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–+ servings

Lemon Blueberry Delight

Discover the perfect blend of tangy and sweet in this Lemon Blueberry Delight. A creamy cheesecake and fluffy cake combination, ideal for any occasion. Easy to make and always a crowd-pleaser!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 2 hours
Total Time 3 hours 45 minutes
Servings: 12 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup fresh blueberries
  • 16 oz. cream cheese room temperature
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • ¼ cup sour cream
  • ¼ cup heavy cream
  • 2 cups all-purpose flour
  • 2 tbsp corn starch
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 cup unsalted butter room temperature
  • 1 ⅓ cups granulated sugar
  • 2 large eggs room temperature
  • 1 large egg white
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • ¾ cup milk
  • 3 tbsp lemon juice
  • 1 cup fresh blueberries if using frozen, do not thaw
  • 3-4 tsp flour to toss the blueberries
  • 12 oz. full-fat brick-style cream cheese softened
  • 1 cup unsalted butter softened
  • ¼ tsp salt
  • 3-4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest

Equipment

  • Food processor
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch springform pan with parchment paper.
  2. Pulse blueberries and cream cheese until smooth, then mix in sugar, flour, and vanilla extract.
  3. Add eggs one at a time, then mix in sour cream and heavy cream before pouring into the springform.
  4. Bake the cheesecake for 40-45 minutes; cool and refrigerate.
  5. For the cake layers: Preheat oven again to 350°F (175°C) and prepare two 8-inch round cake pans.
  6. Mix flour, corn starch, baking powder, and salt; set aside.
  7. Combine milk and lemon juice to curdle, then cream butter and sugar until fluffy.
  8. Add eggs, vanilla, and lemon zest, then alternate mixing in the flour and milk mixtures.
  9. Toss blueberries in flour and gently fold into the batter; pour into prepared pans.
  10. Bake for 30-35 minutes; cool in pans then transfer to a wire rack.
  11. For the frosting, blend butter and cream cheese until smooth, then mix in remaining ingredients.
  12. Assemble the cake with layers of frosting and cheesecake; refrigerate for at least 45 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Make sure all your ingredients are at room temperature for the best results!
Don’t skip the water bath for the cheesecake layer—it helps prevent cracking.
Use a light touch when folding the blueberries into the batter to keep them intact.
If the frosting is too thick, add a little more cream or milk to reach the desired consistency.
For a smoother frosting, ensure the butter and cream cheese are at room temperature before mixing.
Tried this recipe?Let us know how it was!