Lemon Blueberry Cheesecake Cake. It’s just got a certain ring to it, doesn’t it? Calling to mind backyard barbecues and warm evenings under the stars, it’s a perfect treat for spring and summer. Juicy blueberries play up a moist delicious lemon cake, while blueberry cheesecake and sweet, tangy lemon cream cheese frosting add even more decadence. Let’s get cooking!

Ingredients

For the 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

For the 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

For the 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 presentation:

• lemon wedges
• fresh blueberries

Instructions

For the blueberry cheesecake:

1. Preheat the oven to 350 F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil. This will prevent water leaking in when baking in a water bath.
2. Pulse blueberries and cream cheese in a food processor. Transfer the mixture in a mixing bowl.
3. Add sugar and flour to the bowl. Beat until smooth and creamy, then add vanilla.
4. Add eggs, one at the time. Mixing in each egg just until incorporated. Do not over mix.
5. Mix in sour cream and heavy cream. Pour the batter into the greased and wrapped pan, smooth out the top, and place in a roasting pan. Pour boiling water into the roasting pan halfway up the side of the springform pan, being careful not to drip any of the water on the batter. Bake 40-45 minutes or until the center has set.
6. Remove the springform pan from the water bath. Run a thin knife around the cake and cool to a room temperature. Place in the fridge for a few hours or overnight to cool completely.

For the lemon blueberry cake:

1. Preheat the oven to 350 F. Butter and lightly flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
2. Sift together 2 cups of flour, corn starch, baking powder and salt. Set aside.
3. Stir together milk and lemon juice. Set aside to curdle.
4. Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
5. With the mixer running on low add eggs one at a time, mixing until just incorporated after each addition.
6. Mix in vanilla extract and lemon zest.
7. Add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
8. In a small bowl, gently toss the blueberries with flour to coat them. Gently fold the blueberries into batter, being careful not to break them.
9. Divide the batter evenly between pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in their pans for 10 to 15 minutes, then remove them to a wire rack to finish cooling.

For the cream cheese frosting:

1. Mix the butter and cream cheese on medium speed just until smooth. Do not over beat.
2. Mix in vanilla, salt and lemon zest.
3. 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 a thin layer of lemon cream cheese frosting. Place the blueberry cheesecake layer and top with a thin layer of frosting. Top with the second cake layer, and frost the whole cake with the remaining frosting.  Decorate with lemon wedges, fresh blueberries, and whatever else sounds appealing.

Important: Refrigerate the finished product for at least 45 minutes before cutting into it, or else the cake may fall apart.

Enjoy!