Description
This Lemon Blueberry Cheesecake Cake is a delightful combination of rich cheesecake and fluffy cake, bursting with lemon and blueberry flavors.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup buttermilk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
- Whipped cream (optional)
- Extra blueberries for garnish (optional)
- Lemon slices for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Mix in buttermilk, lemon zest, and vanilla extract. Gradually add dry ingredients until just combined.
- For cheesecake, beat cream cheese and sugar until smooth. Add vanilla extract and lemon juice, then fold in blueberries gently.
- Divide cake batter between pans, then add cheesecake layer on top. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes before transferring to wire racks to cool completely. Top with whipped cream, extra blueberries, and lemon slices.
Notes
For a stronger lemon flavor, add more lemon zest to the batter or lemon juice to the whipped cream topping. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg