Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake the ideal blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and candy and tangy lemon cream cheese frosting. It’s two scrumptious truffles – lemon blueberry cake and scrumptious blueberry cheesecake – packed in one remarkable treat! You must test my Blueberry Cheesecake Crumb Cake, too!

INGREDIENTS

Blueberry Cheesecake:

• ¾ cup sparkling blueberries
• 16 ounces 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 bitter cream
• 1/4 cup heavy cream

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- sparkling (if use frozen do now not thaw)
• 3–4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

• 12 oz full-fat brick fashion 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 garnish:

• lemon wedges
• fresh blueberries

INSTRUCTIONS

Blueberry Cheesecake:

1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the backside with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to stop water from leaking in all through the baking in a water bath.
2. To make the cheesecake pulse blueberries and cream cheese in a meals processor, then switch the combination in a mixing bowl.
3. Add sugar and flour and beat till clean and creamy. Mix in vanilla.
4. Add eggs, one at the time mixing after every addition simply to combine, do no longer over mix.
5. Finally combine in bitter cream and heavy cream. Pour the batter into springform pan and clean the top, then location in a roasting pan. Pour boiling water in roasting pan midway up the facet of the springform pan and make positive no water drip on the batter and bake 40-45 minutes or till the core has set.
6. Remove springform pan from water bath, then run a skinny knife round the cake and cool to a room temperature, then area in the fridge for a few hours or in a single day to cool completely.

Lemon Blueberry Cake:

1. Preheat oven to 350 F, butter and gently flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
2. Sift collectively two cups flour, corn starch, baking powder and salt and set aside.
3. Stir collectively milk and lemon juice and set apart to curdle.
4. Beat butter and sugar on medium-high till faded and fluffy, about four minutes.
5. With the mixer jogging on low, add eggs one at a time and combine after every addition.
6. Add vanilla extract and lemon zest and combine to combine.
7. First add 1/3 of the flour mixture, then add half of of the milk mixture, then 1/3 of the flour mixture, then closing milk combination milk, and end with the flour mixture. Mix to mix after every addition, however do now not over mix.
8. In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being cautious no longer to smash the berries.
9. Divide batter evenly between pans, easy the pinnacle and bake for 30-35 minutes, till toothpick inserted into core comes out clean. Cool the desserts in the pans for 10 to 15 minutes, then dispose of to wire rack to end cooling.

Cream Cheese Frosting:

1. Mix the butter and cream cheese on medium velocity till no lumps remain. Do now not over beat earlier than the sugar used to be delivered or may also give up up with a runny frosting.
2. Add vanilla, salt and lemon zest and combine till combined.
3. Gradually add powdered sugar till preferred sweetness and thickness is reached. Scrape down the facets of the bowl and beat till smooth.

Assembling the Cake:

1. Place one layer of cake onto serving plate and pinnacle with skinny layer of lemon cream cheese frosting. Place blueberry cheesecake layer and pinnacle with skinny layer of frosting. Finally, pinnacle with 2d cake layer and frost cake with ultimate frosting. Decorate with lemon wedges and clean blueberries if desired. Refrigerate for at least forty five minutes earlier than slicing or else the cake may additionally fall aside as you cut.
2. Store in the fridge.

Enjoy.