Indulge in the zesty delight of our Lemon Blueberry Cheesecake Cake A perfect blend of tangy lemon and sweet blueberries that will amaze 152 chars
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon lemon zest
3 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries (or ¾ cup frozen)
16 oz cream cheese, softened
1 cup powdered sugar
½ cup sour cream
2 teaspoons lemon juice
½ teaspoon vanilla extract
1 cup whipped cream
Extra fresh blueberries
Additional lemon zest for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Gradually add in the milk and lemon zest, and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
Grease and flour two round 9-inch cake pans. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 15 minutes before removing them to a wire rack to cool completely.
While the cakes are cooling, beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the powdered sugar, followed by sour cream, lemon juice, and vanilla extract. Mix until fully combined and smooth.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cheesecake mixture on top, then place the second cake on top. Finish by spreading the remaining cheesecake layer on the top of the cake and around the sides.
Top the cake with whipped cream and garnish with fresh blueberries and a sprinkle of lemon zest.
