- ¾ cup of fresh blueberries
- 1 ½ teaspoons vanilla
- 16 oz. cream cheese- room temperature
- 1/2 cup of granulated sugar
- 2 Tablespoons all-purpose flour
- 1/4 cup of sour cream
- 2 eggs + 1 egg yolk- room temperature
- 1/4 cup heavy cream
Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 2 2 tbsp cornstarch
- ¼ teaspoon salt
- Baking powder, two teaspoons
- 2/3 cup unsalted butter-room temperature
- 1 and 1/3 cups granulated sugar
- 2 eggs plus 1 egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 3 Tablespoons lemon juice
- 1 ½ cups blueberries- fresh (if using frozen do not thaw)
- 3–4 teaspoons of flour- toss the blueberries
Lemon Cream Cheese Frosting:
- 12 oz. softened full-fat brick-style cream cheese
- 1 cup softened unsalted butter with 1/4 teaspoon salt
- 3 1/2 to 4 1/2 cups of powdered sugar
- Vanilla extract, two teaspoons
- One teaspoon of lemon zest
- lemon wedges
- fresh blueberries
- Set the oven to 350 degrees. Grease an 8-inch springform pan lightly and place parchment paper on the bottom. Heavy-duty aluminum foil should be used to completely enclose the springform pan to keep water out while it bakes in a water bath.
- Blueberries and cream cheese are pulsed in a food processor before being transferred to a mixing bowl to make the cheesecake.
- Beat in the flour and sugar until it is smooth and creamy. Mix in vanilla.
- One at a time, add eggs, combining after each addition but do not overmix.
- Finally, fold in the sour cream and heavy cream. Pour the batter into a springform pan, smooth the top, and place in a roasting pan. Pour boiling water halfway up the side of the springform pan, making sure no water drips on the batter, and bake for 40-45 minutes, or until the center has set.
- Remove the springform pan from the water bath, then run a thin knife around the cake to allow it to cool to room temperature before placing it in the fridge for several hours or overnight to cool completely.
Lemon Blueberry Cake:
- Preheat the oven to 350 degrees Fahrenheit, butter and lightly flour two 8-inch round cake pans, and line the bottoms with parchment paper circles.
- 2 cups of flour, cornstarch, baking powder, and salt should be sifted together and set aside.
- Milk and lemon juice are combined, then set aside to curdle.
- For about 4 minutes, on medium-high, beat butter and sugar until they are light and fluffy.
- One at a time, add the eggs to the mixer while it is on low, mixing after each addition.
- Add vanilla extract and lemon zest and mix to combine.
- Add 1/3 of the flour mixture first, then half of the milk mixture, then another 1/3 of the flour mixture, then the remaining milk mixture, and finally the flour mixture. After each addition, mix to combine but do not overmix.
- Blueberries should be gently folded into the batter without breaking them after being gently tossing them with flour in a small bowl to coat.
- Divide the batter evenly between the prepared pans, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting:
- Cream cheese and butter should be combined at a medium speed to prevent lumps. Avoid overbeating the mixture before adding the sugar to avoid a runny frosting.
- Add vanilla, salt, and lemon zest and mix until combined.
- Add powdered sugar gradually until the desired sweetness and thickness are achieved. After cleaning the bowl’s sides, beat the mixture until it is smooth.
Assembling the Cake:
- Top one layer of cake with a thin layer of lemon cream cheese frosting on a serving plate. Top with a thin layer of frosting and a layer of blueberry cheesecake. Finally, place the second cake layer on top and frost with the remaining frosting. If desired, garnish with lemon wedges and fresh blueberries. Refrigerate the cake for at least 45 minutes before cutting, or it will fall apart as you cut.
- Place in the refrigerator.