🍋 Lemon Blueberry Cheesecake Cake Recipe: A Fruity and Creamy Delight 🍰

Are you ready to create a stunning dessert that combines the tanginess of lemon, the sweetness of blueberries, and the creaminess of cheesecake? This Lemon Blueberry Cheesecake Cake is the ultimate showstopper, perfect for any celebration or as a weekend baking project. With layers of fluffy lemon cake, rich cheesecake, and a luscious lemon cream cheese frosting, this dessert is as beautiful as it is delicious.

Ingredients

For the Lemon Cake Layers

• 1 ½ cups all-purpose flour: Provides structure; sift for a lighter texture.
• 1 cup granulated sugar: Adds sweetness and moisture.
• ½ cup unsalted butter, room temperature: Adds richness; soft butter creams better.
• 2 large eggs: Binds the ingredients and adds fluffiness.
• ½ cup buttermilk: Keeps the cake moist and tender.
• ¼ cup lemon juice: Adds tangy lemon flavor.
• 1 tbsp lemon zest: Enhances the lemony aroma.
• 1 tsp baking powder: Helps the cake rise.
• ½ tsp baking soda: Reacts with buttermilk for extra lift.

For the Cheesecake Layer

• 16 oz cream cheese, room temperature: The creamy base of the cheesecake.
• ½ cup granulated sugar: Sweetens the cheesecake.
• 2 large eggs: Provides structure and smoothness.
• ¼ cup sour cream: Adds tang and creaminess.
• 1 tsp vanilla extract: Adds depth of flavor.

For the Lemon Cream Cheese Frosting

• 8 oz cream cheese, softened: The base for smooth frosting.
• ½ cup unsalted butter, softened: Adds creaminess and structure.
• 3-4 cups powdered sugar: Sweetens and thickens the frosting.
• 2 tbsp lemon juice: Adds brightness.
• 1 tbsp lemon zest: Intensifies the lemon flavor.

For the Topping

• 1 cup fresh blueberries: Adds a burst of fruity freshness.
• Lemon slices or zest: For decoration.

How to Make Lemon Blueberry Cheesecake Cake

Step 1: Make the Cheesecake Layer

1. Preheat your oven to 325°F (163°C). Line a 9-inch cake pan with parchment paper and lightly grease it.
2. Beat the cream cheese and sugar in a mixing bowl until smooth.
3. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla extract.
4. Pour the batter into the prepared pan and bake for 40–45 minutes, until set.
5. Let the cheesecake cool completely, then refrigerate to firm up.

Step 2: Make the Lemon Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well.
3. Stir in the lemon juice, lemon zest, and buttermilk.
4. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Divide the batter evenly between the pans and bake for 20–25 minutes, or until a toothpick comes out clean. Let the cakes cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

1. Beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, beating until fluffy.
3. Mix in the lemon juice and zest. Adjust consistency with additional powdered sugar if needed.

Step 4: Assemble the Cake

1. Place one lemon cake layer on a serving plate. Spread a thin layer of frosting on top.
2. Add the chilled cheesecake layer on top of the frosting.
3. Spread another thin layer of frosting over the cheesecake.
4. Top with the second lemon cake layer and frost the top and sides with the remaining frosting.
5. Decorate with fresh blueberries and lemon slices or zest.

Pro Tips for Perfect Results

• Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for smoother mixing.
• Sift Dry Ingredients: Prevents clumps and creates a lighter cake texture.
• Chilling the Cheesecake: Chill the cheesecake layer completely before assembling to maintain structural integrity.
• Fresh Blueberries: Use fresh blueberries for the best flavor and presentation.

Frequently Asked Questions

Q1: Can I use frozen blueberries?

Yes, but don’t thaw them before use. Toss them in a bit of flour to prevent sinking during baking.

Q2: Can I make this cake ahead of time?

Absolutely! Bake the cheesecake and cake layers a day in advance. Assemble and frost when ready to serve.

Q3: How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day!

Q4: Can I freeze the cheesecake layer?

Yes, wrap the cheesecake tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before assembling.

Q5: What if I don’t have buttermilk?

Mix ½ cup milk with ½ tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Q6: Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Common Mistakes and Solutions

• Cracked Cheesecake: Bake the cheesecake in a water bath or at a low, consistent temperature.
• Dry Cake Layers: Don’t overmix the batter and check for doneness with a toothpick.
• Runny Frosting: Add more powdered sugar to thicken if needed.

Enjoy creating and sharing this stunning dessert! It’s guaranteed to impress your guests and delight your taste buds. 🍋💙

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