Lemon Blueberry Cheesecake Cake

Table of Contents

• Introduction: A Delightful Fusion of Flavors
• Why You’ll Love This Lemon Blueberry Cheesecake Cake
• The Perfect Balance of Tart and Sweet
• Expert Tips for the Best Cheesecake Cake
• Serving and Storing Your Masterpiece
• Key Takeaways

Key Takeaways

– This Lemon Blueberry Cheesecake Cake is a rich, indulgent dessert with a refreshing citrusy burst.- The combination of creamy cheesecake, fluffy lemon cake, and tangy blueberries creates an irresistible treat.- Ideal for special occasions, brunches, or when you want to impress guests.- Follow the expert tips for a perfectly layered and smooth cheesecake cake.- Store in the fridge for up to 4 days or freeze for longer-lasting enjoyment.

Introduction: A Delightful Fusion of Flavors

Welcome to Betty Cooks, where we turn ordinary ingredients into extraordinary recipes! If you’re a fan of both cheesecake and lemon cake, this Lemon Blueberry Cheesecake Cake will be your new favorite dessert. Combining a velvety cheesecake layer with a light, zesty lemon cake and a burst of fresh blueberries, this cake is a perfect balance of creamy, tangy, and sweet flavors. Whether you’re making it for a holiday gathering or just treating yourself, this cake is bound to impress.

Why You’ll Love This Lemon Blueberry Cheesecake Cake

This cake isn’t just any dessert—it’s a showstopper! Here’s why you’ll want to make it again and again:

• Perfect Balance: The creamy cheesecake pairs beautifully with the light lemon cake.
• Fresh Blueberries: Every bite bursts with juicy blueberries for a naturally sweet touch.
• Amazing Texture: Soft, moist cake layers meet rich, smooth cheesecake in every forkful.
• Great for Special Occasions: Whether it’s a birthday, brunch, or afternoon tea, this cake is sure to impress.

The Perfect Balance of Tart and Sweet

The magic of this dessert comes from the contrast between the tangy lemon flavor and the sweet, creamy cheesecake. The lemon cake is infused with fresh lemon juice and zest, while the cheesecake layer adds a velvety texture that melts in your mouth. To elevate the flavor, we add blueberries that bring a touch of natural sweetness and balance out the citrus notes. This recipe is proof that a well-balanced dessert can be both refreshing and indulgent.

Expert Tips for the Best Cheesecake Cake

To achieve the perfect texture and presentation, follow these expert tips:

• Always use room temperature ingredients for a smooth and even batter.
• For the cheesecake layer, avoid overmixing the batter to prevent cracks.
• Use fresh lemon juice and zest for a vibrant, natural citrus flavor.
• Let the cake chill in the fridge before serving to enhance the texture.

Serving and Storing Your Masterpiece

This Lemon Blueberry Cheesecake Cake is best served chilled, making it the perfect dessert for warm days. Garnish with extra blueberries and a dusting of powdered sugar for a beautiful presentation. Leftovers can be stored in an airtight container in the fridge for up to 4 days. If you’d like to keep it longer, wrap the cake tightly in plastic wrap and freeze it for up to 3 months.

Lemon Blueberry Cheesecake Cake

dinner recipes: A rich, moist lemon cake layered with creamy blueberry cheesecake and topped with a luscious lemon frosting.

Prep Time45 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time2 hours hrs

Course: Cakes

Cuisine: American

Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner

Servings: 12 slices

Author: Betty

Ingredients

For the Cheesecake Layer

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries

For the Lemon Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Lemon Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup heavy cream

Instructions

For the Cheesecake Layer

1. Preheat oven to 325°F (163°C) and grease an 8-inch springform pan.
2. In a mixing bowl, beat cream cheese and sugar until smooth.
3. Add vanilla and eggs one at a time, beating after each addition.
4. Mix in sour cream and flour until combined.
5. Gently fold in the blueberries.
6. Pour the mixture into the prepared pan and bake for 35-40 minutes.
7. Let it cool completely, then refrigerate for at least 4 hours.

For the Lemon Cake

1. Preheat oven to 350°F (177°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
5. Gradually mix in the flour mixture, alternating with buttermilk.
6. Divide the batter evenly between the cake pans and bake for 30-35 minutes.
7. Let cakes cool completely before assembling.

For the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar, lemon juice, and vanilla.
3. Mix in heavy cream until smooth and fluffy.

Assembly

1. Place one cake layer on a serving plate.
2. Carefully place the cheesecake layer on top.
3. Add the second cake layer and spread frosting over the top and sides.
4. Chill for at least 30 minutes before serving.

Notes

For best results, chill the cake overnight before serving. Garnish with extra blueberries and lemon zest for a beautiful presentation.