Lemon Blueberry Cheesecake Cake is the perfect blueberry dessert for spring and summer! This delightful cake features a moist lemon cake packed with juicy blueberries, a rich blueberry cheesecake layer, and a sweet yet tangy lemon cream cheese frosting. Ideal for gatherings, celebrations, or just a sweet treat at home, this cake balances flavors beautifully and will impress your guests.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The bright taste of lemon combined with fresh blueberries creates a refreshing dessert that is hard to resist.
• Versatile Occasion: Perfect for birthdays, picnics, or any summer gathering, this cake is sure to be a hit.
• Layered Delight: The unique layers of lemon cake and blueberry cheesecake provide an exciting twist on traditional desserts.
• Easy to Make: With straightforward instructions and accessible ingredients, you’ll enjoy the baking process as much as the results.
• Impressive Presentation: Beautifully decorated with fresh blueberries and lemon wedges, this cake looks stunning on any dessert table.

Tools and Preparation

To create the Lemon Blueberry Cheesecake Cake, having the right tools makes all the difference. Here are the essential tools you’ll need for this recipe.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• 9-inch round cake pans
• Parchment paper

Importance of Each Tool

• Electric mixer: Ensures smooth batter and cream cheese mixtures without lumps.
• Rubber spatula: Helps in scraping down sides of bowls, ensuring all ingredients are well incorporated.

Ingredients

For the Cake Layer

• ¾ cup fresh blueberries
• 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

For the Cheesecake Layer

• 16 oz. cream cheese – room temperature
• ½ cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 ½ teaspoons vanilla
• 2 eggs + 1 egg yolk – room temperature
• ¼ cup sour cream
• ¼ cup heavy cream

For the 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

Garnish

• Lemon wedges
• Fresh blueberries

How to Make Lemon Blueberry Cheesecake Cake

Step 1: Prepare Your Ingredients

First, gather all your ingredients at room temperature for easier mixing. Preheat your oven to 350°F (175°C) and grease your cake pans with butter or non-stick spray.

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine the flour, corn starch, baking powder, and salt. Set aside.
2. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
3. Add eggs one at a time followed by vanilla extract, lemon zest, milk, and lemon juice. Mix well.
4. Gradually add dry ingredients to wet ingredients until just combined.
5. Gently fold in fresh blueberries coated in flour.

Step 3: Bake the Cake Layers

1. Divide batter evenly between prepared cake pans.
2. Bake in preheated oven for about 25–30 minutes or until a toothpick comes out clean from the center.
3. Allow cakes to cool in pans for 10 minutes before transferring them onto wire racks to cool completely.

Step 4: Prepare the Cheesecake Layer

1. Beat cream cheese until smooth using an electric mixer.
2. Gradually add granulated sugar and flour; mix until combined.
3. Add eggs one at a time, mixing thoroughly after each addition along with vanilla extract and sour cream.
4. Pour mixture into a greased springform pan and bake at 325°F (160°C) for about 45–50 minutes until set but still slightly wobbly in center.

Step 5: Cool Everything Down

Once baked, let all components cool completely before assembling your cake.

Step 6: Assemble the Cake

1. Place one layer of lemon cake on a serving plate followed by a layer of blueberry cheesecake.
2. Top with another layer of lemon cake.
3. Frost with lemon cream cheese frosting generously over the top and sides.

Step 7: Garnish

Finish off by decorating with fresh blueberries and lemon wedges before serving.

Now you’re ready to enjoy this vibrant Lemon Blueberry Cheesecake Cake!

How to Serve Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake is a delightful treat that can be served in various ways. Whether you’re hosting a gathering or enjoying a quiet evening, these serving suggestions will enhance your dessert experience.

For Special Occasions

• Garnish with Fresh Berries: Top each slice with fresh blueberries for added color and flavor.
• Serve with Whipped Cream: A dollop of whipped cream adds lightness and balances the cake’s richness.

With Beverages

• Pair with Iced Tea: The refreshing taste of iced tea complements the lemon flavor perfectly.
• Enjoy with Lemonade: A glass of homemade lemonade enhances the citrus notes in the cake.

Presentation Tips

• Use Elegant Plates: Serving on beautiful plates can elevate the dessert’s appearance.
• Add a Mint Leaf: A sprig of mint not only looks lovely but also adds a hint of freshness.

As Part of a Dessert Table

• Include Other Desserts: Serve alongside cupcakes or cookies for variety at gatherings.
• Create a Themed Display: Use lemon and blueberry-themed decorations to enhance the visual appeal.

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How to Perfect Lemon Blueberry Cheesecake Cake

Creating the perfect Lemon Blueberry Cheesecake Cake requires attention to detail. Here are some tips to ensure your cake turns out delicious every time.

• Use Room Temperature Ingredients: This helps create a smooth batter and evenly mixed ingredients, resulting in better texture.
• Don’t Overmix the Batter: Mixing just until combined prevents the cake from becoming tough.
• Toss Blueberries in Flour: Coating blueberries in flour before adding them helps prevent sinking during baking.
• Chill Before Serving: Allowing the cake to chill enhances its flavors and sets the cheesecake layer nicely.
• Store Properly: Keep leftovers covered in the refrigerator to maintain freshness and texture.

