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To create a Lemon Blueberry Cheesecake Cake that stands out, it is essential to focus on the quality of the ingredients. Fresh, high-quality ingredients will enhance the flavors and textures of the cake and cheesecake layers, resulting in a dessert that truly wows. Let’s take a closer look at the primary components of this recipe and their significance.

Lemon Blueberry Cheesecake Cake with Creamy Layers

Indulge in a flavorful journey with this Lemon Blueberry Cheesecake Cake! Combining zesty lemon, fresh blueberries, and a creamy cheesecake layer, this dessert is not just delicious but also visually stunning. Perfect for any occasion, from birthdays to summer picnics, each slice offers a refreshing taste that's sure to impress. Elevate your gatherings with this delightful treat that everyone will love! #Dessert #LemonBlueberryCheesecake #Baking #SweetTreats #CakeInspiration #Foodie
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Ingredients
  

For the Lemon Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

Zest of 2 lemons

1/4 cup fresh lemon juice

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

For the Blueberry Cheesecake Layer:

16 oz cream cheese, softened

1 cup powdered sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup fresh blueberries

For the Lemon Curd Topping:

1/2 cup fresh lemon juice

1/2 cup granulated sugar

3 large eggs

1/4 cup unsalted butter, cut into pieces

Zest of 1 lemon

For Garnish:

Fresh blueberries

Lemon slices

Whipped cream (optional)

Instructions
 

Prepare the Lemon Cake:

    - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

      - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

        - Add eggs, one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.

          - In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, alternating with buttermilk, and mix until just combined.

            - Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pans.

              Make the Blueberry Cheesecake Layer:

                - In a medium bowl, beat together softened cream cheese and powdered sugar until smooth.

                  - Add sour cream and vanilla, mixing until just combined. Gently fold in fresh blueberries. Set aside.

                    Prepare the Lemon Curd Topping:

                      - In a saucepan over medium heat, whisk together lemon juice, sugar, and eggs until well combined.

                        - Stir in butter and lemon zest. Cook while stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and let cool.

                          Assemble the Cake:

                            - Once the lemon cake layers have cooled, place one layer on a serving plate. Spread the blueberry cheesecake mixture evenly on top.

                              - Carefully place the second lemon cake layer on top and press down gently to secure.

                                - Pour the lemon curd over the top layer, allowing it to drip down the edges.

                                  Garnish and Serve:

                                    - Decorate with fresh blueberries, lemon slices, and a dollop of whipped cream if desired.

                                      - Slice and serve cold for a refreshing dessert!

                                        Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12