Experience the ultimate fusion of tangy lemon, sweet blueberries, and creamy cheesecake with our Lemon Blueberry Cheesecake Cake Recipe. This indulgent dessert features layers of moist lemon cake sandwiched between creamy cheesecake filling and bursting blueberry compote, creating a decadent treat that’s as beautiful as it is delicious. Elevate your dessert game with this irresistible combination of flavors!
Ingredients:
For the Lemon Cake Layers:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions:
- Preheat Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make Lemon Cake Layers:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Make Blueberry Compote:
- In a saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes.
- Optional: If you prefer a thicker compote, stir in the cornstarch mixture and continue to cook for an additional 1-2 minutes until thickened. Remove from heat and let cool.
- Assemble the Cake:
- Place one of the cooled lemon cake layers on a serving platter or cake stand. Spread a layer of the cheesecake filling evenly over the top of the cake layer.
- Spoon half of the blueberry compote over the cheesecake layer, spreading it out to the edges.
- Top with the second lemon cake layer and repeat the process with the remaining cheesecake filling and blueberry compote.
- Chill and Serve:
- Refrigerate the assembled Lemon Blueberry Cheesecake Cake for at least 2 hours, or until set. Slice and serve chilled, garnishing with additional blueberries and lemon zest, if desired.
Note:
For a decorative touch, you can reserve some blueberry compote to swirl on top of the cheesecake filling before adding the second cake layer.
With its divine fusion of zesty lemon cake, rich cheesecake filling, and vivid blueberry compote, our Lemon Blueberry Cheesecake Cake Recipe will delight your palate. With its explosion of flavors and gorgeous presentation, this cake is sure to wow whether it is served as dessert on a special occasion or as a sweet treat on any day. Savor each delicious bite of this mouthwatering dessert! 🍋👐🍮✨