Tangy lemon, juicy blueberries and sweet creamy cheesecake, these are the flavors you get with every bite of this Lemon Blueberry Cake With Cheesecake Filling.
Every year for my son’s birthday, I ask him what kind of cake he would like. He always states the flavor profile but then he throws something into the mix. He always says “ these are the flavors but, add a secret ingredient “. He knows me too well. He knows I love a good challenge. Now for several years he has been picking lemon and blueberry as his go to flavors. I mean, who wouldn’t like that flavor combination? But finding another ingredient that compliments those two great flavors has been the challenge. Last year I came up with I thought was the perfect ingredient, basil. It perfectly complemented the tangy lemon and sweet juicy blueberries. I was right, this Lemon Blueberry Basil Cake was a real hit. Now this year when he requested the lemon blueberry flavor I wanted to come up with something totally different. So I got to thinking. He loves lemon cake with blueberries but he also loves cheesecake, why not combine the two? So instead of putting a layer of icing between the two cakes I thought, why not add a layer of cheesecake in its place. Well, I must say, it was one of the best cakes I have ever made. It had all the great flavors you would expect from a lemon blueberry layer cake with the added creaminess of a cheesecake in the center. Another words, the perfect bite.
Why You Must Make This Cake
- Flavor, Flavor Flavor: I mean, tangy lemon, juicy blueberries and sweet creamy cheesecake. Need I say more.
- Texture: Imagine two moist and tender cakes layered between a juicy blueberry compote and a creamy cheesecake. When combined together it creates one dreamy bite.
- Presentation: If you want to wow your guests, this is the cake to do it with. It not only looks great from the outside but once you cut into it you will reveal a deep purple blueberry compote layered around that creamy cheesecake layer.
Tips For Making This Cake
- Preparation: There are several steps for making this cake, most of which can be done in advance. I like to make all the components for the cake a day or two in advance so that when it is time to assemble every component is ready to go. When making the lemon cakes ahead of time, once they are cooled, remove them from there baking tray, wrap them in plastic wrap and store them in the refrigerator to keep them fresh. When storing the cheesecake layer, it is best to keep the bottom of the spring form pan under the cheesecake then wrap with plastic wrap to keep fresh. Both cakes can be made up to two days in advance and stored in the refrigerator.
- Decorating: I like to decorate this cake with fresh blueberries and candied lemon slices, but that is totally optional. As you can see some of my fresh blueberries are cut into flowers. You can do this by holding a firm large blueberry, top and bottom with one hand and with the other, take a small sharp paring knife and poke a hole on an angle in the side until it reaches the center of the blueberry. Now do the same thing around the blueberry in a zig zag form until you reach your first cut. Gently pull the blueberry apart to form a blueberry flower.
- Frosting: To get a smooth and creamy frosting, it is very important to have all your frosting ingredients at room temperature. This will allow them to blend into each other seamlessly.
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What You Will Need To Make This Cake
Equipment:
- Baking Pans: I used an 8” Aluminum Baking Pan For this recipe.
- Parchment Paper: I always line by baking pans with a sheet of parchment paper. It guarantees that my cakes will come out of the pans in one piece. Now you could buy pre cut parchment rounds but I just place my baking pan on top of the parchment paper then I trace around the pan so that I have the perfect fit. Just cut out and place on the bottom of your baking pan.
- Glass Mixing Bowls: I always like to have mixing bowls in a variety of sizes. This helps with the preparation of your recipe. I used glass because it does not react with acidic ingredients, which could change the flavor of your recipe.
- Microplane: This is perfect for zesting lemons. It creates a very fine zest which allows for the intense flavor of lemon without having chunks of lemon peel in your recipe.
- Lemon Juicer: A lemon juicer is the perfect way to get the most juice out of your lemons while containing the seeds.
- Electric Hand Mixer: Using a hand mixer will help incorporate your ingredients thoroughly. Just remember not to over mix, which will create a less fluffy cake.
- Silicone Spatula: Having a good silicone spatula will allow you to scrape every last bit of batter out of your mixing bowl.
Ingredients:
- Lemons: I always suggest using fresh squeezed lemon juice. The flavor is so much brighter than bottled lemon juice. Not to mention you will be needing the zest of the lemons as well so why not juice them also.
- Blueberries: Again, I always prefer fresh to frozen but for the compote if you can only get frozen, by all means you can use them, but for decorating, fresh will be the only way to go.
- Sugar: In this recipe I used two types of sugar Granulated Cane Sugar and Powdered Sugar.
- Flour: All Purpose Flour works best for this recipe.
- Baking Powder: This is a leavening agent which will allow your cake to rise, giving it a fluffy airy texture.
- Salt: A small amount of salt in sweet recipes goes a long way. It will bring out all the flavors in that recipe.
- Butter: It is very important to bring your butter to room temperature. This will allow it to blend into the other ingredients smoothly.
- Oil: I like to use a good Avocado Oil due to its neutral flavor.
- Eggs: This is another ingredient that is very important to keep at room temperature, this will allow them to blend smoothly into your recipe.
- Milk: Whole or 2% works well.
- Vanilla Extract: I always opt for a pure vanilla extract due to its intense vanilla flavor.
