Description
This luscious Lemon Blueberry Cheesecake Cake combines a creamy cheesecake layer with vibrant lemon cake layers and a sweet blueberry compote, all enveloped in a smooth cream cheese frosting. Perfectly balanced with bright citrus notes and fresh blueberries, this layered dessert is a stunning centerpiece for any occasion.
Ingredients
Scale
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
For the Lemon Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Blueberry Compote:
- 1½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Make the Cheesecake Layer: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the sour cream and vanilla extract until evenly combined. Pour the mixture into the prepared pan and bake for 35 to 40 minutes, or until the cheesecake is set but slightly jiggles in the center. Remove from the oven and allow it to cool completely before refrigerating.
- Make the Lemon Cake: Increase oven temperature to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In another large bowl, beat the butter and sugar until light and fluffy, which should take about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract. Alternately add the dry flour mixture and buttermilk to the wet mixture, starting and ending with flour, mixing gently until just combined. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely in their pans on a wire rack.
- Make the Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the berries begin to break down. Stir in the cornstarch-water mixture and continue to simmer for an additional 2 to 3 minutes, until the compote thickens. Remove from heat and cool completely before using.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and lemon juice, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Spread a thin, even layer of cream cheese frosting over the top, then spoon half of the blueberry compote carefully over the frosting. Gently place the cheesecake layer on top of the compote. Spread more frosting over the cheesecake followed by the remaining blueberry compote. Top with the second lemon cake layer. Use the remaining cream cheese frosting to frost the top and sides of the entire cake evenly. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the layers to set and flavors to meld.
Notes
- For easier assembly and enhanced flavor, prepare the cheesecake layer and blueberry compote a day in advance.
- Garnish the cake with fresh blueberries, lemon slices, or additional lemon zest for an attractive presentation.
- Store any leftover cake in the refrigerator for up to 4 days to maintain freshness.
