Lemon Blueberry Cheesecake Cake Recipe

Ingredients

Blueberry Cheesecake:

• ¾ cup fresh blueberries
• 16 oz. cream cheese, at room temperature
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons vanilla extract
• 2 eggs + 1 egg yolk, at room temperature
• ¼ cup sour cream
• ¼ cup heavy cream

Lemon Blueberry Cake:

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ⅔ cup unsalted butter, at room temperature
• 1 ⅓ cups granulated sugar
• 2 eggs + 1 egg white
• 1 ½ teaspoons vanilla extract
• 2 teaspoons lemon zest
• ½ cup milk
• 3 tablespoons lemon juice
• 1 ½ cups fresh blueberries (if using frozen, do not thaw)
• 3–4 teaspoons flour, for tossing blueberries

Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick-style cream cheese, softened
• 1 cup unsalted butter, softened
• ¼ teaspoon salt
• 3 ½–4 ½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest

For Garnish:

• Lemon wedges
• Fresh blueberries

Preparation

Blueberry Cheesecake:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan with a double layer of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
2. In a food processor, pulse the blueberries and cream cheese until smooth. Transfer to a mixing bowl.
3. Add the sugar and flour, beating until smooth and creamy. Mix in the vanilla extract.
4. Add the eggs one at a time, mixing just to combine after each addition. Avoid overmixing.
5. Mix in the sour cream and heavy cream. Pour the batter into the springform pan and smooth the top. Place the pan in a roasting pan, then fill the roasting pan with boiling water halfway up the side of the springform pan. Ensure no water drips onto the batter.
6. Bake for 40-45 minutes, or until the center is set. Remove from the water bath, run a thin knife around the edges, and cool to room temperature. Refrigerate for several hours or overnight to cool completely.

Lemon Blueberry Cake:

1. Preheat the oven to 350°F (175°C). Butter and lightly flour two 8-inch round cake pans, and line the bottoms with parchment paper circles.
2. Sift together the flour, cornstarch, baking powder, and salt. Set aside.
3. Stir together the milk and lemon juice. Set aside to curdle.
4. Beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes.
5. With the mixer on low, add the eggs one at a time, mixing after each addition. Add the vanilla extract and lemon zest, mixing to combine.
6. Add one-third of the flour mixture, followed by half of the milk mixture, then another third of the flour mixture, the remaining milk mixture, and the final third of the flour mixture. Mix to combine after each addition, but do not overmix.
7. Gently toss the blueberries with flour to coat, then fold them into the batter.
8. Divide the batter evenly between the pans, smooth the tops, and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10-15 minutes, then remove to a wire rack to cool completely.

Cream Cheese Frosting:

1. Beat the butter and cream cheese on medium speed until smooth and lump-free. Avoid overbeating.
2. Add the vanilla extract, salt, and lemon zest, mixing to combine.
3. Gradually add powdered sugar until the desired sweetness and thickness are reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

1. Place one cake layer on a serving plate and spread a thin layer of lemon cream cheese frosting over the top. Add the blueberry cheesecake layer, followed by another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
2. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting to ensure the cake holds together.

Storage:

Store the cake in the refrigerator.