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To create the perfect Lemon Blueberry Cheesecake Cake, it's essential to understand the role of each ingredient. Each component contributes to the overall flavor and texture, ensuring a delightful culinary experience.

irresistible Lemon Blueberry Cheesecake Cake

Indulge in the bliss of the Lemon Blueberry Cheesecake Cake, where sweet meets tart for the ultimate dessert experience! This multi-layered cake features a moist lemon base, creamy cheesecake layer, and vibrant blueberry sauce that will dazzle your taste buds and impress your guests. Perfect for birthdays, picnics, or just because! Click through to explore easy-to-follow recipes and baking tips that ensure your cake turns out perfectly every time.
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh blueberries (plus extra for garnish)

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the Blueberry Sauce:

1 cup fresh blueberries

½ cup granulated sugar

2 tablespoons lemon juice

Instructions
 

Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, vanilla extract, and lemon juice, mixing until fully incorporated. Pour the mixture into a greased 9-inch round cake pan. Bake at 325°F (160°C) for about 25 minutes or until slightly set. Set aside to cool completely.

    Make the Blueberry Sauce: In a small saucepan, combine 1 cup of blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens (about 5-7 minutes). Remove from heat and let cool.

      Bake the Cake: In a large bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the buttermilk, lemon zest, and lemon juice.

        In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the fresh blueberries.

          Layer the Cake: Preheat your oven to 350°F (175°C). Divide the cake batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

            Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of the cooled cheesecake on top, drizzle some blueberry sauce, and then add the second cake layer. Top the cake with the remaining cheesecake mixture and drizzle with additional blueberry sauce.

              Chill & Serve: Refrigerate the assembled cake for at least 2 hours to set. Slice and serve cold, garnished with fresh blueberries on top.

                Prep Time: 40 minutes | Total Time: 3 hours | Servings: 12 slices