Description
This Lemon Blueberry Cheesecake Cake combines bright lemon flavor, bursts of fresh blueberries, and a rich cheesecake layer between moist lemon cake layers—a beautiful and indulgent two-in-one dessert.
Ingredients
- 1 cup fresh blueberries
- 1 tbsp lemon zest
- 1/2 cup lemon juice (freshly squeezed)
- 3 blocks cream cheese, softened
- 1 1/2 cups sugar (divided)
- 3 large eggs
- 1/4 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter, room temperature
- 1/2 cup milk
Instructions
- Preheat oven to 325°F (160°C). Grease and line cake pans with parchment paper.
- Cheesecake Layer: Beat cream cheese until smooth. Add 1/2 cup sugar, 1 egg, sour cream, and vanilla. Mix until well combined and pour into prepared pan.
- Cake Batter: Sift flour and baking powder in one bowl. In another, cream butter with remaining 1 cup sugar until fluffy. Add 2 eggs one at a time, then lemon zest and juice. Mix to combine.
- Add dry ingredients and milk alternately to wet mixture, mixing just until blended. Fold in blueberries gently.
- Pour cake batter over cheesecake layer in the same pan.
- Bake for 50–60 minutes until a toothpick comes out clean. Allow to cool gradually with oven door ajar to prevent cracking.
- Once fully cooled, refrigerate for at least 2–3 hours (or overnight) before serving.
- Garnish with whipped cream, extra lemon zest, or vanilla ice cream if desired.
Notes
- Substitute raspberries for blueberries for a tart twist.
- Use bottled lemon juice in a pinch, but fresh is best.
- Top with blueberry cream cheese frosting for more berry flavor.
- Use Greek yogurt instead of sour cream as needed.
- Cool slowly and avoid overmixing to prevent cheesecake cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
