Lemon Blueberry Cheesecake Cake

A Lemon Blueberry Cheesecake Cake sounds absolutely delightful! This dessert combines the tangy flavor of lemon, the sweetness of blueberries, and the richness of cheesecake. Here’s a basic recipe for you:

Ingredients:

For the Lemon Cake Layers:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/2 cup milk

For the Blueberry Cheesecake Layer:

• 16 ounces (2 blocks) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the Lemon Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• 2-3 tablespoons fresh lemon juice
• A pinch of salt

Instructions:

Lemon Cake Layers:

1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients and milk in alternating batches, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.

Blueberry Cheesecake Layer:

1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Gently fold in the fresh blueberries.

Lemon Buttercream Frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, lemon zest, lemon juice, and a pinch of salt. Mix until smooth and well combined. Adjust the consistency with more lemon juice or powdered sugar if needed.

Assembly:

1. Place one of the lemon cake layers on a serving platter.
2. Spread half of the blueberry cheesecake mixture over the cake layer.
3. Place another lemon cake layer on top of the cheesecake layer.
4. Spread the remaining blueberry cheesecake mixture over the second cake layer.
5. Top with the final lemon cake layer.
6. Frost the entire cake with the lemon buttercream frosting, covering the sides and top.
7. Garnish the cake with additional blueberries and lemon zest if desired.
8. Refrigerate the cake for a few hours to allow the flavors to meld together before serving.

Slice and enjoy your Lemon Blueberry Cheesecake Cake! It’s a delightful combination of flavors and textures that’s sure to impress your guests or satisfy your dessert cravings.