Description
A refreshing and delightful Lemon Blueberry Cheesecake Cake that combines the tangy flavors of lemon and blueberries with a creamy cheesecake layer.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 16 ounces cream cheese, softened
- ½ cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 2 tablespoons lemon juice (for cheesecake layer)
- 1 cup powdered sugar (for lemon glaze)
- 2 tablespoons lemon juice (for lemon glaze)
- 1 tablespoon lemon zest (for lemon glaze)
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, buttermilk, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- For the cheesecake layer, beat the softened cream cheese and granulated sugar together until smooth.
- Add the egg, vanilla extract, and lemon juice, mixing until well combined.
- Divide the cake batter evenly between the two prepared pans.
- Spoon the cheesecake mixture on top of the batter in each pan, using a knife to swirl it slightly into the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle over the cooled cakes before serving.
Notes
- This recipe serves 12.
- For a lighter version, substitute Greek yogurt for half of the butter in the cake batter.
- For added flavor, consider folding in a teaspoon of almond extract along with the vanilla.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg