Description
Lemon Blueberry Cheesecake Cake is a delightful dessert that brings together creamy cheesecake and zesty lemon cake, all topped with a vibrant blueberry compote. This refreshing treat is perfect for summer gatherings, offering an explosion of flavors in every bite. With its beautiful presentation and rich taste, this cake is sure to impress your guests and become a family favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- Zest and juice of 2 lemons
- 1 cup fresh blueberries
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In one bowl, mix flour, baking powder, and salt. In another bowl, cream sugar and butter until light; add eggs one by one, mixing well after each.
- Stir in lemon zest and juice into the wet mixture. Gradually combine dry ingredients with wet ingredients without over-mixing.
- Divide batter between prepared pans; bake for 25-30 minutes until golden brown.
- Beat cream cheese until smooth in a separate bowl; gradually add powdered sugar and vanilla. Mix in heavy cream until fluffy.
- Prepare blueberry compote by simmering blueberries with sugar in a saucepan until bursting (about 5-7 minutes).
- Assemble the cake: layer one cake with cheesecake filling and blueberry compote, then top with the second layer. Frost as desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg