Lemon Blueberry Cheesecake Cake (Print Version)

Three-layer dessert featuring lemon blueberry cake layers sandwiched with a blueberry cheesecake layer, frosted with lemon cream cheese frosting.

# Ingredients:

→ For the Blueberry Cheesecake Layer

01 - 3/4 cup fresh blueberries
02 - 16 oz cream cheese, room temperature
03 - 1/2 cup granulated sugar
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 teaspoons vanilla extract
06 - 2 large eggs plus 1 egg yolk, room temperature
07 - 1/4 cup sour cream
08 - 1/4 cup heavy cream

→ For the Lemon Blueberry Cake

09 - 2 cups all-purpose flour
10 - 2 tablespoons cornstarch
11 - 1/4 teaspoon salt
12 - 2 teaspoons baking powder
13 - 2/3 cup unsalted butter, room temperature
14 - 1 1/3 cups granulated sugar
15 - 2 large eggs plus 1 egg white, room temperature
16 - 1 1/2 teaspoons vanilla extract
17 - 2 teaspoons fresh lemon zest
18 - 1/2 cup milk
19 - 3 tablespoons fresh lemon juice
20 - 1 1/2 cups fresh blueberries (use frozen unthawed if fresh aren't available)
21 - 3 to 4 teaspoons all-purpose flour (for coating blueberries)

→ For the Lemon Cream Cheese Frosting

22 - 12 oz full-fat brick-style cream cheese, softened
23 - 1 cup unsalted butter, softened
24 - 1/4 teaspoon salt
25 - 3 1/2 to 4 1/2 cups powdered sugar
26 - 2 teaspoons vanilla extract
27 - 1 tablespoon fresh lemon zest

→ For Garnish

28 - Fresh lemon wedges
29 - Fresh blueberries

# Instructions:

01 - Preheat your oven to 350 degrees. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
02 - In a food processor, pulse the fresh blueberries and room-temperature cream cheese together. Transfer the mixture to a mixing bowl.
03 - Add the sugar and flour to the blueberry cream cheese mixture and beat until smooth and creamy. Mix in the vanilla extract.
04 - Add the eggs one at a time, mixing after each addition just to combine. Do not overmix. Then mix in the sour cream and heavy cream.
05 - Pour the cheesecake batter into the prepared springform pan and smooth the top. Place the pan in a roasting pan and pour boiling water into the roasting pan halfway up the sides of the springform pan, being careful not to get any water on the batter. Bake for 40 to 45 minutes until the center is set.
06 - Remove the springform pan from the water bath. Run a thin knife around the edges of the cheesecake and allow it to cool to room temperature. Then place in the refrigerator for a few hours or overnight to cool completely.
07 - Preheat your oven to 350 degrees. Butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper circles.
08 - Sift together 2 cups flour, cornstarch, baking powder, and salt. Set aside.
09 - Stir together milk and lemon juice and set aside to curdle - this creates a buttermilk-like ingredient that helps the cake stay moist.
10 - Beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes.
11 - With the mixer running on low, add the eggs one at a time and mix after each addition.
12 - Add the vanilla extract and lemon zest and mix until combined.
13 - Add the ingredients in this order, mixing to combine after each addition but not overmixing: 1/3 of the flour mixture, then half of the milk mixture, then 1/3 of the flour mixture, then the remaining milk mixture, and finally the remaining flour mixture.
14 - In a small bowl, gently toss the blueberries with 3 to 4 teaspoons of flour to coat them - this helps prevent them from sinking. Gently fold the floured blueberries into the batter, being careful not to crush the berries.
15 - Divide the batter evenly between the two pans and smooth the tops. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
16 - Cool the cakes in the pans for 10 to 15 minutes, then turn out onto wire racks to finish cooling completely.
17 - Mix the softened butter and cream cheese on medium speed until no lumps remain. Be careful not to overmix before adding the sugar or the frosting may become runny.
18 - Add the vanilla extract, salt, and lemon zest and mix until combined.
19 - Gradually add the powdered sugar until you reach your desired sweetness and thickness. Scrape down the sides of the bowl and beat until smooth and fluffy.
20 - Place one layer of lemon blueberry cake onto your serving plate. Spread a thin layer of lemon cream cheese frosting on top. Place the cooled blueberry cheesecake layer on top and spread with another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
21 - Decorate the top of the cake with fresh lemon wedges and fresh blueberries for a beautiful presentation.
22 - Refrigerate the assembled cake for at least 45 minutes before cutting. This allows the layers to set so the cake won't fall apart when you slice it.

# Notes:

01 - This is a show-stopping triple-layer cake that combines lemon, blueberry, and cheesecake flavors in one dessert.
02 - Having all ingredients at room temperature is crucial for smooth mixing and the best texture in both the cakes and cheesecake.
03 - The water bath for the cheesecake is essential - it creates a humid baking environment that prevents cracks and keeps the cheesecake creamy.
04 - Tossing the blueberries in flour before folding them in prevents them from sinking to the bottom and distributes them throughout the cake.
05 - The milk and lemon juice mixture creates a buttermilk-like ingredient that keeps the cake incredibly moist.
06 - Store the finished cake in the refrigerator for up to 4 days. The cool temperature helps it maintain its structure.

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