Blueberry Lemon Cheesecake Cake
Prep Time: 30 mins | Cook Time: 45 mins | Course: Dessert | Yield: 12
A beautiful and tart one-pan lemon and blueberry cake with cheesecake layers and a sour cream lemon glaze. Inspired by Karina of Café Delites https://cafedelites.com/blueberry-lemon-cheesecake-cake/
½ cup butter + 1 Tbsp for the pan
¾ cup sugar + 1 Tbsp for the pan
1 lemon, zested
½ cup milk
¼ cup lemon juice
2 eggs
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
2 cups blueberries
Lemon Cheesecake:
2 8-oz pkg cream cheese, softened
½ cup sugar
½ cup sour cream
1 egg
1 lemon, zested
1 Tbsp lemon juice
½ tsp vanilla
Salt, a pinch
¾ cup blueberries
Lemon Glaze:
1 cup sour cream
¼ cup sugar
1 lemon, zested
½ lemon juiced
Butter (or spray oil) an 8-inch springform pan. Sprinkle the bottom and sides with 1 tablespoon of sugar and set to one side. In a stand mixer, beat butter and sugar together with the lemon zest until light and fluffy.
In a measuring cup, stir milk and lemon juice together and let sit for a couple of minutes (homemade buttermilk).
Whisk flour, baking powder, and salt in a bowl, then pour over the butter, sugar mixture, top with the homemade buttermilk, and mix together until everything is incorporated. Stir blueberries in my hand with a rubber scraper. Spread half of the cake batter evenly into the prepared pan.
In a mixing bowl, whisk the cream cheese and sugar until creamy. Add sour cream, egg, lemon zest, lemon juice, vanilla, and salt. Stir until well mixed, spread ⅓ of the cheesecake batter over the cake batter (do not swirl). Add the remaining cake batter, followed by the remaining cheesecake batter. Smooth batter and scatter the blueberries on top; bake for 30 minutes, then tent the pan with foil so the top doesn’t get too dark. Bake another 15 minutes and test that the cake is done. It should read 200* with an insta-thermometer. Allow to cool to room temperature before glazing.
Whisk the glaze ingredients together in a bowl, then spread over the top of the cake, allowing it to drizzle over the edges a little bit. Chill in the fridge before serving.