Blueberry Lemon Cheesecake Cake
User Reviews
4.7
81 reviews
Excellent
Blueberry Lemon Cheesecake Cake
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Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! This cake makes for the perfect Spring-time dessert. A blueberry cake scented with lemon underneath a creamy and fluffy cheesecake, baked in the one pan!
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Ingredients
Blueberry Cake:
- ¼ cup lemon juice fresh squeezed, juice from 1 lemon
- ½ cup milk skim, reduced fat, full fat or almond milk
- ½ cup butter room temperature, or spread of choice
- ¾ cup sugar or a natural granulated sweetener
- 2 eggs large
- 1 tablespoon lemon zest
- 1 ½ cup all purpose flour or plain flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 ½ oz fresh blueberries
Cheesecake:
- 1 cup light cream cheese at room temperature
- ⅓ cup plain 2% Greek yogurt
- ⅓ cup natural powdered sweetener or powdered sugar
- 1 tablespoon all-purpose flour or plain flour, heaped
- 1 egg large
- 2 tablespoons lemon juice fresh squeezed
Cream Cheese Glaze (optional)
- ½ cup cream cheese at room temperature
- 1 cup natural powdered sweetener or sugar
- 3-4 tablespoons lemon juice fresh squeezed
- 2 tablespoons water only if needed for a thinner consistency
- 1 handful blueberries to garnish
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Instructions
- Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.
For The Cake:
- In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
- In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the 'buttermilk' (lemon juice/milk mixture).
- Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix ¾ of the blueberries through.
For The Cheesecake Mixture:
- Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble Cake:
- Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
- Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For The Glaze:
- Beat all glaze ingredients together until smooth.
- Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.
Notes
- For a little extra zing, try squeezing a lemon wedge over your cake!
Nutrition Information
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Calories
198kcal
(10%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
257mg
(11%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
331IU
(7%)
Vitamin C
5mg
(6%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 257mg | 11% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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