Introduction to Lemon Blueberry Cheesecake Cake
If you’re on the hunt for a dessert that beautifully captures the essence of spring and summer, look no further than the Lemon Blueberry Cheesecake Cake. This delightful creation combines the bright, zesty flavors of lemon with the sweet, juicy burst of fresh blueberries, resulting in a dessert that is as refreshing as it is indulgent.
Why Lemon and Blueberry Make the Perfect Flavor Combo
So, what is it about lemon and blueberry that sings in unison? Lemon is known for its sharp acidity, which brilliantly cuts through sweetness, making it an ideal partner for blueberries, whose natural sugars lend a soft, luscious sweetness. Together, they create a complex flavor experience—tart yet sweet, with a hint of creaminess from the cheesecake layer that ties everything together perfectly.
Did you know that both lemons and blueberries are packed with antioxidants? This not only makes for a delicious treat but also allows you to indulge a little guilt-free! Plus, the vibrant colors of fresh lemon and blueberries make this cake visually stunning, making it an ideal centerpiece for any gathering or special occasion.
Ready to elevate your dessert game? Dive into this luscious recipe and discover why the Lemon Blueberry Cheesecake Cake is a must-try!
Ingredients for Lemon Blueberry Cheesecake Cake
Creating your Lemon Blueberry Cheesecake Cake starts with gathering the right ingredients for each layer of this delightful dessert. Let’s break it down for you!
Blueberry Cheesecake Ingredients
For the blueberry cheesecake layer, you’ll need:
- ¾ cup fresh blueberries for that burst of flavor
- 16 oz. cream cheese, at room temperature for smoothness
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour to help set it
- 1 ½ teaspoons vanilla extract
- 2 eggs + 1 egg yolk, also at room temperature
- ¼ cup sour cream for creaminess
- ¼ cup heavy cream to finish it off
Lemon Blueberry Cake Ingredients
The lemon blueberry cake is equally essential, and you'll need:
- 2 cups all-purpose flour
- 2 Tablespoons corn starch for a tender crumb
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter, softened
- 1 and ⅓ cups granulated sugar
- 2 eggs + 1 egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest for that zing
- ½ cup milk
- 3 Tablespoons lemon juice
- 1 ½ cups fresh blueberries, tossed in flour to prevent sinking
Lemon Cream Cheese Frosting Ingredients
Finish your cake with a luscious lemon cream cheese frosting prepared with:
- 12 oz. full-fat cream cheese, softened
- 1 cup unsalted butter, softened
- ¼ teaspoon salt
- 3 ½ to 4 ½ cups powdered sugar, depending on desired sweetness
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon zest to bring everything together
Ready to gather these ingredients? Once you have them, you’re one step closer to baking a stunning Lemon Blueberry Cheesecake Cake that will impress your guests!
Step-by-step Preparation of Lemon Blueberry Cheesecake Cake
Creating the perfect Lemon Blueberry Cheesecake Cake is a delightful experience that yields an impressive dessert for any occasion. With its zesty lemon flavor, plump blueberries, and creamy cheesecake layers, it’s bound to be a hit. Let’s walk through each step together.
Prepare the blueberry cheesecake
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Preheat your oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper. It’s also a smart idea to wrap the pan in a double layer of aluminum foil to prevent any water from leaking in when you bake it in a water bath.
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In a food processor, combine ¾ cup of fresh blueberries with 16 oz. of room-temperature cream cheese. Pulse until smooth. Transfer to a mixing bowl and blend in ½ cup granulated sugar and 2 tablespoons of flour until you reach a creamy consistency.
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Mix in 1½ teaspoons of vanilla extract, followed by 2 eggs and 1 egg yolk—one at a time. Remember, no overmixing! Finally, incorporate ¼ cup sour cream and ¼ cup heavy cream. Pour this luscious mixture into the springform pan and smooth the top.
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Place the pan into a roasting pan and fill it with boiling water halfway up the sides of the springform. Bake for 40-45 minutes. Once set, cool at room temperature before refrigerating for a few hours to firm up.
Make the lemon blueberry cake
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While your cheesecake is chilling, preheat the oven again to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal later.
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In a bowl, sift together 2 cups all-purpose flour, 2 tablespoons corn starch, 2 teaspoons baking powder, and ¼ teaspoon salt. Meanwhile, sour your milk with 3 tablespoons lemon juice and set aside.
