Lemon Blueberry Cheesecake Cake

Short Description

Lemon Blueberry Cheesecake Cake is a delightful fusion of tangy lemon cake, creamy cheesecake, and juicy blueberries. This dessert combines the lightness of lemon cake with the richness of cheesecake, all accented by bursts of fresh blueberries, making it a perfect treat for any occasion.

Why You’ll Love This Recipe

• Flavor Harmony: The zesty lemon complements the sweet blueberries, creating a balanced and refreshing taste.

• Creamy Texture: The addition of cream cheese provides a luscious, creamy layer that contrasts beautifully with the fluffy cake.

• Visual Appeal: The vibrant colors of the lemon cake and blueberries make this dessert as beautiful as it is delicious.

• Versatility: Suitable for various occasions, from casual gatherings to formal celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lemon cake mix

• 3 eggs

• 1/3 cup oil

• 1 cup blueberries

• 8 oz cream cheese

• 1/2 cup sugar

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).

2. Prepare Cake Batter: In a large mixing bowl, combine the lemon cake mix, eggs, and oil. Mix until well blended.

3. Add Blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed.

4. Prepare Cheesecake Mixture: In a separate bowl, beat the cream cheese and sugar together until smooth and creamy.

5. Assemble Cake: Pour half of the cake batter into a greased 9×13-inch baking dish. Spoon the cheesecake mixture over the batter, then top with the remaining cake batter.

6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 12 servings

• Preparation Time: 20 minutestasteofrecipe.net+9EatingWell+9Allrecipes+9

• Baking Time: 45-50 minutes

• Total Time: 1 hour 10 minutes

Variations

• Berry Medley: Substitute blueberries with a mix of berries like raspberries and blackberries for a different flavor profile.

• Lemon Glaze: Drizzle a simple lemon glaze over the cooled cake for added sweetness and a glossy finish.

• Nutty Addition: Add chopped nuts such as almonds or pecans to the batter for a crunchy texture.

• Mini Cakes: Use muffin tins to create individual servings, adjusting the baking time accordingly.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

• Reheating: Warm slices in the microwave for 15-20 seconds for a freshly baked taste.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

What type of cream cheese is best?

Full-fat block cream cheese is recommended for the best texture and flavor.

Can I make this cake ahead of time?

Absolutely. Prepare the cake a day in advance and store it in the refrigerator until ready to serve.

Is it necessary to use a lemon cake mix?

While lemon cake mix enhances the citrus flavor, a white or yellow cake mix can be used with added lemon zest and juice.

How do I prevent the blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter.

Can I add a frosting?

Yes, a light cream cheese frosting or lemon glaze complements this cake well.

What size baking dish should I use?

A standard 9×13-inch baking dish is suitable for this recipe.

Lemon Blueberry Cheesecake Cake

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This lemon blueberry cheesecake cake combines the bright citrus flavor of lemon cake with a rich, creamy cheesecake layer swirled with juicy blueberries. It’s the perfect dessert for spring and summer gatherings, offering a refreshing twist on two classic favorites.

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Ingredients

• 1 box lemon cake mix

• 3 eggs

• 1/3 cup oil

• 1 cup fresh or frozen blueberries

• 8 oz cream cheese, softened

• 1/2 cup sugar

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Instructions

• Preheat oven to 350°F (175°C) and grease a 9-inch round or springform pan.

• In a mixing bowl, prepare the lemon cake batter according to box instructions using eggs and oil.

• In a separate bowl, beat cream cheese and sugar until smooth and creamy.

• Pour half of the lemon cake batter into the prepared pan.

• Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife.

• Sprinkle the blueberries evenly over the top.

• Pour the remaining cake batter over the top and smooth it out.

• Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

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Notes

• For extra lemon flavor, add 1 tsp lemon zest to the batter.

• Use parchment at the bottom of the pan for easy removal.

• Fresh blueberries work best, but frozen can be used if lightly tossed in flour to prevent sinking.