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Delightful desserts have a special place in our hearts, and few can compete with the luscious combination of lemon and blueberries. The Irresistible Lemon Blueberry Cheesecake Cake is not just a treat for the taste buds; it’s a feast for the eyes as well. With its striking layers of creamy cheesecake nestled between soft, fluffy cake, and elegantly topped with a decadent cream cheese frosting, this recipe is perfect for special occasions or simply as a sweet indulgence at home. Whether you’re celebrating a birthday, hosting a gathering, or just want to brighten up your day, this cake is sure to impress your guests and leave them craving more.

irresistible Lemon Blueberry Cheesecake Cake

Indulge in the sweet and zesty flavor of Irresistible Lemon Blueberry Cheesecake Cake! This recipe brings together layers of creamy cheesecake, fluffy cake, and luscious cream cheese frosting, making it a showstopper for any occasion. Learn how to master this delightful dessert that features the perfect balance of tart lemon and fresh blueberries. Click through to discover the complete step-by-step guide and make this stunning cake at home!
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Ingredients
  

For the Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons lemon juice

For the Cake Layers:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup milk

2 large eggs

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh blueberries

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and line an 8-inch round springform pan with parchment paper.

    Prepare the Cheesecake Layer: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth. Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined. Pour the cheesecake mixture into the prepared springform pan and bake for about 25-30 minutes, or until set. Remove from the oven and allow to cool completely.

      Make the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the softened butter and mix until crumbly. Gradually stir in the milk, eggs, lemon zest, and vanilla extract until just combined. Gently fold in the fresh blueberries.

        Assemble the Cake: Once the cheesecake layer has cooled, pour half of the cake batter over the cheesecake. Bake for 25 minutes. Once baked, remove from the oven and let it cool slightly before adding the remaining cake batter on top. Bake for an additional 25-30 minutes, or until a toothpick inserted into the center comes out clean.

          Cool the Cake: Allow the cake to cool completely in the pan. Once cooled, carefully remove the sides of the springform pan.

            Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar and mix until combined. Add the vanilla extract and how much milk you need to reach your desired consistency.

              Frost the Cake: Spread a generous amount of cream cheese frosting on top of the cooled cake. If desired, you can use the leftover frosting to decorate the sides.

                Chill and Serve: Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to blend beautifully.

                  Prep Time: 30 mins | Total Time: 4 hours | Servings: 10-12