:
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper.
Make the Cake Batter:
- Sift together flour, cornstarch, baking powder, and salt, then set aside.
- Stir together milk and lemon juice, and let it curdle slightly.
- In a mixing bowl, beat butter and sugar on medium-high speed until pale and fluffy (about 4 minutes).
- Add eggs, one at a time, mixing after each addition.
- Add vanilla extract and lemon zest, mixing to combine.
Combine the Dry and Wet Ingredients:
- Add ⅓ of the flour mixture, then half of the milk mixture, followed by another ⅓ of the flour mixture, the remaining milk mixture, and finally the last of the flour mixture. Mix until just combined.
- Gently toss the blueberries with flour in a small bowl, then gently fold the blueberries into the batter, being careful not to break the berries.
Bake the Cake:
- Divide the batter evenly between the prepared pans, smoothing the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10-15 minutes, then remove from the pans and cool completely on a wire rack.
Lemon Cream Cheese Frosting:
Make the Frosting:
- Beat the butter and cream cheese together on medium speed until smooth, being careful not to over-beat.
- Add salt, vanilla extract, and lemon zest, and mix until combined.
- Gradually add powdered sugar until the frosting reaches the desired sweetness and thickness, then beat until smooth.
Assemble the Cake:
Layer the Cake:
- Place one layer of the lemon blueberry cake onto a serving plate.
- Spread a thin layer of lemon cream cheese frosting over the cake.
- Place the blueberry cheesecake layer on top, then spread another thin layer of frosting.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
Decorate and Serve:
- Garnish with lemon wedges and fresh blueberries.
- Refrigerate the cake for at least 45 minutes before slicing to ensure it holds together well.
- Serve and enjoy!
Notes
- Make-Ahead: You can make the cheesecake and cake layers a day ahead. Let them cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day, make the frosting and assemble the cake.
- Storage: Store leftovers in the refrigerator for up to 3 days.
