irresistible Lemon Blueberry Cheesecake Cake

To truly appreciate the magic of the Lemon Blueberry Cheesecake Cake, it’s essential to understand its three main components: the cheesecake layer, the cake layers, and the lemon glaze. Each layer plays a crucial role in contributing to the overall flavor and texture of this delightful dessert.

irresistible Lemon Blueberry Cheesecake Cake

Indulge in the deliciousness of Lemon Blueberry Cheesecake Cake, a perfect dessert that combines creamy cheesecake with fluffy cake layers and a burst of fresh blueberries. This stunning treat is not only a feast for the eyes but also a delightful addition to celebrations like birthdays or summer picnics. Ready to impress your guests? Click through now to explore this refreshing recipe and bring joy to your next gathering!

Print Recipe Pin Recipe

Ingredients

For the Cheesecake Layer:

2 cups cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons lemon juice

1 cup fresh blueberries

For the Cake Layers:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Zest of 1 lemon

1 cup fresh blueberries

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

Instructions

Prepare the Cheesecake Layer:

- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

- Add the eggs, one at a time, mixing well after each addition.

- Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.

- Gently fold in the fresh blueberries.

- Pour the cheesecake batter into the prepared springform pan and smooth the top.

- Bake for about 45-50 minutes, until the edges are set and the center is slightly jiggles. Let cool completely, then refrigerate for at least 4 hours or overnight.

Prepare the Cake Layers:

- Increase the oven temperature to 350°F (175°C) and grease two 9-inch round cake pans.

- In a large mixing bowl, cream the softened butter and granulated sugar until pale and fluffy.

- Add the eggs one at a time, mixing well, then stir in the vanilla extract and lemon zest.

- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk until just combined.

- Gently fold in the blueberries.

- Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Assemble the Cake:

- Once the cheesecake has set and the cakes have cooled, place one cake layer on a serving plate.

- Carefully remove the cheesecake layer from the springform pan and place it on top of the first cake layer.

- Top the cheesecake layer with the second cake layer.

Prepare the Lemon Glaze:

- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar if needed.

- Drizzle the lemon glaze over the top of the layered cake, allowing some to drip down the sides for a beautiful effect.

Serve and Enjoy:

- Slice the cake into wedges and serve chilled or at room temperature.

Prep Time: 20 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 slices