Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake

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Introduction

Lemon Blueberry Cheesecake Cake is a delightful dessert that combines the tangy brightness of lemon, the sweet burst of blueberries, and the rich creaminess of cheesecake, all nestled within a moist and fluffy cake. This multi-layered treat offers a beautiful balance of flavors and textures, making it perfect for special occasions or simply as a luxurious indulgence.

The History of Lemon Blueberry Cheesecake Cake

While the exact origins of the Lemon Blueberry Cheesecake Cake are somewhat obscure, it likely draws from the broader tradition of combining fruit and cheesecake in American baking. Cheesecake itself has roots in ancient Greece, with the modern American version evolving in the 20th century. The addition of fruit, especially berries, became popular as they complemented the creamy texture of cheesecake and added a refreshing contrast. Lemon, known for its zesty brightness, pairs exceptionally well with blueberries, creating a harmonious blend of flavors in this cake.

Ingredients Breakdown

  1. Cake Layers:
    • Flour: Provides structure to the cake.
    • Sugar: Sweetens the cake.
    • Baking Powder: Helps the cake rise.
    • Salt: Enhances the flavors.
    • Butter: Adds richness and moisture.
    • Eggs: Bind ingredients and provide structure.
    • Milk: Adds moisture and helps with the cake’s texture.
    • Lemon Zest & Juice: Infuses the cake with a fresh lemon flavor.
  2. Cheesecake Layer:
    • Cream Cheese: The base of the cheesecake layer, providing creaminess and tang.
    • Sugar: Sweetens the cheesecake filling.
    • Egg: Helps set the cheesecake.
    • Vanilla Extract: Adds flavor.
    • Sour Cream: Adds tanginess and helps achieve a creamy texture.
  3. Blueberry Filling:
    • Blueberries: The star of the filling, providing sweet and tart flavors.
    • Sugar: Sweetens the blueberries.
    • Cornstarch: Thickens the filling.
    • Lemon Juice: Enhances the blueberry flavor and balances the sweetness.
  4. Frosting:
    • Butter: Base for a creamy frosting.
    • Powdered Sugar: Sweetens the frosting.
    • Cream Cheese: Adds tanginess and creaminess.
    • Lemon Juice: Adds a fresh, zesty flavor.

Step-by-Step Recipe

  1. Prepare the Cake Layers:
    1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    2. In a medium bowl, whisk together flour, baking powder, and salt.
    3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
    4. Mix in lemon zest and juice.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
    6. Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  2. Prepare the Cheesecake Layer:
    1. Preheat oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan.
    2. Beat cream cheese until smooth. Gradually add sugar, beating until creamy.
    3. Beat in egg and vanilla extract. Mix until well combined.
    4. Pour the cream cheese mixture into the prepared pan and bake for 45-50 minutes, or until set. Let cool completely before removing from the pan.
  3. Prepare the Blueberry Filling:
    1. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices.
    2. Stir in cornstarch and continue to cook until the mixture thickens. Let cool.
  4. Assemble the Cake:
    1. Place one cake layer on a serving plate. Spread a layer of blueberry filling on top.
    2. Carefully place the cheesecake layer on top of the blueberry filling.
    3. Top with the remaining cake layer.
  5. Prepare the Frosting:
    1. Beat together butter and cream cheese until smooth.
    2. Gradually add powdered sugar, beating until creamy.
    3. Mix in lemon juice until well combined.
  6. Frost the Cake:
    1. Frost the top and sides of the cake with the lemon cream cheese frosting.
    2. Garnish with additional blueberries and lemon zest if desired.

Tips for the Perfect Cake

  1. Room Temperature Ingredients: Ensure that butter, cream cheese, and eggs are at room temperature for smooth mixing.
  2. Avoid Overmixing: Overmixing the batter can lead to a dense cake. Mix until just combined.
  3. Cool Completely: Allow cake layers and cheesecake to cool completely before assembling to prevent melting.
  4. Chill the Cheesecake: Refrigerate the cheesecake layer to make it easier to handle and assemble.

Variations and Customizations

  1. Berry Variations: Substitute blueberries with raspberries, strawberries, or blackberries, or mix different berries.
  2. Flavor Enhancements: Add a teaspoon of almond extract to the cake batter for a nutty flavor.
  3. Layering: Use additional layers of cake and cheesecake for a taller dessert.
  4. Gluten-Free Option: Substitute regular flour with a gluten-free blend.

Health Considerations and Nutritional Value

  • Calories: This dessert is rich in calories due to the high content of butter, cream cheese, and sugar. Consider enjoying it in moderation.
  • Fat Content: The cake and frosting are high in fat. For a lighter version, use reduced-fat cream cheese and butter.
  • Sugar: High in sugar, which should be consumed in moderation. You can experiment with sugar substitutes if needed.

FAQ

1. Can I make this cake in advance? Yes, you can prepare the cake and cheesecake layers a day or two in advance. Store them wrapped in plastic wrap in the refrigerator. Assemble and frost the cake on the day you plan to serve it.

2. Can I freeze Lemon Blueberry Cheesecake Cake? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

3. What if I don’t have a springform pan for the cheesecake layer? You can use a regular round cake pan, but line it with parchment paper and grease the sides thoroughly to help with removal.

4. Can I substitute other citrus fruits for lemon? Yes, you can use lime or orange for a different citrus flavor. Adjust the amount to taste.

Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cake

Lemon Blueberry Cake combines zesty lemon and sweet blueberries in a moist, flavorful cake, perfect for any occasion. Its layers of lemon-infused cake and blueberry filling create a refreshing and delicious treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14

Ingredients
  

  • 3 cups 375 g all-purpose flour
  • 1 ½ cups 300 g granulated sugar
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup 113 g unsalted butter softened and cut into 8 pieces
  • ½ cup 120 ml canola, vegetable, or avocado oil
  • ¾ cup 180 ml buttermilk
  • 2 Tablespoons lemon zest zest lemons before squeezing
  • ¼ cup 60 ml lemon juice fresh-squeezed preferred
  • 4 large eggs room temperature preferred
  • ½ teaspoon vanilla extract
  • 2 ½ cups 340 g blueberries see note (12 oz)
  • 1 batch lemon frosting or preferred frosting

Instructions
 

  • Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
  • In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
  • 3 cups all-purpose flour,1 ½ cups granulated sugar,1 Tablespoon cornstarch,2 teaspoons baking powder,½ teaspoon baking soda,½ teaspoon table salt
  • Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
  • ½ cup unsalted butter
  • While mixing on low-speed, slowly drizzle in oil.
  • ½ cup canola, vegetable, or avocado oil
  • In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
  • ¾ cup buttermilk,2 Tablespoons lemon zest,¼ cup lemon juice,4 large eggs,½ teaspoon vanilla extract
  • With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
  • Use a spatula to stir in blueberries.
  • 2 ½ cups blueberries
  • Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
  • Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
  • 1 batch lemon frosting or preferred frosting

Notes

Blueberries

I prefer to use fresh blueberries but in a pinch frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use “wild” blueberries, they may streak your batter purple.
 

Storing

Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there). 
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