Description
Lemon Blueberry Cheesecake Cake is an indulgent, multi-layered dessert featuring moist lemon cake, creamy cheesecake filling, and a vibrant blueberry compote. This stunning cake is perfect for birthdays, holidays, or special occasions, offering the perfect balance of citrusy tang, sweet berries, and rich creaminess.
Ingredients
For the Lemon Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
1. Prepare the Lemon Cake
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in vanilla extract.
3. Prepare the Blueberry Filling
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat until the mixture thickens, about 5-7 minutes.
- Remove from heat and let cool.
4. Assemble the Cake
- Place one cooled lemon cake layer on a serving plate. Spread cheesecake filling evenly on top.
- Spoon blueberry filling over the cheesecake layer, spreading it to the edges.
- Top with the second lemon cake layer and gently press down.
- Refrigerate for at least 4 hours or overnight to set.
5. Serve and Enjoy
- Garnish with fresh blueberries and lemon zest before serving.
- Slice and enjoy chilled!
Notes
- Mini Cheesecake Versions: Bake in muffin tins for individual servings.
- Gluten-Free: Use a gluten-free flour blend for the lemon cake.
- Vegan Version: Use dairy-free cream cheese, plant-based milk, and egg substitutes.
- Lemon Raspberry Twist: Swap blueberries for fresh raspberries.
- Coconut Lemon Cake: Add shredded coconut to the lemon cake batter for extra flavor.
