Description
Lemon Blueberry Cheesecake Cake is a delightful dessert that beautifully combines zesty lemon, creamy cheesecake, and juicy blueberries in every bite. This show-stopping cake features fluffy layers, making it perfect for any occasion, from summer picnics to cozy family gatherings. Impress your guests with its stunning presentation and refreshing flavors, ensuring it becomes a favorite among bakers of all skill levels.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 cup blueberries (fresh or frozen)
- 8 oz cream cheese (softened)
- ½ cup sour cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat butter and granulated sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Stir in lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk if using. Gently fold in blueberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool before transferring to wire racks.
- For assembly: Spread cream cheese mixture between cooled layers and top with remaining frosting. Garnish with extra blueberries or lemon slices if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg