Description
A delightful dessert combining the tanginess of lemon and the sweetness of blueberries, layered with a creamy cheesecake filling. Perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup fresh or frozen blueberries
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp lemon juice
- 1 cup fresh blueberries (for garnish)
- Optional: whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition. Then, add the milk, vanilla extract, lemon zest, baking powder, and flour. Stir until just combined, then gently fold in the blueberries.
- In another bowl, whip together the cream cheese, powdered sugar, lemon juice, vanilla extract, and egg until smooth.
- Pour half of the cake batter into the prepared pan. Dollop the cheesecake mixture on top and spread it evenly. Pour the remaining cake batter on top.
- Bake for about 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes, then remove it and let it cool completely on a wire rack. Top with fresh blueberries and whipped cream if desired.
Notes
Frozen blueberries work well too. Don’t skip the lemon zest as it enhances the flavor. Consider adding almond extract for a twist!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg