Looking for a dessert that’s both refreshing and indulgent? This Lemon Blueberry Cheesecake Cake brings together the zesty flavor of lemon and the sweet burst of blueberries, creating a treat that’s perfect for Easter celebrations. With a light cake base topped with creamy cheesecake, it’s the kind of dessert that will impress your guests and have everyone coming back for more.
Why You’ll Love This Lemon Blueberry Cheesecake Cake
Imagine the tangy, bright flavor of lemon paired with juicy, sweet blueberries. The result? A dessert that’s light, refreshing, and perfectly balanced. The cheesecake layer adds richness and creaminess, while the cake base is soft and moist. Whether you're celebrating with family or friends, this cake is a delicious way to make your holiday even sweeter.
This Lemon Blueberry Cheesecake Cake is simple to make, so you can spend less time in the kitchen and more time enjoying the company of your loved ones. With its beautiful presentation and irresistible flavor, it’s sure to become a new holiday favorite!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 cup blueberries, fresh or frozen
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy cream
- 1 tbsp lemon juice (for the cheesecake)
- Extra blueberries for garnish
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
Instructions
Prepare the Cake
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.
Make the Cheesecake Layer
While the cake is cooling, prepare the cheesecake layer. Beat the softened cream cheese and powdered sugar together until smooth. Add the heavy cream and lemon juice, mixing until soft peaks form.
Assemble the Cake
Once the cake has cooled, spread the cheesecake mixture evenly on top of the cake. Chill in the fridge for at least 2 hours to allow the cheesecake layer to set.
Serve
Before serving, garnish the cheesecake cake with extra blueberries and a sprinkle of lemon zest for an added burst of flavor and color.
Tips for the Perfect Lemon Blueberry Cheesecake Cake
- Cake Texture: Make sure the cake has fully cooled before adding the cheesecake layer to avoid any melting.
- Blueberries: Fresh blueberries are ideal, but frozen blueberries work as well—just be sure to fold them in gently to avoid bleeding.
- Chill Time: The cheesecake layer needs at least 2 hours to set, so plan ahead for a stress-free dessert.
Conclusion
This Lemon Blueberry Cheesecake Cake is the perfect addition to your Easter menu. With its combination of tangy lemon, sweet blueberries, and creamy cheesecake, it’s a dessert that’s as delicious as it is beautiful. So, treat yourself and your loved ones to this delightful cake—it's a guaranteed hit at any celebration!