Description
A luscious Lemon Blueberry Cheesecake Cake featuring moist lemon cake layers sandwiching a creamy blueberry cheesecake filling, all covered in tangy lemon cream cheese frosting. Perfect for special occasions or a delightful dessert treat.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Blueberry Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 3/4 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Lemon Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Layer: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until just combined. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the center is set and a toothpick comes out mostly clean. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or overnight to firm up.
- Bake the Lemon Cake Layers: Increase the oven temperature to 350°F (177°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 until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the lemon zest, lemon juice, and vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely.
- Make the Lemon Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, beating continuously to avoid lumps. Stir in the lemon juice, lemon zest, and vanilla extract. Continue to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one lemon cake layer on a serving plate or cake stand. Remove the cheesecake layer from the refrigerator and gently release it from the springform pan; place it on top of the first lemon cake layer. Top with the second lemon cake layer. Using an offset spatula, spread the lemon cream cheese frosting evenly over the top and sides of the cake. Optionally, decorate the top with extra fresh blueberries or thin lemon slices. Chill the assembled cake in the refrigerator for at least 30 minutes before slicing to achieve clean cuts.
Notes
- Prepare the cheesecake layer a day ahead to allow it to chill and firm up, making assembly easier.
- Use a serrated knife to level cake layers if they dome during baking for even stacking.
- Keep the finished cake refrigerated until ready to serve to maintain freshness and texture.
- Frozen blueberries can be used directly without thawing to prevent color bleeding into the batter.
- Ensure all dairy ingredients are at room temperature for smooth batter and frosting consistency.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 48g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
