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Lemon Blueberry Cheesecake



Ingredients:

For the Lemon Cake Layers:


2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

Zest of 1 lemon

2 tbsp fresh lemon juice

For the Blueberry Cheesecake Filling:


8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup fresh blueberries

For the Lemon Cream Cheese Frosting:


8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

Zest of 1 lemon

2 tbsp fresh lemon juice

Additional fresh blueberries for garnish (optional)

Instructions:


Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.


Make the Lemon Cake Layers:


In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together 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.

Combine the buttermilk, lemon zest, and lemon juice in a measuring cup.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Make the Blueberry Cheesecake Filling:


In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the egg and vanilla extract, mixing until well combined.

Gently fold in the fresh blueberries.

Assemble the Cake:


Spoon the blueberry cheesecake filling evenly over one of the cake layers, spreading it gently to cover the entire surface.

Carefully place the second cake layer on top of the filling.

Bake:


Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Make the Lemon Cream Cheese Frosting:


In a large mixing bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, lemon zest, and lemon juice, beating until creamy and smooth.

Frost the Cake:


Place one cake layer on a serving plate or cake stand.

Spread a generous layer of the lemon cream cheese frosting over the top.

Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Optional: Garnish the top with additional fresh blueberries.

Chill (optional):


For best results, refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Serve:


Slice and serve the Lemon Blueberry Cheesecake Cake chilled or at room temperature. Enjoy the delightful combination of lemony cake, creamy cheesecake filling, and juicy blueberries!

Yield:

This recipe makes one 9-inch Lemon Blueberry Cheesecake Cake, serving about 12-16 people, depending on slice size.


Indulge in this heavenly dessert that combines the bright flavors of lemon and the sweetness of blueberries in every bite! 🍋💙

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