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Lemon Blueberry Cheesecake Cake

Heavenly Lemon Blueberry Cheesecake Cake: A Delightful Dessert for Every Occasion

healty meal, low carbs meals, keto meal
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Are you ready to elevate your dessert game to a whole new level of deliciousness? Look no further than this Lemon Blueberry Cheesecake Cake! With layers of moist lemon sponge cake, creamy blueberry cheesecake filling, and tangy lemon cream cheese frosting, this dessert is a true showstopper. Perfect for special occasions, holidays, or any time you’re craving a sweet treat, this cake is sure to impress. In this blog post, we’ll guide you through the ingredients, step-by-step instructions, cook notes, variations, and even provide keto and low-carb versions of this delectable recipe.

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healty meal, low carbs meals, keto meal
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Ingredients:

For the Lemon Sponge Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

For the Blueberry Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For the Lemon Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Instructions:

Lemon Sponge Cake:

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Blueberry Cheesecake Filling:

  1. In a mixing bowl, beat together the cream cheese and sugar until smooth.
  2. Add the egg and vanilla extract, mixing until well combined.
  3. Gently fold in the blueberries until evenly distributed.

Lemon Cream Cheese Frosting:

  1. In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.

Assembling the Cake:

  1. Place one of the cooled lemon sponge cakes on a serving platter.
  2. Spread the blueberry cheesecake filling evenly over the top of the cake.
  3. Carefully place the second cake layer on top of the filling.
  4. Frost the top and sides of the cake with the lemon cream cheese frosting.
  5. Garnish with additional lemon zest and fresh blueberries, if desired.

Cook Notes and Variations:

  • Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries for the cheesecake filling, depending on what’s available.
  • Make-Ahead Option: You can prepare the lemon sponge cakes, blueberry cheesecake filling, and lemon cream cheese frosting in advance and assemble the cake when ready to serve for added convenience.
  • Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Keto Versions and Low-Carb Versions:

Keto Version:

  • Almond Flour Substitute: Replace the all-purpose flour in the lemon sponge cake with almond flour for a keto-friendly option.
  • Sugar Substitute: Use a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar in the cake, cheesecake filling, and frosting.

Low-Carb Version:

  • Reduced-Sugar Option: Reduce the amount of sugar in the cake, cheesecake filling, and frosting by using a low-carb sweetener such as monk fruit sweetener or erythritol.

Frequently Asked Questions (FAQs):

1. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste and texture.

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2. Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

3. Can I use frozen blueberries for the cheesecake filling?

Yes, you can use frozen blueberries for the cheesecake filling. Just be sure to thaw them and drain any excess liquid before folding them into the cheesecake mixture.

healty meal, low carbs meals, keto meal

Indulge your taste buds with the irresistible combination of lemon and blueberry in this decadent Lemon Blueberry Cheesecake Cake. With its moist lemon sponge cake, creamy blueberry cheesecake filling, and luscious lemon cream cheese frosting, this dessert is a true delight for any occasion. Whether you’re celebrating a special milestone or simply treating yourself to something sweet, this cake is sure to impress. So gather your ingredients and get ready to savor every delicious bite of this heavenly dessert!

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