Lemon Blueberry Cheesecake Cake
Prep Time: 60 mins | Cook Time: 70 mins | Course: Dessert | Serves: 12
Lemon and blueberry cake with a blueberry cheesecake layer filling topped with a lemony cream cheese frosting. This beautiful cake is just as delicious as it looks. Inspired by Vera at Oh My Goodness Chocolate Desserts. https://omgchocolatedesserts.com/lemon-blueberry-cheesecake-cake/
Blueberry Cheesecake Layer:
¾ cup blueberries
16 oz cream cheese, softened
½ cup sugar
1 Tbsp cornstarch
1 Tbsp vanilla
2 eggs
½ cup sour cream
Lemon Blueberry Cake:
2 cups flour
2 Tbsp cornstarch
¼ tsp salt
2 tsp baking powder
12 Tbsp butter, softened
1 ⅓ cups sugar
2 eggs
1 Tbsp vanilla
1 Tbsp lemon zest
½ cup milk
3 Tbsp lemon juice
1 ½ cups fresh blueberries
3 Tbsp flour, toss blueberries in
Lemon Cream Cheese Frosting:
16 oz cream cheese, softened
1 cup butter, softened
¼ tsp salt
4 cups powdered sugar
1 Tbsp vanilla
1 Tbsp lemon zest
1 tsp lemon extract
Lemon slices, cut into triangles
Blueberries
Decorative sugar
Preheat oven to 350*. Place a parchment round in a 9” springform pan. Wrap the outside of the pan with foil so that it is watertight. In a food processor, pulse the blueberries and cream cheese until blended together. Scrape the mixture into a mixing bowl and add in the sugar, cornstarch, vanilla, eggs and sour cream, beating until well incorporated. Pour the batter into the springform pan and place in a larger oven-proof baking dish or skillet. Add water to come about halfway up the outside of the springform pan as a water bath. Bake for 30-40 minutes or until the cheesecake is set. Set on the counter to cool to room temperature, then chill in the refrigerator.
Line two 9” pans with a parchment round and cooking spray. Sprinkle with a bit of sugar to coat. In a mixing bowl, whisk the flour, cornstarch, salt and baking powder together. In a liquid measuring cup, stir together the milk and lemon juice. Cream the butter and sugar together in a stand mixer for about 5 minutes or until pale and fluffy. Add in the dry ingredients, then the lemon milk mixture. Mix on low until the batter is just combined. Toss the blueberries in the flour (this will help keep them from sinking to the bottom) and then into the batter. Fold berries in gently with a rubber scraper. Divide batter into prepared pans and smooth. Bake for 30-35 minutes or until a toothpick test comes out clean. Allow the cakes to cool for about 10 minutes in the pan, then turn out onto plates and chill in the fridge.
Beat the cream cheese and butter until fluffy, add in the salt, powdered sugar, vanilla, lemon zest and lemon extract. Beat until smooth.
Place one cake on a cake plate or large serving platter. Spread the top with a layer of frosting. Top with the cheesecake layer and spread with another layer of frosting. Top with the remaining cake layer. Spread frosting over the top and sides, smoothing with a large spatula. Decorate as desired with lemon triangles, blueberries, decorating sugar, etc.