- Cream Cheese: A full or less fat works well.
- Greek Yogurt: Make sure you use plain unsweetened greek yogurt. Full fat or less fat is perfect.
Lemon Blueberry Cake With Cheesecake Filling
Course: DessertDifficulty: Medium12
servings1
hour30
minutesTangy lemon, juicy blueberries and sweet creamy cheesecake, these are the flavors you get with every bite of this Lemon Blueberry Cake With Cream Cheese Filling.
Ingredients
- For The Blueberry Compote
4 Cups fresh or frozen blueberries
2 Tablespoon granulated sugar
1 Teaspoon lemon zest
1 Tablespoon fresh squeezed lemon juice
1 Teaspoon cornstarch.
- For The Cheesecake
16 oz. Full fat or less fat cream cheese at room temperature
1/2 Cup granulated sugar
2 Large eggs
1/4 Cup full fat greek yogurt
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Lemon Extract
- For The Lemon Layer Cake
3 Cups All Purpose Flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1/2 Cup unsalted butter, softened
1/2 Cup Avocado Oil or vegetable oil
1 3/4 Cup Granulated Sugar
3 Eggs at room temperature
1 Cup of whole or 2% milk
1 Tablespoon lemon zest
1/2 Cup fresh squeezed lemon juice
2 Teaspoons Pure Vanilla Extract
- For The Cream Cheese Frosting
8 oz. Full fat or less fat cream cheese, softened
1/2 Cup unsalted butter, softened
4 – 5 Cups of powdered sugar
1 Teaspoon pure vanilla extract
1 Tablespoon fresh squeezed lemon juice
- For The Candied Lemons
3 Lemons, thinly sliced
1 Cup granulated Sugar
1 Cup water
- For Decorating
2 Cups fresh blueberries
Directions
- For The Blueberry Compote
- Rinse and drain blueberries and place them in a small saucepan set over medium heat. Add sugar, lemon zest and lemon juice and mix to combine. Cook until blueberries start to break down and release their juices. Remove about 2 tablespoons of blueberry juice from the pot and place it in a small bowl. Add the cornstarch and whisk until a slurry forms. Pour the slurry into the saucepan and stir to combine. Continue cooking until mixture starts to thicken. Remove from heat and pour blueberry compote into a heat proof bowl. Let come to room temperature, then cover and place in the refrigerator for up to 3 days.
- For The Candied Lemon Slices (optional)
- Place sugar and water in a large frying pan set over medium low heat. Stir and cook until sugar has completely dissolved.
- Place lemon slices in a single layer into the sugar water and allow to slightly simmer for 45 minutes, flipping the lemon slices half way through cooking.
- Remove lemon slices from the sugar water and place on a sheet of parchment paper to cool. Once cooled remove from parchment paper and place on a wire rack to dry out.
- For The CheeseCake Center
- Preheat the oven to 325º. Spray a 8” spring form pan with baking spray, line with a piece of parchment paper then set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth. Add eggs one at a time beating after each addition. Add the vanilla extract and beat until combined. Stir in the greek yogurt until incorporated.
- Pour batter into prepared spring form pan and place in the preheated oven to bake for 35 to 40 minutes or until the edges are firm and center is set. Remove from oven and allow to cool completely. Once cooled, wrap in plastic wrap and place in the refrigerator for four hours or if making ahead of time, for up to two days.
- For The Lemon Layer Cake
- Preheat oven to 350º. Spray two 8” baking pans with baking spray then line with a parchment circle. Set to the side.
- To a large mixing bowl, whisk together the all purpose flour, baking powder and salt until combined. Set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand mixer, beat the softened butter, oil and sugar together on medium speed until smooth, approximately 2 – 3 minutes. Add the eggs one at a time, beating after each addition. Add in the vanilla extract, lemon zest and lemon juice and continue mixing until combined.
- Alternately add the flour mixture and milk to the butter and oil mixture, starting and ending with the flour mixture, and mix until just combined, being careful not to over mix.
- Evenly divide the batter between the two baking pans and place in the preheated oven to bake for 25 to 30 minutes or until tops are golden brown or when a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- For The Cream Cheese Frosting
- Place butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until smooth. Turn off beater, and add powdered sugar 1 cup at a time, beating on low after each addition until frosting is stiff. Add the vanilla extract and lemon juice and continue mixing until smooth and creamy. Place in a large piping bag fitted with a large round tip, set to the side.
- To Assemble
- Place one of the completely cooled layers of lemon cake in the center of your serving tray. Pipe a ring of frosting around the edge of the cake, creating a barrier. Place a thin layer of blueberry compote in the center of the cake, spreading it out to cover the cake. Place the cooled cheesecake layer centered on top. Once again pipe a ring of cream cheese frosting around the edge of the cheesecake and place a thin layer of blueberry compote on top, spreading to cover the top of the cheesecake. Top with second layer of lemon cake.
- Coat the entire cake with the cream cheese frosting. Using a star tip, pipe several swirls around the edge of the cake, again creating a barrier. Place a small amount of blueberry compote in the center of the cake and spread to cover top then cover compote with fresh blueberries. If using the candied lemon slices, place them on top to decorate.
- Enjoy.
