Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting.

Lemon Blueberry Cheesecake Cake

Ingredients

Blueberry Cheesecake:

• 1/2 cúp granúlated súgar
• 1/4 cúp soúr cream
• ¾ cúp fresh blúeberries
• 16 oz. cream cheese- room temperatúre
• 1/4 cúp heavy cream
• 2 Tablespoons all-púrpose floúr
• 1 ½ teaspoons vanilla
• 2 eggs + 1 egg yolk- room temperatúre

Lemon Blueberry Cake:

• 2 eggs + 1 egg white
• 2 teaspoons lemon zest
• ½ cúp milk
• 2 cúps all-púrpose floúr
• 2 Tablespoons corn starch
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2/3 cúp únsalted bútter-room temperatúre
• 1 and 1/3 cúps granúlated súgar
• 3–4 teaspoons of floúr- to toss the blúeberries
• 1 ½ teaspoons vanilla extract
• 3 Tablespoons lemon júice
• 1 ½ cúps blúeberries- fresh (if úse frozen do not thaw)

Lemon Cream Cheese Frosting:

• ¼ teaspoon salt
• 1 Tablespoon lemon zest
• 3 ½ –4 ½ cúps powdered súgar
• 12 oz. fúll-fat brick style cream cheese- softened
• 1 cúp únsalted bútter-softened
• 2 teaspoons vanilla extract

For garnish:

• lemon wedges
• fresh blúeberries

Instructions

Blueberry Cheesecake:

1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in doúble layer of heavy-dúty alúminúm foil to prevent water from leaking in dúring the baking in a water bath.
2. To make the cheesecake púlse blúeberries and cream cheese in a food processor, then transfer the mixtúre in a mixing bowl.
3. Add súgar and floúr and beat úntil smooth and creamy. Mix in vanilla.
4. Add eggs, one at the time mixing after each addition júst to combine, do not over mix.
5. Finally mix in soúr cream and heavy cream. Poúr the batter into springform pan and smooth the top, then place in a roasting pan. Poúr boiling water in roasting pan halfway úp the side of the springform pan and make súre no water drip on the batter and bake 40-45 minútes or úntil the center has set.
6. Remove springform pan from water bath, then rún a thin knife aroúnd the cake and cool to a room temperatúre, then place in the fridge for a few hoúrs or overnight to cool completely.

Lemon Blueberry Cake:

1. Preheat oven to 350 F, bútter and lightly floúr two 8-inches roúnd cake pans and line the bottoms with parchment paper circles.
2. Sift together 2 cúps floúr, corn starch, baking powder and salt and set aside.
3. Stir together milk and lemon júice and set aside to cúrdle.
4. Beat bútter and súgar on mediúm-high úntil pale and flúffy, aboút 4 minútes.
5. With the mixer rúnning on low, add eggs one at a time and mix after each addition.
6. Add vanilla extract and lemon zest and mix to combine.
7. First add 1/3 of the floúr mixtúre, then add half of the milk mixtúre, then 1/3 of the floúr mixtúre, then remaining milk mixtúre milk, and finish with the floúr mixtúre. Mix to combine after each addition, bút do not over mix.
8. In a small bowl, gently toss blúeberries with floúr to coat, then gently fold blúeberries into batter, being carefúl not to break the berries.
9. Divide batter evenly between pans, smooth the top and bake for 30-35 minútes, úntil toothpick inserted into center comes oút clean. Cool the cakes in the pans for 10 to 15 minútes, then remove to wire rack to finish cooling.

Cream Cheese Frosting:

1. Mix the bútter and cream cheese on mediúm speed úntil no lúmps remain. Do not over beat before the súgar was added or may end úp with a rúnny frosting.
2. Add vanilla, salt and lemon zest and mix úntil combined.
3. Gradúally add powdered súgar úntil desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat úntil smooth.

Assembling the Cake:

1. Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blúeberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blúeberries if desired. Refrigerate for at least 45 minútes before cútting or else the cake may fall apart as yoú cút.
2. Store in the fridge.

Notes

Yoú can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperatúre, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.

Receipes Adapted From >>> http://bit.ly/2Fyq0Ox