Best 3 Lemon Blueberry Delight Cream Cheese Cake Recipes

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Indulge in the symphony of tangy lemon, sweet blueberry, and velvety cream cheese in the exquisite Lemon Blueberry Delight Cream Cheese Cake. This tantalizing dessert marries the vibrant flavors of citrus and berries with the decadence of a creamy cheesecake filling, all nestled in a graham cracker crust. With its burst of flavors and textures, this cake is a true delight for those who appreciate the perfect balance between sweet and tangy, creamy and crumbly.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY DELIGHT



Blueberry Delight image

Relates Christine Halandras of Meeker, Colorado, "Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 quart fresh or frozen blueberries, thawed
Additional blueberries, optional

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Nutrition Facts :

BLUEBERRY DELIGHT



Blueberry Delight image

A no-bake blueberry delight for the cheesecake lover!

Provided by Paula

Categories     Desserts

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup butter
1 cup chopped pecans
2 (8 ounce) packages cream cheese
3 cups confectioners' sugar
½ teaspoon vanilla extract
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (21 ounce) can blueberry pie filling

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
  • Bake for 30 minutes. Allow to cool.
  • In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

Nutrition Facts : Calories 899.7 calories, Carbohydrate 109.8 g, Cholesterol 109.8 mg, Fat 47.5 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 24.5 g, Sodium 310.6 mg, Sugar 78.8 g

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • For a smoother cheesecake filling, make sure all of your ingredients are at room temperature before you start mixing them together.
  • Don't overbeat the cheesecake filling. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath to prevent the top from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
  • Garnish the cheesecake with fresh blueberries and lemon zest for a pop of color and flavor.

Conclusion:

This lemon blueberry delight cream cheese cake is a delicious and refreshing dessert that is perfect for any occasion. The combination of tangy lemon and sweet blueberries is sure to please everyone. With its creamy texture and decadent flavor, this cheesecake is sure to be a hit. So next time you're looking for a special dessert, give this lemon blueberry delight cream cheese cake a try. You won't be disappointed!

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