That sounds absolutely delicious! Here’s a recipe idea for a Lemon Blueberry Cheesecake Cake with Creamy Layers — it combines zesty lemon, fresh blueberries, and rich creamy cheesecake layers all in one stunning cake.
Lemon Blueberry Cheesecake Cake with Creamy Layers
Ingredients:
For the Lemon Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup buttermilk
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Zest of 2 lemons
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¼ cup fresh lemon juice
For the Blueberry Cheesecake Layer:
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16 oz (450g) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup fresh blueberries (or frozen, thawed and drained)
For the Lemon Cream Filling:
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1 cup heavy cream
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8 oz mascarpone cheese
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½ cup powdered sugar
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2 tbsp fresh lemon juice
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1 tsp lemon zest
For the Blueberry Sauce (optional):
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1 cup fresh blueberries
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2 tbsp sugar
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1 tbsp lemon juice
Instructions:
1. Make the Lemon Cake:
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Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk flour, baking powder, and salt.
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In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
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Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
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Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Blueberry Cheesecake Layer:
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then vanilla. Gently fold in blueberries.
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Pour into a greased 8-inch springform pan and bake at 325°F (160°C) for 40–45 minutes, until set but slightly jiggly in the center. Cool completely.
3. Make the Lemon Cream Filling:
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Whip heavy cream to soft peaks.
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In another bowl, beat mascarpone, powdered sugar, lemon juice, and zest until smooth.
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Fold whipped cream into mascarpone mixture gently.
4. (Optional) Make Blueberry Sauce:
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In a small saucepan, combine blueberries, sugar, and lemon juice.
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Cook over medium heat until blueberries break down and sauce thickens (about 10 minutes). Cool.
5. Assemble the Cake:
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Place one lemon cake layer on a serving plate.
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Spread half of the lemon cream filling over it.
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Carefully place the cheesecake layer on top.
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Spread the remaining lemon cream filling on the cheesecake layer.
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Top with the second lemon cake layer.
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Chill for at least 4 hours or overnight.
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Drizzle with blueberry sauce before serving (if using).