Lemon Blueberry Cheesecake Cake Recipe

The Lemon Blueberry Cheesecake Cake is an indulgent dessert that blends the tanginess of lemon, the sweetness of blueberries, and the richness of cheesecake into a delightful layered cake. This stunning dessert features a moist lemon cake base, a creamy, luscious cheesecake layer, and a tangy blueberry sauce topping. Perfect for any celebration, from birthdays to holiday dinners, this cake is a showstopper that is sure to impress guests with its bright, fresh flavors and decadent textures.

In this recipe, we will guide you through every step of preparing this incredible dessert, from baking the cake layers to making the cheesecake filling and creating the homemade blueberry topping. By the end, you’ll have a showstopping dessert that’s perfect for any occasion.

Instructions

Step 1: Preparing the Lemon Cake Layers

1. Preheat your oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal after baking.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a stand mixer or with a hand mixer, beat together the softened butter, vegetable oil, and sugar on medium speed until light and fluffy, about 3-4 minutes. This step is essential for creating a tender cake texture.
4. Add the eggs: Add the eggs one at a time, beating well after each addition. Add the vanilla extract, lemon juice, and lemon zest, and mix until well incorporated.
5. Alternate wet and dry ingredients: With the mixer on low speed, add half of the dry ingredients to the wet mixture, followed by half of the buttermilk and whole milk. Mix gently to combine. Add the remaining dry ingredients and liquids, mixing just until smooth. Be careful not to overmix, as that can lead to a dense cake.
6. Bake the cake layers: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden brown.
7. Cool the cake layers: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2: Preparing the Cheesecake Layer

1. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, heavy cream, and flour. Mix until smooth and combined.
2. Bake the cheesecake layer: Once your cake layers are done cooling, reduce the oven temperature to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Pour the cheesecake mixture into the prepared pan and smooth the top with a spatula.
3. Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 45-55 minutes, or until the center is set and slightly jiggles when you gently shake the pan. The edges should be lightly golden, but the center should still be soft. Allow the cheesecake to cool in the oven for about 1 hour, then remove from the oven and refrigerate for at least 4 hours or overnight.

Step 3: Preparing the Blueberry Sauce

1. Cook the blueberries: In a medium saucepan, combine the fresh blueberries, sugar, and lemon juice over medium heat. Stir frequently until the blueberries begin to burst and release their juices, about 5-7 minutes.
2. Thicken the sauce: In a small bowl, mix the cornstarch with the water to form a slurry. Add the slurry to the blueberry mixture and stir until the sauce thickens and becomes glossy, about 2-3 minutes.
3. Cool the sauce: Remove the blueberry sauce from the heat and let it cool completely before using. If you prefer a smoother sauce, you can puree it with an immersion blender or regular blender.

Step 4: Assembling the Lemon Blueberry Cheesecake Cake

1. Layer the cakes: Once the cake layers have cooled completely, carefully remove them from the pans. Place the first cake layer on a large serving plate or cake stand.
2. Add the cheesecake layer: Carefully remove the cheesecake from the springform pan and place it on top of the first cake layer. If needed, trim the cheesecake layer slightly to fit the cake. Use a serrated knife to level the top of the cheesecake layer if it’s uneven.
3. Top with the second cake layer: Place the second lemon cake layer on top of the cheesecake layer. Gently press down to secure the layers together.
4. Frost with whipped cream: If you desire a light and fluffy finish, spread whipped cream over the top and sides of the cake. You can either use store-bought whipped cream or make your own by beating heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Decorate the cake: Top the cake with a generous amount of blueberry sauce, fresh blueberries, and a sprinkle of lemon zest. Add a few mint leaves for an extra pop of color.

Step 5: Serving the Cake

1. Chill the cake: It’s best to refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the layers to set.
2. Serve: Slice the cake carefully with a serrated knife. Serve each slice with additional blueberry sauce and whipped cream if desired.