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Using a mixer, beat ⅔ cup unsalted butter and 1⅓ cups granulated sugar on medium-high until pale and fluffy—about four minutes. Add eggs one by one, followed by 1½ teaspoons vanilla extract and 2 teaspoons lemon zest.
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Gradually alternate adding the flour mixture and milky lemon mixture into the batter, mixing gently. Toss 1½ cups fresh blueberries with 3-4 teaspoons of flour, then fold them into the batter.
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Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool before removing them from the pans.
Prepare the lemon cream cheese frosting
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In a large mixing bowl, blend 12 oz. of softened cream cheese with 1 cup unsalted butter until smooth. Avoid overbeating so the frosting stays thick.
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Stir in ¼ teaspoon salt, 2 teaspoons vanilla extract, and 1 tablespoon of lemon zest. Gradually mix in 3½ to 4½ cups of powdered sugar until you reach your desired sweetness and thickness. Scrape down the bowl and beat until everything is nicely combined.
Assemble the cake layers
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Place one layer of your lemon blueberry cake on a serving plate. Spread a thin layer of lemon cream cheese frosting over the top, then add the blueberry cheesecake layer. Top this with another layer of frosting before placing the second cake layer on top.
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Frost the entire cake with the remaining frosting. For a burst of color, decorate with lemon wedges and fresh blueberries. Refrigerate for at least 45 minutes to allow the layers to set—this will make slicing easier and keep everything intact.
Chill and serve the cake
Once chilled and set, your Lemon Blueberry Cheesecake Cake is ready to impress at your next gathering! Whether it's a birthday party or a sweet springtime treat, this cake comes together beautifully and tastes as delightful as it looks. Enjoy with friends and family, and don't forget to share your experience with us in the comments!
- If you're eager for more delightful recipes, check out links like Joy of Baking or AllRecipes. Happy baking!
Variations on Lemon Blueberry Cheesecake Cake
Alternative Berry Cheesecake Cakes
If you’re a fan of Lemon Blueberry Cheesecake Cake but want to mix things up, consider swapping blueberries for other berries! Raspberries and strawberries provide delightful alternatives, offering a slightly different tartness and sweetness. Blackberries can also add a juicy burst that pairs beautifully with the lemon flavor. Just be sure to adjust the sweetness to match the berries you choose!
Vegan Option for Lemon Blueberry Cheesecake Cake
Craving a vegan twist? You can create a Lemon Blueberry Cheesecake Cake using plant-based ingredients. Replace cream cheese with cashew cream or a store-bought vegan cream cheese. Use aquafaba (the liquid from chickpeas) in place of eggs for the cheesecake layer. Additionally, substitute dairy milk with almond or oat milk and utilize a flaxseed meal mixture for the silky frosting. This way, you can enjoy a guilt-free slice without sacrificing flavor! For more insights on vegan baking, check out minimalistbaker.com.
Cooking Tips and Notes for Lemon Blueberry Cheesecake Cake
Best practices for baking the cheesecake
To achieve a perfect Lemon Blueberry Cheesecake Cake, ensure your cream cheese is softened to room temperature for smooth mixing—this helps avoid lumps. Using a water bath while baking the cheesecake encourages even cooking and prevents cracking. Remember to allow your cheesecake to cool completely in the pan; this will enhance the texture and flavor!
Tips for frosting and decorating
For a beautifully frosted cake, make sure your Lemon Cream Cheese Frosting is at the right consistency. Gradually add powdered sugar until you reach your desired thickness. A good tip: refrigerate the cake for at least 45 minutes after assembling; this will support clean cuts and make for a stunning presentation. For garnish, consider adding fresh blueberries and vibrant lemon wedges. They not only look delightful but also complement the flavors beautifully!
Serving Suggestions for Lemon Blueberry Cheesecake Cake
Perfect Occasions for This Delightful Cake
The Lemon Blueberry Cheesecake Cake is a versatile dessert that shines at various gatherings. Whether you're celebrating a birthday, hosting a summer barbecue, or enjoying a casual afternoon tea, this cake is a show-stopper. Its vibrant flavors are particularly delightful during spring and summer months, making it a refreshing option for outdoor picnics or festive brunches.
Beverage Pairing Suggestions
To elevate your cake experience, consider pairing your slice of Lemon Blueberry Cheesecake Cake with refreshing beverages. I recommend serving it with:
- Iced herbal tea for a light, fragrant compliment
- Sparkling lemonade, which echoes the cake’s zingy lemon flavor
- Freshly brewed coffee or espresso, balancing the sweetness of the cake
These beverages not only enhance the cake's flavors but also make for a delightful presentation!
