Lemon Blueberry Cheesecake Cake

Indulging in a dessert that perfectly marries the zesty allure of lemon with the sweet, mellow burst of blueberries is a sensory experience like no other. The Lemon Blueberry Cheesecake Cake stands as a testament to the beauty of combining flavors that both contrast and complement each other in every bite. This recipe is a harmonious blend of a creamy, tangy blueberry cheesecake layer nestled between soft, fluffy lemon-infused cake layers, all enveloped in a rich, velvety lemon cream cheese frosting. It’s a culinary creation that promises to be a showstopper at any gathering, turning heads with its vibrant colors and delighting palates with its intricate flavors.

Crafting this dessert is akin to painting with a palette of flavors, where each component is meticulously prepared to ensure the final masterpiece is as pleasing to the eye as it is to the taste buds. From the luscious blueberry cheesecake at its heart to the light, citrusy cake layers that sandwich the creamy filling, every element of this cake is designed to offer a texture and taste that complements the overall experience. The lemon cream cheese frosting adds the perfect finishing touch, tying all the flavors together with its sweet, tangy profile and smooth, creamy texture.

Whether you’re celebrating a special occasion or simply looking to indulge in a luxurious treat, the Lemon Blueberry Cheesecake Cake is a perfect choice. Its layers of contrasting flavors and textures make it a memorable dessert that stands out from the ordinary. This recipe not only caters to the taste buds but also to the soul, offering a comforting, indulgent escape with every forkful. So, let’s dive into the world of baking to recreate this exquisite dessert that’s bound to leave a lasting impression on anyone who has the pleasure of tasting it.

Ingredients

For the Blueberry Cheesecake:

• ¾ cup fresh blueberries
• 16 oz. cream cheese, at room temperature
• ½ cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 ½ teaspoons vanilla extract
• 2 eggs + 1 egg yolk, at 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, at room temperature
• 1 and 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 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 –4 ½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1 Tablespoon lemon zest

Garnish:

• Lemon wedges
• Fresh blueberries

Instructions

Blueberry Cheesecake:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan, line the bottom with parchment paper, and wrap the pan in a double layer of heavy-duty aluminum foil.
2. Pulse blueberries and cream cheese in a food processor. Transfer to a mixing bowl.
3. Add sugar and flour; beat until smooth. Mix in vanilla.
4. Add eggs and egg yolk one at a time, mixing just to combine after each addition. Avoid overmixing.
5. Stir in sour cream and heavy cream. Pour the batter into the prepared pan, smoothing the top.
6. Place the pan in a roasting pan. Pour boiling water into the roasting pan to halfway up the sides of the springform pan. Bake for 40-45 minutes, until the center is set.
7. Remove from the water bath, run a knife around the edge, and cool to room temperature. Refrigerate for a few hours or overnight.

Lemon Blueberry Cake:

1. Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
2. Sift together the flour, cornstarch, salt, and baking powder. Set aside.
3. Combine milk and lemon juice; set aside to curdle.
4. Beat butter and sugar until pale and fluffy, about 4 minutes. Add eggs one at a time, mixing after each addition. Add vanilla extract and lemon zest.
5. Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour mixture. Mix just until combined.
6. Toss blueberries in flour, then gently fold into the batter. Divide the batter between the prepared pans, and bake for 30-35 minutes.
7. Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting:

1. Beat butter and cream cheese until smooth. Add vanilla, salt, and lemon zest; mix until combined.
2. Gradually add powdered sugar until reaching desired consistency. Beat until smooth.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a thin layer of frosting over it.
2. Add the blueberry cheesecake layer, topping it with a thin layer of frosting.
3. Top with the second cake layer and frost the entire cake with the remaining frosting.
4. Garnish with lemon wedges and fresh blueberries. Refrigerate for at least 45 minutes before serving.

Store the cake in the refrigerator. This Lemon Blueberry Cheesecake Cake is a show-stopping dessert perfect for any special occasion or when you want to treat yourself to something truly special. Enjoy the harmonious blend of flavors and textures that make this cake a delightful treat.