Description
A moist lemon-flavored cake layered with creamy cheesecake and topped with fresh blueberry sauce, perfect for celebrations or a special weekend treat.
Ingredients
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
Zest of 2 lemons
2 tbsp lemon juice
16 oz (450g) cream cheese, softened
¾ cup granulated sugar (for cheesecake layer)
2 large eggs (for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
1 tbsp lemon zest (for cheesecake layer)
2 tbsp lemon juice (for cheesecake layer)
1 ½ cups fresh or frozen blueberries
2 tbsp sugar (for blueberry topping)
1 tbsp lemon juice (for blueberry topping)
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening blueberry topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
- Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
- For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract, lemon zest, and lemon juice.
- Divide cake batter evenly between prepared pans. Spoon cheesecake mixture evenly over batter in each pan.
- Bake 50 to 60 minutes, until a toothpick inserted near the center comes out mostly clean.
- While baking, prepare blueberry topping by cooking blueberries, sugar, and lemon juice over medium heat until berries soften and release juice (5-7 minutes).
- If thicker topping desired, stir in cornstarch slurry and cook another minute. Remove from heat and let cool.
- Cool cakes completely in pans before removing. Spread blueberry topping over cheesecake layer or serve on the side.
- Chill cake in refrigerator at least 4 hours or overnight before serving for best texture.
Notes
For gluten-free, substitute all-purpose flour with gluten-free blend.
For vegan version, use dairy-free cream cheese, vegan butter, and flax eggs.
Swap blueberries for raspberries or mixed berries if preferred.
Add almond extract to cheesecake layer for extra flavor.
Increase lemon zest in cake batter for more intense lemon flavor.
Store leftovers covered in refrigerator up to 4 days; serve cold or at room temperature.
Do not reheat; best served chilled or room temp.
Frozen blueberries work well; thaw slightly before cooking.
To prevent cheesecake cracks, avoid overmixing and maintain proper baking time/temperature.
Make ahead by chilling overnight for best flavor and texture.
Can freeze cake without blueberry topping for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
