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Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting. It’s two delicious desserts – lemon blueberry cake and delicious blueberry cheesecake – packed in one amazing treat! You should check my Blueberry Cheesecake Crumb Cake, too!
Layers of Lemon Blueberry Cake are so moist and soft. This is tender butter cake lightened with a hint of fresh lemon juice and lemon zest, speckled with juicy blueberries. It is sweet and tart, perfect for spring and summer dessert.
Actually, this cake is so delicious and perfect for all seasons and all events. However, I’m telling you, it’s perfect. And it will be showstopper dessert every single time. Yet, it’s simple cake. Although, the list of ingredients and instructions for this Lemon Blueberry Cheesecake Cake may look long and discouraging, it’s so easy to make.
Ingredients
Blueberry Cheesecake:
- ¾ cup fresh blueberries
- 16 oz. 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 sour 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- fresh (if use frozen do not thaw)
- 3–4 teaspoons of flour- to toss the blueberries
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