Introduction to Lemon Blueberry Cheesecake Cake
Are you in search of a delightful dessert that impresses without overwhelming your busy schedule? Look no further than the Lemon Blueberry Cheesecake Cake! This cake brings together multifaceted flavors that dance on your palate, offering refreshing lemon accents blended with the sweetness of juicy blueberries. Perfect for young professionals juggling work, social commitments, or casual gatherings, this cake is not just visually appealing but effortlessly memorable.
Why is this cake a must-try for young professionals?
For those of you who enjoy entertaining or simply want a sweet escape at the end of a hectic week, this cake is your answer. It’s crafted with straightforward techniques, allowing you to whip it up in about an hour, with another hour dedicated to baking! Plus, the combination of lemon and blueberries captures the essence of spring and summer, making it ideal for seasonal gatherings or a cozy afternoon at home.
Imagine serving a slice while catching up with friends or enjoying a quiet evening in with a book—this lemon blueberry cheesecake cake elevates any moment. It's also a fantastic way to impress colleagues at work events or family during get-togethers.
How often do you come across a dessert that's not only delicious but also a stunning centerpiece? This cake ticks all the boxes! For more sweet ideas and tips on dessert making, check out resources like Taste of Home and Sally’s Baking Addiction.
Ingredients for Lemon Blueberry Cheesecake Cake
Creating a delightful lemon blueberry cheesecake cake starts with the right ingredients. Let’s break them down into three delicious components to help you prepare this scrumptious treat!
Blueberry Cheesecake Ingredients
For the decadent blueberry cheesecake layer, you’ll need:
- ¾ cup fresh blueberries
- 16 oz. cream cheese, at room temperature
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 eggs + 1 egg yolk, at room temperature
- ¼ cup sour cream
- ¼ cup heavy cream
Feel free to use this blueberry cheesecake recipe as a base for other desserts as well!
Lemon Blueberry Cake Ingredients
This moist cake layer combines bright lemon flavor with juicy blueberries. Gather up:
- 2 cups all-purpose flour
- 2 tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter, at room temperature
- 1 ⅓ 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 fresh blueberries (if using frozen, do not thaw)
- 3-4 teaspoons flour (for tossing blueberries)
Lemon Cream Cheese Frosting Ingredients
To top it all off, you’ll need a zesty 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
As you gather these ingredients, picture how they will come together to create an unforgettable dessert. For more baking tips, check out resources from The Kitchn or Serious Eats to elevate your skills!
Preparing Lemon Blueberry Cheesecake Cake
Making a lemon blueberry cheesecake cake combines several delicious components into one delightful dessert. This cake is perfect for spring or summer gatherings, and the process is more straightforward than it sounds. Let’s break it down step by step, so you can whip up this fantastic treat with ease.
Step 1: Prepare the Blueberry Cheesecake
The first step is to prepare your blueberry cheesecake layer, which will give this cake its signature richness. Start by preheating your oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment paper. To avoid water leaks during baking, wrap the outside of the pan with heavy-duty aluminum foil. Now, in a food processor, pulse your fresh blueberries with cream cheese until smooth, then transfer the mixture to a mixing bowl.
Incorporate sugar and flour into the blueberry mixture, ensuring it’s creamy before mixing in the eggs, one at a time. Finally, add in the sour cream and heavy cream. Pour this luscious filling into the springform pan and bake in a water bath for about 40-45 minutes. It should be set in the center. Allow it to cool completely in the fridge for at least a few hours or overnight for best results.
Step 2: Bake the Blueberry Cheesecake
While your cheesecake is chilling and firming up, you can prepare the lemon cake batter. To do this, preheat your oven again, this time for two 8-inch round cake pans. Butter and flour the pans, ensuring they are ready for your lemon blueberry delight.
Step 3: Make the Lemon Blueberry Cake Batter
Combine your dry ingredients: flour, cornstarch, baking powder, and salt. Let this mix sit aside. In a separate bowl, stir together milk and lemon juice to create a buttermilk substitute. Next, cream your butter and sugar until light and fluffy. Add the eggs and zest gradually, followed by the dry and wet ingredients alternately. Gently fold in your coated blueberries.
