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Lemon Blueberry Cheesecake : Luscious & Elegant

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If you love the combination of zesty lemon, juicy blueberries, and rich cheesecake, this Lemon Blueberry Cheesecake Cake is the perfect dessert for you!

Ingredients

Scale

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened

  • ½ cup (100g) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup (120ml) sour cream

For the Lemon Blueberry Cake:

  • 2 ½ cups (315g) all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup (225g) unsalted butter, softened

  • 1 ¾ cups (350g) granulated sugar

  • 4 large eggs

  • 1 tablespoon lemon zest

  • ½ cup (120ml) fresh lemon juice

  • 1 cup (240ml) buttermilk

  • 1 ½ cups (225g) blueberries (fresh or dehydrated blueberries, rehydrated in warm water)

For the Mascarpone Frosting:

  • 8 oz (225g) mascarpone cheese, softened

  • 1 cup (240ml) heavy whipping cream

  • ½ cup (60g) powdered sugar

  • 1 teaspoon vanilla extract

For Decoration (Optional):

  • Extra blueberries

  • Lemon slices

  • Birthday topper (if making for a special occasion)

Instructions

Step 1: Prepare the Cheesecake Layer

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Pour the batter into the prepared pan and bake for 35-40 minutes, or until the center is set. Let it cool completely, then refrigerate for at least 4 hours or overnight.

Step 2: Make the Lemon Blueberry Cake

Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and lemon juice.

Alternate adding dry ingredients and buttermilk, mixing until just combined. Gently fold in blueberries. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Step 3: Prepare the Mascarpone Frosting

In a chilled mixing bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy cream, beating until fluffy and spreadable.

Step 4: Assemble the Cake

Place one lemon blueberry cake layer on a serving plate. Spread a thin layer of frosting on top, then place the chilled cheesecake layer over it. Add the second lemon blueberry cake on top.

Frost the entire cake with the mascarpone frosting, smoothing the edges. Decorate with blueberries, lemon slices, or a birthday topper for a festive touch.

Step 5: Chill and Serve

Refrigerate the cake for at least 1 hour before slicing. This helps the layers set together beautifully. Serve and enjoy!

Notes

✔ Chill the Cheesecake Layer – It should be completely cold before assembling the cake.
✔ Use Fresh Lemons – The zest and juice give the best flavor.
✔ Coat Blueberries in Flour – Prevents them from sinking to the bottom of the cake.

Nutrition

Keywords: Lemon Blueberry Cheesecake Cake

Find it online: https://lyndyskitchen.com/lemon-blueberry-cheesecake-luscious-elegant/