Lemon Blueberry Cheesecake Cake
A delightful dessert that combines creamy cheesecake, fluffy cake layers, and fresh blueberries, perfectly balanced with zesty lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup blueberries
- 1 tablespoon lemon zest (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the milk, fresh lemon juice, and lemon zest.
- Combine the flour and baking powder in another bowl and then add to the wet mixture, mixing until just combined.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring to wire racks.
- Make the cheesecake filling by beating softened cream cheese with powdered sugar until smooth.
- Assemble the layers by spreading the cheesecake filling between the cooled cake layers.
- Top with fresh blueberries and sprinkle with lemon zest.
- Chill and serve to enjoy the full flavor!
Notes
Ensure ingredients are at room temperature for better mixing. Toss blueberries in a bit of flour before adding them to the batter to prevent sinking.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://thestationrecipes.com/lemon-blueberry-cheesecake-recipe/