Step 4: Bake the Lemon Blueberry Cake
Divide the cake batter equally between your prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 15 minutes before transferring to a wire rack.
Step 5: Prepare the Lemon Cream Cheese Frosting
While the cakes cool, let’s whip up the lemon cream cheese frosting. Beat softened cream cheese and butter until smooth, then blend in salt, lemon zest, and vanilla extract. Gradually add powdered sugar to achieve your desired sweetness and thickness—this will complement the cake beautifully.
Step 6: Assemble the Cake
Once everything is cooled, it’s time to assemble your lemon blueberry cheesecake cake. Start with one layer of lemon blueberry cake, add a layer of frosting, and place the blueberry cheesecake on top. Finish with the second cake layer and more frosting on the sides and top. Decorate with fresh blueberries and lemon wedges as desired. For the best texture, chill the cake for 45 minutes before slicing.
Now, ready your forks—it's time to enjoy your stunning creation! Consider checking out some additional resources for more baking tips and tricks from sources like The Kitchn or Serious Eats.
Variations on Lemon Blueberry Cheesecake Cake
Add a Twist: Lemon Raspberry Version
Looking to switch things up? Consider trying a lemon raspberry cheesecake cake variation. Simply substitute fresh blueberries with vibrant raspberries for a tart flavor that pairs perfectly with the zesty lemon cake. The pink hue adds a beautiful touch, making it not only delicious but visually stunning for any gathering. Plus, raspberries are rich in antioxidants and pack a flavorful punch that many love!
Gluten-Free Option
For those needing a gluten-free dessert, you can easily modify the lemon blueberry cheesecake cake. Use a gluten-free flour blend in place of regular flour—make sure it's a cup-for-cup substitute for best results. You'll still enjoy the delightful creaminess of the cheesecake and the zesty lemon flavors without compromise. Check out this article for more information on the benefits of gluten-free options. Happy baking!
Cooking Tips and Notes for Lemon Blueberry Cheesecake Cake
How to Avoid a Soggy Bottom
To keep your lemon blueberry cheesecake cake from developing a soggy base, ensure your springform pan is well wrapped in aluminum foil before baking the cheesecake in a water bath. This helps prevent moisture from seeping in. Baking the cheesecake long enough until it is set in the center is also crucial. Finally, always let it cool completely before refrigerating. For more tips, check out Serious Eats’ guide to preventing cheesecake mishaps.
Key Tips for Perfectly Fluffy Frosting
For a delightfully fluffy cream cheese frosting, beat the butter and cream cheese on medium speed until no lumps remain, taking care not to over-mix. Gradually add the powdered sugar, ensuring it’s sifted for a smoother texture. The key is to scrape down the bowl’s sides periodically, which promotes even mixing. If you want the frosting to be extra airy, consider adding a splash of heavy cream or milk!
Serving Suggestions for Lemon Blueberry Cheesecake Cake
Creative Plating Ideas
To make your lemon blueberry cheesecake cake the star of the dessert table, consider using a simple white platter for a clean look. Add a touch of sophistication by garnishing each slice with fresh blueberries and a sprig of mint. You could also drizzle a zesty lemon glaze around the cake for a burst of color and flavor. For a whimsical touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side to elevate the presentation!
Pairing Suggestions for Non-Alcoholic Drinks
Pair your lemon blueberry cheesecake cake with refreshing non-alcoholic drinks such as iced herbal tea or sparkling lemonade. A fruity iced tea, such as peach or hibiscus, beautifully complements the cake's citrusy notes. Alternatively, a tall glass of lemonade infused with muddled mint and blueberries can enhance the dessert experience. Explore options like coconut water or fresh fruit juices for a vibrant complement that adds a tropical feel to your gathering! For more ideas on pairing desserts, check out this guide from Food Network.
Time Breakdown for Lemon Blueberry Cheesecake Cake
Preparation Time
Gathering your ingredients and preparing the elements of your lemon blueberry cheesecake cake will take about 60 minutes. Don’t rush it; enjoy the process!
