Lemon Blueberry Cheesecake Cake

A Lemon Blueberry Cheesecake Cake sounds absolutely delightful! Here’s a recipe to create this flavorful dessert:Ingredients:

For the Lemon Blueberry Cake Layers:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Zest of 1 lemon
• 1 cup fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare the Lemon Blueberry Cake Layers:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined.
   • Fold in the lemon zest and blueberries coated in flour.
   • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cake layers cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
3. Prepare the Cheesecake Layer:
   • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
   • Add the eggs, one at a time, mixing well after each addition.
   • Stir in the vanilla extract and lemon zest until combined.
4. Assemble the Cake:
   • Place one of the cooled cake layers on a serving plate or cake stand.
   • Spread a layer of the prepared cheesecake batter evenly over the cake layer.
   • Top with the second cake layer, followed by another layer of cheesecake batter.
   • Add the final cake layer on top.
5. Prepare the Lemon Cream Cheese Frosting:
   • In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
6. Frost the Cake:
   • Frost the assembled cake with the lemon cream cheese frosting, covering the top and sides evenly.
   • Optionally, garnish the cake with additional lemon zest or fresh blueberries.
7. Chill the Cake:
   • For best results, chill the Lemon Blueberry Cheesecake Cake in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld together.
8. Serve and Enjoy:
   • Slice the cake and serve chilled. Enjoy the delicious combination of lemon, blueberry, and cheesecake flavors in every bite!

This Lemon Blueberry Cheesecake Cake is sure to impress with its vibrant flavors and beautiful presentation. Enjoy!