So, picture this: it’s a lazy Sunday afternoon, and you’ve got a couple of lemons and a box of blueberries staring at you from your kitchen counter. What’s a person to do? Well, if you’re anything like me, you turn them into the most scrumptious Lemon Blueberry Cheesecake Cake. Now, don’t get me started on how many times I’ve made this for family get-togethers—let’s just say I’m known as the ‘cheesecake lady’ in my circle.
Why You’ll Love This
I whip this beauty up when I want to impress my in-laws (or when I’ve got a lemon surplus from the neighbor’s tree). There’s something about the tartness of the lemon and the sweetness of the blueberries that makes everyone go wild for it. And, to be honest, sometimes it doesn’t look as pretty as I’d like, but the taste—oh, the taste makes up for everything! Plus, there’s a moment when the cheesecake layer marries the cake layers, and it’s just…magic.
What You’ll Need
- 1 cup fresh blueberries (frozen works in a pinch)
- 1 tablespoon lemon zest
- 1/2 cup lemon juice (freshly squeezed—my grandma would haunt me if I used bottled juice!)
- 3 blocks of cream cheese, softened
- 1 and 1/2 cups sugar
- 3 large eggs
- 1/4 cup sour cream (Greek yogurt is a decent substitute)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, room temp
- 1/2 cup milk
How To Make It
First, preheat your oven to 325°F (or around 160°C if you’re across the pond). Grease and line your cake pans—this is where I usually find I’ve run out of parchment paper, so a good old butter and flour combo saves the day.
For the cheesecake layer: Beat the cream cheese until it’s as smooth as a jazz sax solo. Add 1/2 cup sugar, 1 egg, sour cream, and vanilla. Pour the mixture into a lined baking pan—don’t worry if it’s a bit lumpy, it’ll work itself out.
Now, on to the cake: Sift together the flour and baking powder. In another bowl, cream the butter and the remaining sugar until fluffy (like clouds). Add in the remaining eggs one at a time, with a bit of flour after each egg. Mix in lemon zest and juice.
Combine dry ingredients with the butter mixture, adding milk until just blended. Don’t overmix—trust me, I’ve learned the hard way! Fold in those blueberries gently. Pour the batter over the cheesecake layer.
Bake for about 50-60 minutes. Here’s where I usually peek through the oven door, whispering sweet nothings to encourage it to rise properly!
Notes
After many attempts, I’ve concluded that letting the cake cool in the oven with the door slightly open prevents cracking. But if it cracks, just call it rustic—it’s all part of the charm.
Variations
Once, I tried adding raspberries instead of blueberries, and while it tasted pretty good, the color was…interesting. Not my best decision!
Equipment
No stand mixer? No worries! A handheld mixer works just fine, though you might get a little workout from it. If you’ve only got one cake pan, you can bake in batches—just takes a bit longer.
Storage
This cake keeps well in the fridge for up to 5 days. But let’s be real, in my house, it’s gone by the next day!
Serving Suggestions
I like to serve it with a dollop of whipped cream (or a scoop of vanilla ice cream on a hot day!). Sometimes, I sprinkle extra lemon zest on top for a little zing.
Pro Tips
Don’t rush the chilling process. I once tried to cut corners, and the cake ended up resembling a slumped soufflé—it wasn’t pretty.
FAQ
Can I use bottled lemon juice? I’d say fresh is best, but if you must, just adjust the sugar—it might be a tad sour.
What if my batter is too thick? Add a splash more milk, it’s usually all it needs.