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Lemon Blueberry Cheesecake Cake

lemon blueberry cheese cake
Written by chef recipes

Lemon Blueberry Cheesecake Cake the right blueberry dessert for spring and summer time season! Made with a wet lemon cake dotted with juicy blueberries, blueberry cheesecake and candy and tangy lemon cream cheese frosting. It’s scrumptious desserts – lemon blueberry cake and scrumptious blueberry cheesecake – packed in a single outstanding treat! You need to test my Blueberry Cheesecake Crumb Cake, too!

lemon blueberry cheese cake

How to Make the Lemon Blueberry Cake Layer

Layers of Lemon Blueberry Cake are so wet and soft. This is gentle butter cake lightened with a touch of sparkling lemon juice and lemon zest, speckled with juicy blueberries. It is nice and tart, ideal for spring and summer time season dessert.
Actually, this cake is so scrumptious and ideal for all seasons and all events. However, I’m telling you, it’s ideal. And it is going to be showstopper dessert each unmarried time. Yet, it’s easy cake. Although, the listing of substances and commands for this Lemon Blueberry Cheesecake Cake may also appearance lengthy and discouraging, it’s so smooth to make.

lemon blueberry cheese cake

How to Make the Blueberry Cheesecake Layer

Lemon Blueberry Cake frosted with a tangy candy lemon cream cheese frosting flavor scrumptious on its own, however addition of Blueberry cheesecake layer withinside the center makes simply showstopper dessert!
Blueberry cheesecake full of sparkling summer time season blueberries is so tasty. This cheesecake is made with pureed berries. Although, I in no way attempted it earlier than, it became out fantastically nicely and made so quite color.

lemon blueberry cheese cake

How to Make the Cream Cheese Frosting

Silky cream cheese frosting is the right completing touch. Smooth and creamy, speckled with lemon zest this frosting flavor like spreadable cheesecake. Just ensure to apply full-fats brick fashion cream cheese or you may stop with a skinny and runny frosting.

lemon blueberry cheese cake

Lemon Blueberry Cheesecake Cake


Lemon Blueberry Cheesecake Cake the right blueberry dessert for spring and summer time season! Made with a wet lemon cake dotted with juicy blueberries, blueberry cheesecake and candy and tangy lemon cream cheese frosting.


Blueberry Cheesecake:
• ¾ cup sparkling blueberries
• sixteen oz. cream cheese- room temperature
• half of cup granulated sugar
• 2 Tablespoons all-motive flour
• 1 ½ teaspoons vanilla
• 2 eggs + 1 egg yolk- room temperature
• 1/four cup bitter cream
• 1/four cup heavy cream
Lemon Blueberry Cake:
• 2 cups all-motive flour
• 2 Tablespoons corn starch
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2/three cup unsalted butter-room temperature
• 1 and 1/three cups granulated sugar
• 2 eggs + 1 egg white
• 1 ½ teaspoons vanilla extract
• 2 teaspoons lemon zest
• ½ cup milk
• three Tablespoons lemon juice
• 1 ½ cups blueberries- sparkling (if use frozen do now no longer thaw)
• three–four teaspoons of flour- to toss the blueberries
Lemon Cream Cheese Frosting:
• 12 oz. full-fats brick fashion cream cheese- softened
• 1 cup unsalted butter-softened
• ¼ teaspoon salt
• three ½ –four ½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1 Tablespoon lemon zest
For garnish:
• lemon wedges
• sparkling blueberries


Blueberry Cheesecake:
1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the lowest with parchment paper. Wrap springform pan in double layer of heavy-obligation aluminum foil to save you water from leaking in at some stage in the baking in a water bath.
2. To make the cheesecake pulse blueberries and cream cheese in a meals processor, then switch the combination in a blending bowl.
three. Add sugar and flour and beat till clean and creamy. Mix in vanilla.
four. Add eggs, one on the time blending after every addition simply to mix, do now no longer over blend.
5. Finally blend in bitter cream and heavy cream. Pour the batter into springform pan and clean the pinnacle, then area in a roasting pan. Pour boiling water in roasting pan midway up the aspect of the springform pan and ensure no water drip at the batter and bake 40-forty five mins or till the middle has set.
6. Remove springform pan from water bath, then run a skinny knife across the cake and funky to a room temperature, then area withinside the refrigerator for some hours or in a single day to chill completely.
Lemon Blueberry Cake:
1. Preheat oven to 350 F, butter and gently flour 8-inches spherical cake pans and line the bottoms with parchment paper circles.
2. Sift collectively 2 cups flour, corn starch, baking powder and salt and set apart.
three. Stir collectively milk and lemon juice and set apart to curdle.
four. Beat butter and sugar on medium-excessive till light and fluffy, approximately four mins.
5. With the mixer going for walks on low, upload eggs one after the other and blend after every addition.
6. Add vanilla extract and lemon zest and blend to mix.
7. First upload 1/three of the flour combination, then upload 1/2 of of the milk combination, then 1/three of the flour combination, then ultimate milk combination milk, and end with the flour combination. Mix to mix after every addition, however do now no longer over blend.
8. In a small bowl, lightly toss blueberries with flour to coat, then lightly fold blueberries into batter, being cautious now no longer to interrupt the berries.
9. Divide batter flippantly among pans, clean the pinnacle and bake for 30-35 mins, till toothpick inserted into middle comes out clean. Cool the desserts withinside the pans for 10 to fifteen mins, then take away to twine rack to complete cooling.
Cream Cheese Frosting:
1. Mix the butter and cream cheese on medium pace till no lumps remain. Do now no longer over beat earlier than the sugar became introduced or may also turn out to be with a runny frosting.
2. Add vanilla, salt and lemon zest and blend till combined.
three. Gradually upload powdered sugar till preferred sweetness and thickness is reached. Scrape down the perimeters of the bowl and beat till clean.
Assembling the Cake:
1. Place one layer of cake onto serving plate and pinnacle with skinny layer of lemon cream cheese frosting. Place blueberry cheesecake layer and pinnacle with skinny layer of frosting. Finally, pinnacle with 2d cake layer and frost cake with ultimate frosting. Decorate with lemon wedges and sparkling blueberries if preferred. Refrigerate for at the least forty five mins earlier than reducing otherwise the cake may also crumble as you cut.
2. Store withinside the refrigerator.

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