Blueberry Lemon Cheesecake Cake
User Reviews
4.7
Blueberry Lemon Cheesecake Cake
Description
This cake starts with a lemon blueberry batter made by souring milk with fresh lemon juice, creaming butter and sugar, and combining eggs, lemon zest, flour, baking powder, salt, and blueberries. The baking process creates a light, moist cake studded with bursts of blueberries throughout.
The cream cheese layer mixes room-temperature cream cheese, Greek yogurt, powdered sweetener, flour, an egg, and lemon juice until smooth. This mixture is layered between the cake batter to form a distinct, tangy filling that offers contrast in texture and flavor to the sweet cake layers.
After baking, the assembled cake can be finished with a lemon cream cheese glaze made of cream cheese, powdered sweetener, lemon juice, and water to the desired consistency, then garnished with additional blueberries for visual appeal and extra berry flavor. The lemon imparts bright acidity balancing the richness of the creamy and buttery components, while blueberries add sweetness and color.
This cheesecake cake suits gatherings where a dessert with layered textures and fresh fruit notes is appreciated. It pairs well with a hot cup of tea or coffee.
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 egg large
- 1 tablespoon lemon zest
- 1 ½ cup all-purpose flour or plain flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 ½ oz blueberries fresh
Cheesecake:
- 1 cup cream cheese at room temperature, light
- ⅓ cup Greek yogurt plain, 2% fat
- ⅓ cup powdered sweetener or powdered sugar, natural
- 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 powdered sweetener or sugar, natural
- 3-4 tablespoons lemon juice fresh squeezed
- 2 tablespoons water only if needed for a thinner consistency
- 1 handful blueberries to garnish
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 added zest, squeeze a fresh lemon wedge over the finished cake before serving to enhance the citrus flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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