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Lemon Blueberry Cheesecake Cake

A delicious combination of creamy cheesecake and fluffy cake, infused with tangy lemon and fresh blueberries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Ensure the flour is sifted
  • 2 cups sugar
  • 1 cup unsalted butter, softened Use at room temperature
  • 4 large eggs Use at room temperature
  • 1 cup sour cream Use at room temperature
  • 1 tablespoon lemon zest For a zesty flavor
  • 1 cup fresh blueberries Can use frozen if rinsed and dried
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two round 9-inch cake pans by greasing them and lining the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 3-5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the sour cream and vanilla extract, blending until smooth.
  6. Gradually mix in the dry ingredients until just combined.
  7. Gently fold in the blueberries and lemon zest, being careful not to overmix.
  8. Evenly divide the batter between the prepared cake pans.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Assembly
  1. Once cooled, layer your cakes with your favorite cheesecake filling or a simple cream cheese frosting if you prefer.
  2. Slice, serve, and watch your loved ones light up with joy!

Notes

For a lighter version, consider using Greek yogurt in place of sour cream. Don’t skip the cooling process; it’s essential for assembling without melting the frosting.