The Blueberry Lemon Cheesecake Cake is a delightful dessert that combines the rich, creamy texture of cheesecake with the light, zesty flavors of lemon and blueberries. This cake is a showstopper, perfect for special occasions or whenever you want to impress your guests with a visually stunning and incredibly delicious dessert. My first encounter with this cake was at a summer gathering, and I was immediately taken by the harmonious blend of tart and sweet flavors, as well as the beautiful presentation. Each bite offers a burst of freshness from the blueberries, a creamy indulgence from the cheesecake, and a light, airy sensation from the lemon cake. This recipe is a bit more involved than your average cake, but the effort is undoubtedly worth it. Let’s dive into the detailed steps to create this masterpiece.
Ingredients
Blueberry Cheesecake:
¾ cup fresh blueberries
16 oz. cream cheese, room temperature
1/2 cup granulated sugar
2 Tablespoons all-purpose flour
1 ½ teaspoons vanilla extract
2 eggs + 1 egg yolk, room temperature
1/4 cup sour cream
1/4 cup heavy cream
Lemon Blueberry Cake:
2 cups all-purpose flour
2 Tablespoons corn starch
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter, room temperature
1 and 1/3 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 blueberries, fresh (if using frozen, do not thaw)
3–4 teaspoons of flour, to toss the blueberries
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
For garnish:
Lemon wedges
Fresh blueberries
Instructions
Blueberry Cheesecake
Preheat and Prepare:
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
Blend Blueberries and Cream Cheese:
In a food processor, pulse the fresh blueberries and cream cheese until smooth. Transfer the mixture to a mixing bowl.
Mix Ingredients:
Add the granulated sugar and flour to the blueberry-cream cheese mixture. Beat until smooth and creamy.
Mix in the vanilla extract.
Add the eggs and egg yolk, one at a time, mixing after each addition just to combine. Do not overmix.
Finally, mix in the sour cream and heavy cream until combined.
Bake in a Water Bath:
Pour the batter into the prepared springform pan and smooth the top. Place the springform pan in a roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Make sure no water drips on the batter.
Bake for 40-45 minutes or until the center has set. Remove the springform pan from the water bath, then run a thin knife around the cake to loosen it from the pan. Cool to room temperature, then refrigerate for a few hours or overnight to cool completely.
Lemon Blueberry Cake
Preheat and Prepare Pans:
Preheat the oven to 350°F (175°C). Butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper circles.
Sift Dry Ingredients:
In a bowl, sift together the all-purpose flour, corn starch, baking powder, and salt. Set aside.
Curdle Milk:
Stir together the milk and lemon juice in a small bowl. Set aside to curdle.
Cream Butter and Sugar:
In a large mixing bowl, beat the butter and granulated sugar on medium-high speed until pale and fluffy, about 4 minutes.
Add Eggs:
With the mixer running on low, add the eggs one at a time, mixing after each addition. Add the vanilla extract and lemon zest and mix to combine.
Alternate Dry and Wet Ingredients:
Add 1/3 of the flour mixture to the butter mixture, followed by half of the milk mixture. Repeat, ending with the flour mixture. Mix just to combine after each addition.
Fold in Blueberries:
In a small bowl, gently toss the blueberries with flour to coat. This helps prevent them from sinking to the bottom of the batter. Gently fold the blueberries into the batter, being careful not to break the berries.
Bake:
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10-15 minutes, then remove to a wire rack to finish cooling.
Lemon Cream Cheese Frosting
Beat Butter and Cream Cheese:
In a large mixing bowl, mix the softened butter and cream cheese on medium speed until no lumps remain. Do not overbeat before adding the sugar, as it may result in runny frosting.
Add Flavorings:
Add the vanilla extract, salt, and lemon zest. Mix until combined.
Add Powdered Sugar:
Gradually add the powdered sugar until the desired sweetness and thickness are reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake
First Layer:
Place one layer of the lemon blueberry cake onto a serving plate. Top with a thin layer of lemon cream cheese frosting.
Cheesecake Layer:
Carefully place the blueberry cheesecake layer on top of the frosted cake layer. Top with another thin layer of frosting.
Second Cake Layer:
Place the second lemon blueberry cake layer on top of the cheesecake. Frost the top and sides of the cake with the remaining lemon cream cheese frosting.
Garnish:
Decorate the top of the cake with lemon wedges and fresh blueberries if desired. This not only adds to the visual appeal but also hints at the flavors inside.
Chill:
Refrigerate the assembled cake for at least 45 minutes before cutting. This helps the layers set and makes it easier to slice without falling apart.
Serving and Storing
Serve:
Slice the cake and serve chilled. Each slice will reveal the beautiful layers of lemon blueberry cake and blueberry cheesecake, topped with creamy frosting.
Store:
Store any leftover cake in the refrigerator. It will keep well for several days, allowing you to enjoy this delightful treat again and again.
Conclusion
The Blueberry Lemon Cheesecake Cake is a dessert that truly impresses both in taste and presentation. The combination of tangy lemon, sweet blueberries, and rich cream cheese creates a symphony of flavors that dance on your taste buds. The contrast between the creamy cheesecake and the fluffy lemon cake layers provides a delightful texture experience. This cake is perfect for any special occasion, whether it’s a birthday, holiday, or just a get-together with friends and family.
The recipe may seem a bit lengthy, but each step is straightforward and well worth the effort. The joy and satisfaction of creating such a beautiful and delicious cake from scratch are unmatched. Plus, the versatility in variations and garnishes allows you to customize the cake to suit your preferences and dietary needs.
Enjoy crafting this stunning dessert, and relish every bite of the creamy, tangy, and sweet flavors that come together so perfectly. This Blueberry Lemon Cheesecake Cake is sure to become a cherished favorite, bringing smiles and compliments whenever it’s served. Happy baking!
