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.

Ingredients
Blueberry Cheesecake:

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

Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 eggs + 1 egg white
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 3 Tablespoons lemon juice
  • 1 ½ cups blueberries- fresh (if use frozen do not thaw)
  • 3–4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

  • 12 oz. full-fat brick style cream cheese- softened
  • 1 cup unsalted butter-softened
  • ¼ teaspoon salt
  • 3 ½ –4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon zest

For garnish:

  • lemon wedges
  • fresh blueberries
Lemon Blueberry Cheesecake Cake


Instructions
Click here to view instructions

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