Lemon Blueberry Cheesecake Cake (Printable Version)
# What You'll Need:
→ Blueberry Cheesecake
01 -
180 g fresh blueberries
02 -
454 g cream cheese, room temperature
03 -
100 g granulated sugar
04 -
16 g all-purpose flour
05 -
7.5 ml vanilla extract
06 -
2 large eggs plus 1 egg yolk, room temperature
07 -
60 ml sour cream
08 -
60 ml heavy cream
→ Lemon Blueberry Cake
09 -
250 g all-purpose flour
10 -
16 g cornstarch
11 -
1.25 ml salt
12 -
10 g baking powder
13 -
150 g unsalted butter, room temperature
14 -
270 g granulated sugar
15 -
2 large eggs plus 1 egg white
16 -
7.5 ml vanilla extract
17 -
10 g lemon zest
18 -
120 ml milk
19 -
45 ml lemon juice
20 -
225 g blueberries (fresh or frozen, do not thaw if frozen)
21 -
12-16 g all-purpose flour (for tossing blueberries)
→ Lemon Cream Cheese Frosting
22 -
340 g full-fat cream cheese, softened
23 -
225 g unsalted butter, softened
24 -
1.25 ml salt
25 -
420-540 g powdered sugar
26 -
10 ml vanilla extract
27 -
5 g lemon zest
→ Garnish
28 -
Fresh blueberries
29 -
Lemon wedges
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease an 8-inch springform pan and line the base with parchment paper. Wrap the pan with two layers of heavy-duty aluminum foil. In a food processor, blend blueberries and cream cheese until smooth. Transfer to a bowl, then add sugar and flour, mixing until creamy. Stir in vanilla extract. Add eggs one at a time, mixing gently to avoid overbeating. Incorporate sour cream and heavy cream until combined. Pour batter into pan. Place in a larger roasting pan filled with boiling water to create a water bath. Bake for 40-45 minutes until set. Cool to room temperature, then refrigerate for several hours or overnight.
02 -
Preheat oven to 175°C. Grease and flour two 8-inch round cake pans and line bottoms with parchment paper. Whisk together flour, cornstarch, baking powder, and salt. In a separate bowl, combine milk and lemon juice; allow to curdle for a few minutes. Beat butter and sugar with an electric mixer for 4 minutes until light and fluffy. Reduce speed, add eggs one at a time, then stir in vanilla extract and lemon zest. Alternately add flour mixture and milk mixture in three additions, starting and ending with flour; mix until just combined. Toss blueberries with flour and fold gently into batter. Divide batter evenly between pans, smooth tops. Bake 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans 10-15 minutes, then transfer to wire racks to cool completely.
03 -
Beat butter and cream cheese on medium speed until smooth, avoiding overbeating. Add vanilla extract, salt, and lemon zest. Gradually add powdered sugar, beating until fluffy and smooth. Adjust sweetness and consistency as needed.
04 -
Place one lemon blueberry cake layer on a serving plate. Spread a thin layer of frosting to adhere the subsequent layers. Carefully remove cheesecake from springform pan, trimming edges if necessary to align with cake layers, and position atop the frosted cake layer. Apply a thin frosting layer over the cheesecake to bind the next cake layer. Add second cake layer, aligning precisely. Apply a crumb coat over entire cake to trap loose crumbs; chill for 20 minutes to set. Finish with a smooth, even layer of frosting. Garnish with fresh blueberries and lemon wedges. Refrigerate assembled cake for at least 45 minutes before slicing to stabilize layers.
# Helpful Notes:
01 -
Chilling the cake before slicing ensures clean cuts and prevents the cheesecake layer from shifting.
02 -
Tossing blueberries in flour before folding into batter prevents them from sinking.
03 -
Using a water bath when baking the cheesecake maintains a moist texture and prevents cracking.
04 -
Room temperature ingredients promote even mixing and a tender cake crumb.