Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake is refreshing, spring and summer dessert assembled of moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting. you have  delicious dessert, lemon blueberry cake with cream cheese frosting and scrumptious blueberry cheesecake, packed in a single superb deal with. You have to test my Blueberry Cheesecake Crumb Cake, too!

Layers of Lemon Blueberry Cake are so wet and gentle. that is smooth butter cake lightened with a hint of sparkling lemon juice and lemon zest, speckled with juicy blueberries. it is candy and tart, ideal for spring and summer time dessert.

definitely, this cake is so scrumptious and best for all seasons and all events. however, I’m telling you, it’s ideal. And it will be showstopper dessert every unmarried time. but, it’s easy cake. despite the fact that, the listing of components and instructions for this Lemon Blueberry Cheesecake Cake can also appearance long and discouraging, it’s so easy to make.

Elements

Blueberry Cheesecake:

• ¾ cup fresh blueberries
• sixteen oz. cream cheese- room temperature
• half of cup granulated sugar
• 2 Tablespoons all-cause flour
• 1 ½ teaspoons vanilla
• 2 eggs + 1 egg yolk- room temperature
• 1/4 cup sour cream
• 1/four cup heavy cream

Lemon Blueberry Cake:

• 2 cups all-motive flour
• 2 Tablespoons corn starch
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2/three cup unsalted butter-room temperature
• 1 and 1/three cups granulated sugar
• 2 eggs + 1 egg white
• 1 ½ teaspoons vanilla extract
• 2 teaspoons lemon zest
• ½ cup milk
• three Tablespoons lemon juice
• 1 ½ cups blueberries- clean (if use frozen do now not thaw)
• 3–four teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

• 12 oz. full-fats brick style cream cheese- softened
• 1 cup unsalted butter-softened
• ¼ teaspoon salt
• 3 ½ –four ½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1 Tablespoon lemon zest

For garnish:

• lemon wedges
• sparkling blueberries

Commands

Blueberry Cheesecake:

1. Preheat the oven to 350 F. lightly grease eight-inch springform pan and line the lowest with parchment paper. Wrap springform pan in double layer of heavy-obligation aluminum foil to prevent water from leaking in for the duration of the baking in a water tub.
2. To make the cheesecake pulse blueberries and cream cheese in a meals processor, then transfer the aggregate in a mixing bowl.
3. add sugar and flour and beat till easy and creamy. blend in vanilla.
4. add eggs, one on the time mixing after each addition simply to combine, do not over blend.
5. sooner or later mix in sour cream and heavy cream. Pour the batter into springform pan and easy the top, then area in a roasting pan. Pour boiling water in roasting pan midway up the aspect of the springform pan and make sure no water drip at the batter and bake forty-forty five mins or until the middle has set.
6. put off springform pan from water bathtub, then run a skinny knife around the cake and cool to a room temperature, then place within the fridge for some hours or in a single day to cool completely.

Lemon Blueberry Cake:

1. Preheat oven to 350 F, butter and gently flour two 8-inches spherical cake pans and line the bottoms with parchment paper circles.
2. Sift together 2 cups flour, corn starch, baking powder and salt and set apart.
3. Stir together milk and lemon juice and set aside to curdle.
4. Beat butter and sugar on medium-high until light and fluffy, approximately four mins.
5. With the mixer going for walks on low, upload eggs separately and blend after each addition.
6. add vanilla extract and lemon zest and mix to combine.
7. First add 1/three of the flour combination, then add 1/2 of the milk mixture, then 1/three of the flour combination, then remaining milk mixture milk, and finish with the flour combination. blend to mix after each addition, but do no longer over mix.
8. In a small bowl, lightly toss blueberries with flour to coat, then lightly fold blueberries into batter, being careful no longer to break the berries.
9. Divide batter evenly among pans, easy the pinnacle and bake for 30-35 mins, till toothpick inserted into middle comes out smooth. Cool the desserts within the pans for 10 to fifteen minutes, then put off to twine rack to complete cooling.

Cream Cheese Frosting:

1. blend the butter and cream cheese on medium speed till no lumps continue to be. Do no longer over beat earlier than the sugar turned into added or may end up with a runny frosting.
2. add vanilla, salt and lemon zest and blend till mixed.
3. regularly add powdered sugar till desired sweetness and thickness is reached. Scrape down the edges of the bowl and beat until easy.

Assembling the Cake:

1. place one layer of cake onto serving plate and pinnacle with skinny layer of lemon cream cheese frosting. place blueberry cheesecake layer and pinnacle with skinny layer of frosting. ultimately, pinnacle with 2d cake layer and frost cake with final frosting.  beautify with lemon wedges and fresh blueberries if desired. Refrigerate for as a minimum 45 mins before slicing otherwise the cake may additionally crumble as you narrow.
2. save within the fridge.