The ideal blueberry dessert for the spring and summer is a lemon blueberry cheesecake cake! made with a blueberry cheesecake, a sweet and tangy lemon cream cheese icing, and a delicious lemon cake studded with juicy blueberries. It combines two delectable desserts—delicious blueberry cheesecake and lemon blueberry cake—into one amazing delight. Check out my Blueberry Cheesecake Crumb Cake as well!
Prep Time: 1 Hour
Cook Time: 1 Hour 20 minutes
Total Time: 2 Hours 20 minutes
Ingredients:
Lemon Blueberry Cake:
2 cups all-purpose flour
2 Tbsp corn starch
¼ tsp salt
2 tsp baking powder
2/3 cup unsalted butter-room temperature
1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ tsp vanilla extract
2 tsp lemon zest
½ cup milk
3 Tbsp lemon juice
1 ½ cups blueberries- fresh
4 tsp of flour- to toss the blueberries
Blueberry Cheesecake:
¾ cup fresh blueberries
16 oz. cream cheese- room temperature
1/2 cup granulated sugar
2 Tbsp all-purpose flour
1 ½ tsp vanilla
2 eggs + 1 egg yolk- room temperature
1/4 cup sour cream
1/4 cup heavy cream
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 tsp vanilla extract
1 Tbsp lemon zest
For garnish:
lemon wedges
fresh blueberries
Instructions:
Lemon Blueberry Cake:
1. Set the oven to 350 degrees Fahrenheit, butter, and gently flour two 8-inch round cake pans
before lining the bottoms with rings of parchment paper.
2. 2 cups of flour, corn starch, baking powder, and salt should be sifted together and placed
aside.
3. Milk and lemon juice are combined, then left aside to curdle.
4. For about 4 minutes, cream butter and sugar on high until they are light and fluffy.
5. One at a time, add the eggs to the mixer while it is on low, mixing after each addition.
6. Lemon zest and vanilla extract should be combined.
7. Half of the milk combination should be added first, followed by 1/3 of the flour mixture, half
of the remaining milk mixture, and the remaining flour mixture. After each addition, stir to
blend but do not overmix.
8. Blueberries should be carefully mixed with flour in a small basin to coat them before being
gently folded into the batter.
9. A toothpick placed in the center of the batter should come out clean after baking for 30-35
minutes after evenly dividing the mixture amongst the pans. For the final 10 to 15 minutes of
cooling, take the cakes from the pans and place them on a wire rack.
Blueberry Cheesecake:
Set the oven to 350 degrees. Grease an 8-inch springform pan lightly and place parchment paper on the bottom. Heavy-duty aluminum foil should be used to completely enclose the springform pan to keep water out while it bakes in a water bath.
Blueberries and cream cheese are pulsed in a food processor before being transferred to a mixing bowl to produce the cheesecake.
Beat in the flour and sugar until it is smooth and creamy. Combine vanilla.
One at a time, add eggs, combining after each addition but do not overmix.
Sour cream and heavy cream are added last. Place the batter-filled springform pan in a roasting pan after smoothing the top. Make sure there are no water drips on the batter by pouring boiling water into the roasting pan halfway up the side of the springform pan. Bake for 40 to 45 minutes.
After removing the springform pan from the water bath, cool the cake to room temperature, then chill for several hours or overnight to achieve total cooling.
Cream Cheese Frosting:
Cream cheese and butter should be combined at a medium speed to prevent lumps. Avoid overbeating the mixture before adding the sugar to avoid a runny frosting.
Mix in the lemon zest, vanilla, salt, and until well-combined.
Add powdered sugar gradually until the appropriate sweetness and thickness are achieved. After cleaning the bowl’s sides, beat the mixture until it is smooth.
Assembling the Cake:
A thin layer of lemon cream cheese frosting should be placed on top of the first layer of cake on the presentation dish. Add a layer of blueberry cheesecake and a thin coating of icing on top. Last but not least, place the second cake layer on top and finish icing the cake. Garnish with lemon slices and fresh blueberries. Before cutting the cake, place it in the refrigerator for at least 45 minutes to prevent crumbling.
put in the refrigerator.