Tips for the Perfect Lemon Blueberry Cheesecake Cake

• Use room temperature ingredients: To ensure smooth and well-blended cake and cheesecake layers, always use room temperature butter, eggs, and cream cheese. Cold ingredients can cause the batter to clump and prevent a smooth texture.
• Don’t overmix the batter: When making the cake, mix until just combined. Overmixing can lead to a tough, dense cake.
• Use fresh blueberries: While frozen blueberries will work, fresh blueberries have a better flavor and texture. Fresh berries also make the sauce look more vibrant.
• Chill the cake: Allow the cake to chill for several hours before slicing to ensure clean cuts and allow the flavors to develop.

Variations of Lemon Blueberry Cheesecake Cake

While this lemon blueberry cheesecake cake is delicious as written, there are several ways to make it your own:

1. Substitute the blueberries: If you prefer another fruit, you can easily swap blueberries for raspberries, strawberries, or blackberries. The tangy lemon flavor will pair wonderfully with almost any berry.
2. Make it gluten-free: Use a gluten-free flour blend to make both the cake and cheesecake layers gluten-free. Ensure the other ingredients are also gluten-free.
3. Add lemon curd: For an extra burst of lemon flavor, you can layer some lemon curd between the cake layers or spread it on top of the cheesecake layer.

Conclusion

This Lemon Blueberry Cheesecake Cake is the perfect dessert to elevate any occasion. The combination of tangy lemon, creamy cheesecake, and fresh blueberries creates an irresistible flavor profile that will leave your guests wanting more. Whether you’re serving it for a holiday, birthday, or any special gathering, this cake is sure to be a crowd-pleaser! With its stunning presentation and delectable taste, it’s a dessert that you and your loved ones will cherish.

Yield: 12

Lemon Blueberry Cheesecake Cake Recipe

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The Lemon Blueberry Cheesecake Cake is an indulgent dessert that blends the tanginess of lemon, the sweetness of blueberries, and the richness of cheesecake into a delightful layered cake. This stunning dessert features a moist lemon cake base, a creamy, luscious cheesecake layer, and a tangy blueberry sauce topping. Perfect for any celebration, from birthdays to holiday dinners, this cake is a showstopper that is sure to impress guests with its bright, fresh flavors and decadent textures.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• For the Cheesecake Layer:
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 2 tablespoons all-purpose flour
• For the Cake Layer:
• 1 box (15.25 oz) lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• For the Blueberry Topping:
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk (more if needed)

Instructions

1. Preheat the Oven and Prepare the Pan:

• Preheat your oven to 325°F (163°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

2. Make the Cheesecake Layer:

1. In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
2. Add the egg, vanilla extract, lemon zest, and flour, and continue mixing until combined.
3. Set aside the cheesecake batter.

3. Make the Cake Layer:

1. In a large bowl, combine the lemon cake mix, vegetable oil, eggs, water, vanilla extract, and lemon zest. Mix with an electric mixer on medium speed for 2 minutes until the batter is smooth.
2. Pour the cake batter into the prepared cake pan, spreading it evenly.

4. Add the Cheesecake Layer:

• Spoon the cheesecake mixture over the cake batter in the pan. Use a butter knife or skewer to gently swirl the cheesecake into the cake batter for a marbled effect (don’t mix completely).

5. Bake the Cake:

• Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top will be lightly golden and the cheesecake will be set.
• Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Blueberry Topping:

1. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices (about 5 minutes).
2. Remove from heat and set aside to cool.

7. Make the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a little more milk to reach the desired consistency.

8. Assemble the Cake:

1. Once the cake has cooled, drizzle the lemon glaze over the top of the cake.
2. Spoon the blueberry topping evenly over the cake.

9. Serve:

1. Slice the cake and serve chilled or at room temperature. Enjoy the perfect blend of creamy cheesecake, light lemon cake, and fresh blueberries!

Notes

• Blueberry Sauce: If you want a thicker blueberry topping, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) while cooking the blueberries.
• Cake Mix Variations: You can use a homemade lemon cake recipe instead of the cake mix if you prefer.