Best Side Dishes for Lemon Blueberry Cheesecake Cake

Pairing side dishes with your Lemon Blueberry Cheesecake Cake can make your meal even more enjoyable. Here are some great options to consider.

1. Lemon Sorbet: A light and refreshing sorbet that complements the citrus flavors of the cake.
2. Fruit Salad: A mix of seasonal fruits adds freshness and balances sweetness.
3. Pineapple Upside-Down Cake: This retro dessert brings a tropical twist that pairs well with lemon.
4. Cheese Platter: A variety of cheeses can provide contrast to the sweetness of the cake.
5. Iced Coffee: The rich flavors of iced coffee make for an excellent pairing, especially on warm days.
6. Chocolate-Covered Strawberries: These treats add decadence without overpowering the lemony goodness.

Common Mistakes to Avoid

When making Lemon Blueberry Cheesecake Cake, it’s easy to overlook some crucial steps. Here are common mistakes to avoid:

• Ignoring room temperature ingredients: Using cold cream cheese or eggs can lead to lumps in your batter. Always ensure your cream cheese and eggs are at room temperature before mixing.
• Overmixing the batter: Overmixing can make your cake dense. Mix just until combined to keep it light and fluffy.
• Not tossing blueberries in flour: Skipping this step can cause blueberries to sink in the cake. Toss them lightly in flour before adding them to the batter.
• Inaccurate measurements: Baking is precise. Use a kitchen scale or measuring cups carefully to ensure your ingredients are accurately measured.
• Neglecting cooling time: Cutting into the cake too soon can ruin its structure. Allow it to cool completely before serving for the best texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Blueberry Cheesecake Cake in an airtight container.
• It will last for up to 5 days in the fridge.
• For best flavor and texture, consume within 2-3 days.

Freezing Lemon Blueberry Cheesecake Cake

• Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container.
• You can freeze the cake for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating Lemon Blueberry Cheesecake Cake

• Oven: Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Heat a slice on a microwave-safe plate for about 15-20 seconds. Check frequently to avoid overheating.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm for about 5-7 minutes until heated.

Frequently Asked Questions

Here are some common questions about Lemon Blueberry Cheesecake Cake that may help you:

Can I use frozen blueberries for Lemon Blueberry Cheesecake Cake?

Yes, you can use frozen blueberries without thawing them. Just toss them in flour before adding them to the batter.

How do I know when my Lemon Blueberry Cheesecake Cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

What can I substitute for sour cream in this recipe?

You can use Greek yogurt or buttermilk as alternatives for sour cream in your Lemon Blueberry Cheesecake Cake.

Can I make this cake ahead of time?

Absolutely! You can bake the cake and prepare the frosting ahead of time. Assemble it on the day you plan to serve it.

How should I serve Lemon Blueberry Cheesecake Cake?

Serve it chilled with fresh blueberries and lemon wedges on top for added decoration and flavor.

Final Thoughts

Lemon Blueberry Cheesecake Cake is not only visually appealing but also bursting with flavor. Its moist lemony layers paired with rich blueberry cheesecake make it an ideal dessert for any occasion. Feel free to customize it by adding different fruits or adjusting the sweetness level. Give this delightful recipe a try – it’s sure to impress!

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Lemon Blueberry Cheesecake Cake

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• Author: Cecilia
• Total Time: 1 hour 30 minutes
• Yield: Serves approximately 12 slices

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Description

Lemon Blueberry Cheesecake Cake is a delightful dessert that perfectly captures the essence of spring and summer. This stunning cake features layers of moist lemon cake studded with juicy blueberries, a luscious blueberry cheesecake filling, and a tangy lemon cream cheese frosting. Ideal for celebrations or as a sweet indulgence at home, this cake is sure to impress with its refreshing flavors and beautiful presentation. Whether you’re hosting a gathering or enjoying a quiet afternoon treat, this vibrant dessert is a must-try.

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Ingredients

• Fresh blueberries
• All-purpose flour
• Corn starch
• Unsalted butter
• Granulated sugar
• Eggs
• Cream cheese
• Sour cream
• Heavy cream
• Lemon juice
• Lemon zest

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare cake pans with grease.
2. In one bowl, mix flour, corn starch, baking powder, and salt. In another bowl, cream butter and sugar until fluffy; add eggs, vanilla, lemon zest, milk, and juice. Combine dry ingredients and fold in blueberries.
3. Bake the cake layers for 25–30 minutes until a toothpick comes out clean. Cool on wire racks.
4. For cheesecake layer, beat cream cheese until smooth; mix in sugar and flour. Add eggs one at a time along with sour cream. Pour into a springform pan and bake at 325°F (160°C) for 45–50 minutes.
5. Once cooled, assemble the cake by layering lemon cake, blueberry cheesecake, and frosting generously.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 29g
• Sodium: 240mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Keywords: Use room temperature ingredients for better mixing results. Tossing blueberries in flour helps prevent them from sinking during baking. For added flavor variations, consider incorporating other fruits or adjusting sweetness levels.