This Lemon Blueberry Cheesecake Cake is a delightful dessert that is perfect for spring and summer! It combines the flavors of moist lemon cake, juicy blueberries, creamy blueberry cheesecake, and tangy lemon cream cheese frosting. It’s like having two amazing desserts in one!
The layers of Lemon Blueberry Cake are incredibly moist and soft. The tender butter cake is infused with fresh lemon juice and lemon zest, and it’s studded with bursts of juicy blueberries. The combination of sweet and tart flavors makes it the perfect treat for the warmer seasons.
But don’t be fooled, this cake is not only reserved for spring and summer. It’s actually a delicious dessert that can be enjoyed all year round and for any occasion. It’s a showstopper that will impress your guests every single time. The best part is, it may look complicated, but it’s actually quite simple to make.
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
- 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 the oven to 350°F. 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 baking in a water bath.
- In a food processor, pulse blueberries and cream cheese until smooth. Transfer the mixture to a mixing bowl.
- Add sugar, flour, and vanilla to the mixture and beat until smooth and creamy.
- Mix in eggs, one at a time, just to combine. Do not over mix.
- Finally, mix in sour cream and heavy cream. Pour the batter into the springform pan and smooth the top. Place the pan in a roasting pan. Pour boiling water into the roasting pan, filling it 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 and run a thin knife around the cake. Cool to room temperature, then place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
- Preheat the oven to 350°F. Butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper circles.
- In a bowl, sift together flour, corn starch, baking powder, and salt. Set aside.
- Stir together milk and lemon juice and set aside to curdle.
- In a mixing bowl, beat butter and sugar on medium-high speed until pale and fluffy, about 4 minutes.
- With the mixer running on low, add eggs one at a time and mix after each addition.
- Add vanilla extract and lemon zest and mix to combine.
- Gradually add the flour mixture, alternating with the milk mixture, beginning and ending with the flour mixture. Mix to combine after each addition, but do not overmix.
- In a small bowl, gently toss blueberries with flour to coat, then gently fold them into the batter, being careful not to break the berries.
- Divide the batter evenly between the pans, smooth the top, 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 to 15 minutes, then remove to a wire rack to finish cooling.
Cream Cheese Frosting:
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not overbeat before the sugar is added, or you may end up with a runny frosting.
- Add vanilla, salt, and lemon zest and mix until combined.
- Gradually add powdered sugar until the desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake:
- Place one layer of cake onto a serving plate and top it with a thin layer of lemon cream cheese frosting.
- Place the blueberry cheesecake layer on top and add another thin layer of frosting.
- Finally, place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate with lemon wedges and fresh blueberries if desired.
- Refrigerate for at least 45 minutes before cutting to ensure the cake holds together.
- Store in the fridge.
No celebration is complete without a delicious cake! Impress your loved ones with this Lemon Blueberry Cheesecake Cake that combines the tanginess of lemon with the sweetness of blueberries. The creamy blueberry cheesecake and moist lemon blueberry cake layers will have everyone asking for seconds. Enjoy!
Bonus Recipe: Bacon Wrapped Brussels Sprouts
Are you looking for a delicious and easy appetizer that will impress your guests? Look no further than these Bacon Wrapped Brussels Sprouts! With just a few simple ingredients and the help of an air fryer, you can create a mouthwatering treat that everyone will love. Whether you’re hosting a party or just want to indulge in a tasty snack, these bacon-wrapped sprouts are a winner.
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- Salt and pepper to taste
Instructions:
- In a bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. This flavorful mixture will be the secret to the amazing taste of your bacon-wrapped Brussels sprouts.
- Add 1 & 1/2 pounds of Brussels sprouts to the bowl. Make sure to wash them thoroughly and halve them if needed. Toss the sprouts in the mixture to ensure they are evenly coated.
- Take each Brussels sprout and wrap it with half a piece of bacon. To keep everything in place, secure the bacon with a toothpick.
- Preheat your air fryer to 400°F (200°C) to ensure even cooking.
- Place the bacon-wrapped Brussels sprouts in the air fryer basket in a single layer. Make sure they have enough space to cook evenly without touching each other too closely.
- Cook the sprouts in the air fryer for 15 minutes. The bacon will turn crispy and the Brussels sprouts will become tender.
- Once the cooking time is up, carefully remove the bacon-wrapped Brussels sprouts from the air fryer. Let them cool slightly before serving.
- These Bacon Wrapped Brussels sprouts can be served as an appetizer or a side dish. They are sure to be a hit at any gathering.
So, why wait? Get your air fryer ready and try this delicious recipe today. Your taste buds will thank you!