Time Breakdown for Lemon Blueberry Cheesecake Cake
Preparation time
The preparation time for this delightful Lemon Blueberry Cheesecake Cake is about 60 minutes. This includes gathering your ingredients, mixing the batter, and getting everything ready for the oven.
Baking time
Once you’ve prepped, you'll spend approximately 80 minutes baking. This includes time for both the blueberry cheesecake and the lemon blueberry cake layers.
Total time
In total, you’re looking at around 2 hours and 20 minutes from start to finish—perfect for a cozy weekend baking adventure! Don’t forget to let it chill in the fridge for a bit before serving.
By breaking down the time, you can plan accordingly and enjoy the process of creating this scrumptious dessert. Happy baking!
Nutritional Facts for Lemon Blueberry Cheesecake Cake
When indulging in this delightful Lemon Blueberry Cheesecake Cake, knowing the nutritional facts can help you savor every bite guilt-free.
Calories per slice
Each slice of this delicious cake contains approximately 350 calories, making it a decadent yet manageable treat for special occasions.
Protein content
You'll find around 6 grams of protein per slice, thanks mainly to the cream cheese and eggs, which can contribute positively to your daily intake.
Sugar content
The cake has about 25 grams of sugar per slice, adding a nice sweetness to the tangy lemon and rich blueberry flavors. Remember, moderation is key!
For more detailed nutritional information, consider using tools like MyFitnessPal or FatSecret to track your treats. Enjoy your baking adventure!
FAQs about Lemon Blueberry Cheesecake Cake
What can I substitute for cream cheese in the frosting?
If you're looking for a dairy-free option or just want to mix things up, mascarpone cheese or vegan cream cheese can be great alternatives to cream cheese for the frosting. For a lighter option, Greek yogurt can be used, but it may result in a tangier flavor. Just make sure to adjust the sweetness accordingly!
How should I store any leftover cake?
To keep your Lemon Blueberry Cheesecake Cake fresh, store any leftovers in an airtight container in the refrigerator. It should stay delicious for up to 3-4 days. For longer storage, you can also freeze individual slices wrapped in plastic wrap and then in aluminum foil. Just let them thaw in the fridge when you're ready to enjoy again!
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this Lemon Blueberry Cheesecake Cake. Just be sure not to thaw them, as this can lead to sogginess. Tossing them in a bit of flour can help absorb extra moisture and prevent them from sinking to the bottom of the batter.
For more tips, check out this guide on baking with frozen berries.
Conclusion on Lemon Blueberry Cheesecake Cake
In summary, the Lemon Blueberry Cheesecake Cake is a delightful dessert that brings freshness and indulgence to your table. Perfect for gatherings or a simple treat, its harmonious blend of zesty lemon and sweet blueberries is sure to impress. Don't miss the chance to enjoy this scrumptious cake with family and friends!
Lemon Blueberry Cheesecake Cake
Equipment
- Oven
- 8-inch springform pan
- mixing bowl
- food processor
- Two 8-inch round cake pans
- roasting pan
- wire rack
Ingredients
Blueberry Cheesecake
- ¾ cup fresh blueberries
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla
- 2 whole eggs room temperature
- 1 whole egg yolk room temperature
- ¼ cup sour cream
- ¼ cup heavy cream
Lemon Blueberry Cake
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter room temperature
- 1 ⅓ cups granulated sugar
- 2 whole eggs
- 1 whole egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 3 Tablespoons lemon juice
- 1 ½ cups fresh blueberries do not thaw if frozen
- 3-4 teaspoons all-purpose flour to toss the 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
Garnish
- lemon wedges
- fresh blueberries
Instructions
Blueberry Cheesecake
- Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
- To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
- Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
- Add eggs, one at the time mixing after each addition just to combine, do not over mix.
- Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
- Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake
- Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
- Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
- Stir together milk and lemon juice and set aside to curdle.
- Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
- With the mixer running on low, add eggs one at a time and mix after each addition.
- Add vanilla extract and lemon zest and mix to combine.
- First add ⅓ of the flour mixture, then add half of the milk mixture, then ⅓ of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
- In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
- Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Cream Cheese Frosting
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
- Add vanilla, salt and lemon zest and mix until combined.
- Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake
- Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Store in the fridge.
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