Description
A delicious lemon blueberry cheesecake cake that combines the tartness of lemon with fresh blueberries for a delightful dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 8 oz cream cheese
- 1 cup powdered sugar
- 2 cups whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and granulated sugar until light and fluffy.
- Add in the eggs, vanilla extract, and lemon zest, mixing well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the blueberries gently.
- Pour the batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake cools, beat together cream cheese and powdered sugar until smooth.
- Gently fold in the whipped cream into the cream cheese mixture.
- Once the cake has cooled, spread the cream cheese frosting on top and serve.
Notes
For a richer flavor, let the cake chill in the refrigerator for at least 2 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg