Lemon Blueberry Cheesecake Cake

Ingredients

Blueberry Cheesecake:

• ¾ cup fresh blueberries
• 16 oz. cream cheese, room temperature
• ½ cup granulated sugar
• 2 tbsp all-purpose flour
• 1½ tsp vanilla extract
• 2 whole eggs plus 1 egg yolk, room temperature
• ¼ cup sour cream
• ¼ cup heavy cream

Lemon Blueberry Cake:

• 2 cups all-purpose flour
• 2 tbsp cornstarch
• ¼ tsp salt
• 2 tsp baking powder
• ⅔ cup unsalted butter, room temperature
• 1⅓ cups granulated sugar
• 2 whole eggs plus 1 egg white
• 1½ tsp vanilla extract
• 2 tsp lemon zest
• ½ cup milk
• 3 tbsp lemon juice
• 1½ cups fresh blueberries (use frozen without thawing if fresh are not available)
• 3-4 tsp all-purpose flour (for tossing the blueberries)

Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick-style cream cheese, softened
• 1 cup unsalted butter, softened
• ¼ tsp salt
• 3½ to 4½ cups powdered sugar
• 2 tsp vanilla extract
• 1 tbsp lemon zest

For garnish:

• Lemon wedges
• Fresh blueberries

Instructions

Blueberry Cheesecake:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan, line the bottom with parchment paper, and wrap the pan in a double layer of heavy-duty aluminum foil.
2. In a food processor, pulse the blueberries and cream cheese until combined. Transfer to a mixing bowl.
3. Add sugar and flour to the cream cheese mixture and beat until smooth. Mix in the vanilla.
4. Beat in the eggs and egg yolk one at a time, mixing just until combined after each. Avoid overmixing.
5. Stir in the sour cream and heavy cream. Pour the mixture into the prepared pan, smoothing the top.
6. Place the pan in a roasting pan and add boiling water to halfway up the sides of the springform pan. Bake for 40-45 minutes, until the center is set.
7. Remove from the water bath, run a knife around the edge, and let cool to room temperature. Refrigerate for several hours or overnight.

Lemon Blueberry Cake:

1. Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans and line with parchment paper.
2. Sift together flour, cornstarch, baking powder, and salt. Set aside.
3. Combine milk and lemon juice; let stand to curdle.
4. In a large bowl, cream together butter and sugar until light and fluffy, about 4 minutes.
5. With the mixer on low, add eggs one at a time, then the egg white, mixing well after each addition.
6. Mix in vanilla extract and lemon zest.
7. Alternately add the dry ingredients and milk mixture to the batter, starting and ending with the dry ingredients. Mix just until combined.
8. Toss blueberries in flour, then gently fold into the batter.
9. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick comes out clean. Cool in pans for 10-15 minutes, then transfer to a wire rack.

Cream Cheese Frosting:

1. Beat together butter and cream cheese until smooth.
2. Add vanilla, salt, and lemon zest. Gradually beat in powdered sugar to desired consistency.

Assembling the Cake:

1. Place one cake layer on a plate, spread a thin layer of frosting, then add the cheesecake layer. Top with another thin layer of frosting.
2. Add the second cake layer and cover the entire cake with the remaining frosting.
3. Garnish with lemon wedges and fresh blueberries.
4. Refrigerate for at least 45 minutes before serving.

Store the cake in the refrigerator. Enjoy your delightful Lemon Blueberry Cheesecake Cake!