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In the world of desserts, few combinations are as beloved as cheesecake and cake. Both have their devoted fanbases, yet when harmonized into a single delectable creation, they elevate the dessert experience to new heights. Enter the Irresistible Lemon Blueberry Cheesecake Cake—a showstopper that melds the creamy richness of cheesecake with the light, fluffy texture of cake. This delightful treat not only satisfies your sweet tooth but also offers a refreshing burst of flavor that is perfect for any occasion.

irresistible Lemon Blueberry Cheesecake Cake

Indulge in the delightful fusion of flavors with this Irresistible Lemon Blueberry Cheesecake Cake! Combining the creamy richness of cheesecake with a light, fluffy cake, this dessert is perfect for any occasion. Fresh lemon and juicy blueberries create a refreshing taste sensation that’s sure to impress. Follow our easy step-by-step recipe and create a stunning centerpiece for your next gathering. Click through to explore the full recipe and treat yourself today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

½ cup fresh blueberries

For the Cheesecake Layer:

8 oz cream cheese, softened

½ cup powdered sugar

1 large egg

1 teaspoon lemon juice

1 teaspoon lemon zest

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Prepare the Cake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, buttermilk, and lemon zest until fully combined.

      Combine Ingredients: Gradually add the dry ingredients to the butter mixture, blending until just combined. Gently fold in the blueberries.

        Make the Cheesecake Layer: In another bowl, whip together the cream cheese, powdered sugar, egg, lemon juice, and lemon zest until smooth and creamy.

          Layer the Cake and Cheesecake: Pour half of the cake batter into the prepared pan. Spoon the cheesecake mixture over it, spreading it evenly. Pour the remaining cake batter on top, smoothing out the surface.

            Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil halfway through baking.

              Cool and Assemble: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                Chill and Serve: Once the cake has cooled, refrigerate for at least 2 hours before serving to allow the cheesecake layer to set properly.

                  - Prep Time: 20 mins | Total Time: 1 hour and 10 mins | Servings: 8

                    - Presentation Tips: Serve slices with a dollop of whipped cream and a sprinkle of fresh blueberries on top for a beautiful finish. Adding a few lemon zest flakes on the plate can also enhance the visual appeal.