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Lemon Blueberry Cheesecake Cake

Indulgent Lemon Blueberry Cheesecake Cake to Brighten Your Day

Lemon Blueberry Cheesecake Cake combines zesty lemon and sweet blueberries, making it an unforgettable delight for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 2 hours
Total Time 3 hours 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 oz Cream Cheese substitute with Neufchâtel cheese for a lighter option
  • 1 cup Sugar adjust based on your preference
  • 3 large Eggs ensure at room temperature
  • 1 cup Sour Cream Greek yogurt can be used as a substitute
  • 1 teaspoon Vanilla Extract use pure vanilla for best flavor
For the Blueberry Filling
  • 2 cups Blueberries fresh or frozen
  • 2 tablespoon Lemon Juice fresh is best for intense flavor
  • 1 tablespoon Lemon Zest fresh is best for intense flavor
For the Cake Layers
  • 2 cups Flour gluten-free flour can be a substitute
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Butter softened
  • 1 cup Buttermilk or mix 1 tablespoon of lemon juice with ¾ cup of milk
For the Frosting
  • 8 oz Butter softened
  • 4 cups Powdered Sugar adjust for desired texture
  • 2 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract

Equipment

  • Springform pan
  • mixing bowls
  • Medium saucepan
  • whisk
  • spatula

Method
 

Cheesecake Preparation
  1. Preheat your oven to 325°F (163°C). Beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by sour cream and vanilla. Bake for 35-40 minutes. Cool and chill for at least 2 hours.
Blueberry Filling
  1. Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until blueberries burst and thicken. Let cool.
Cake Layers
  1. Increase oven to 350°F (175°C). Prepare cake pans. Whisk flour, baking powder, baking soda, and salt. Cream butter and sugar, then add eggs, lemon juice, zest, and vanilla. Alternate adding dry and wet ingredients. Bake for 22-25 minutes.
Frosting
  1. Beat together cream cheese and butter until smooth. Add lemon juice and vanilla, then gradually mix in powdered sugar until fluffy.
Assembly
  1. Layer lemon cake, cream cheese frosting, blueberry filling, cheesecake layer, more frosting, and top with the second layer of cake, fully frosting the top and sides.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 260mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 90mgIron: 1mg

Notes

Chill before slicing for cleaner cuts. Decorate with fresh blueberries and lemon zest for added flair.

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