This Lemon Blueberry Cheesecake Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting. The fresh blueberries and lemon cream cheese frosting make this the best summer cake recipe I’ve ever made!
- Prep Time: 60 minutes
- Cook Time: 80 minutes
Ingredients:
Blueberry Cheesecake:
- ¾ cup fresh blueberries
- 16 oz. cream cheese- room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla
- 2 eggs + 1 egg yolk- room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup unsalted butter-room temperature
- 1 and 1/3 cups granulated sugar
- 2 eggs + 1 egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 3 Tablespoons lemon juice
- 1 ½ cups blueberries- fresh (if use frozen do not thaw)
- 3–4 teaspoons of flour- to toss the blueberries
Lemon Cream Cheese Frosting:
- 12 oz. full-fat brick style cream cheese- softened
- 1 cup unsalted butter-softened
- ¼ teaspoon salt
- 3 ½ –4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon zest
For garnish:
- lemon wedges
- fresh blueberries
Instructions:
see continuation on next page
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