Cooking Time
Baking this delightful cake will demand around 80 minutes. The cheesecake takes time to set perfectly, and trust us, it's worth the wait!
Total Time
In total, you're looking at approximately 2 hours and 20 minutes from start to finish. This dessert is an investment in your taste buds!
For more tips on timing and techniques, check out this Baking Basics guide.
Nutritional Facts for Lemon Blueberry Cheesecake Cake
Calories
Each slice of this delicious lemon blueberry cheesecake cake comes in at approximately 420 calories. Perfect for a special occasion, but moderation is key if you're watching your calorie intake.
Sugar Content
With about 30 grams of sugar per slice, this cake offers sweetness that balances beautifully with the tart lemon and fresh blueberries, making it a delightful treat!
Fat Content
A slice contains around 22 grams of fat, thanks to the creamy layers and rich frosting. While it's indulgent, it's important to enjoy this dessert as an occasional treat rather than a regular part of your diet.
For more detailed nutritional stats or variations that are lighter, you can check out resources like the USDA FoodData Central for comprehensive insights. Enjoy baking and savoring this vibrant dessert!
FAQs about Lemon Blueberry Cheesecake Cake
Can I use frozen blueberries?
Yes, you can absolutely use frozen blueberries in your lemon blueberry cheesecake cake! Just remember not to thaw them before adding to your batter, as this will help prevent excess moisture from affecting the cake's texture. Tossing them in a bit of flour also helps keep them evenly distributed throughout the cake.
How long can I store the cake?
Once frosted, your lemon blueberry cheesecake cake can be stored in the refrigerator for up to five days. For the best flavor and texture, keep it covered with plastic wrap or in an airtight container. If you want to enjoy it later, consider freezing individual slices. Just wrap them tightly and store in a freezer-safe container for up to two months.
What can I substitute for cream cheese?
If you're looking for a dairy-free or lower-fat option, Greek yogurt or ricotta cheese can be great substitutes for cream cheese in your lemon blueberry cheesecake cake. They will provide a similar creamy texture, although the flavor might differ slightly. For a non-dairy option, try using vegan cream cheese available at many grocery stores.
Conclusion on Lemon Blueberry Cheesecake Cake
Creating a lemon blueberry cheesecake cake is a delightful way to impress friends and family. This moist, citrusy treat layered with rich cheesecake offers a perfect balance of flavors. Enjoy every slice at gatherings, or simply indulge at home! Don’t forget to share your experience and tips with us!
Lemon Blueberry Cheesecake Cake
Equipment
- oven
- Food Processor
- Mixing Bowl
- Springform Pan
- roasting pan
- wire rack
Ingredients
Blueberry Cheesecake
- ¾ cup fresh blueberries
- 16 oz cream cheese room temperature
- ½ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla
- ¼ cup sour cream
- ¼ cup heavy cream
Lemon Blueberry Cake
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅔ cup unsalted butter room temperature
- 1 ⅓ cups granulated sugar
- 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 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
Blueberry Cheesecake
- Preheat the oven to 350 F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during baking in a water bath.
- To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.
- Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
- Add eggs, one at a time mixing after each addition just to combine, do not over mix.
- Finally, mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top. Place in a roasting pan. Pour boiling water in the roasting pan halfway up the side of the springform pan, ensuring no water drips on the batter, and bake for 40-45 minutes or until the center has set.
- Remove springform pan from water bath, then run a thin knife around the cake and cool to room temperature. Place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake
- Preheat oven to 350 F, butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper circles.
- Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
- Stir together milk and lemon juice and set aside to curdle.
- Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
- With the mixer running on low, add eggs one at a time and mix after each addition.
- Add vanilla extract and lemon zest and mix to combine.
- First add ⅓ of the flour mixture, then half of the milk mixture, then ⅓ of the flour mixture, then the remaining milk mixture, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
- In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
- Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Cream Cheese Frosting
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar is added or it may end up with runny frosting.
- Add vanilla, salt and lemon zest and mix until combined.
- Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake
- Place one layer of cake onto a serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Store in the fridge.
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