LEMON BLUEBERRY DELIGHT CREAM CHEESE CAKE
WOW your family and friends with this wonderful treat! This lemony dessert was a test inspired from BlackJack Bake House's Blog for "Lemony Cream Butter Cake". I wanted a lemon/blueberry dessert and I wanted to taste lemon! I wasn't sure this would work out but I added blueberries to the batter, added some whipped topping and...
Provided by Diane Atherton
Categories Cakes
Time 55m
Number Of Ingredients 33
Steps:
- 1. First; set out butter, cream cheese and eggs about an hour prior to baking and let them come to room temperture.
- 2. Preheat oven to 325 degrees. Prepare 10-spring from pan with cooking spray. I used "Joy Baking Spray". Go ahead and zest and juice your lemons; set aside. 1 1/2 large lemons for cake batter and 1/2 lemon for filling. And, if you are making the blueberry sauce you will need to zest and juice 1/2 large lemon.
- 3. CREAM CHEESE FILLING: In the bowl of stand mixer, beat cream cheese on medium-high speed until smooth about 5 minutes, scraping bowl as needed. Add confectioners' sugar and beat another 2 to 3 minutes. Add egg; beat until completely combined, about 1 minute. Add butter, lemon juice, lemon and vanilla extract and zest; beat 1 minute; set aside.
- 4. CAKE BATTER: In a batter bowl (or large bowl) combine flour, sugar, baking powder and salt; whisk together. Whisk in melted butter, eggs, lemon juice and vanilla; don't over beat. Gently fold in blueberries.
- 5. Pour batter into 10-inch prepared spring-form pan. Gently pour cream cheese filling into center of cake batter; spread gently to within 1/2 of sides of pan (the filling should cover all of the cake batter except for 1/2-inch of the outter edge of the cake batter, 1/2-inch of the batter should be visable).
- 6. Bake at 350 degrees for 35 to 40 minutes or until until toothpick inserted near the edge of cake comes out clean. Remove from oven and cool on wire rack for 10 minutes. Carefully remove sides from spring-form pan and allow cake to cool for 1 hour.
- 7. BLUEBERRY SAUCE: In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes. Cool and store in the refrigerator for up to a week.
- 8. WHIPPED CREAM TOPPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
- 9. When cake is completely cool; spinkle with powered sugar; slice and serve as is.
- 10. Or, add whipped cream and blueberry sauce! Keep any remaining cake refrigerated. ENJOY!
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Salah Islah
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. They said it was the best cake they've ever had. I think next time I'll use less sugar in the batter.
Saiful Miazi
[email protected]This cake was easy to make and turned out great! The lemon and blueberry flavors were perfect together, and the cream cheese frosting was a nice touch. I would definitely recommend this recipe to anyone looking for an easy and delicious cake.
MD Ashik
[email protected]I was a bit disappointed with this cake. The lemon flavor was too overpowering and the blueberry filling was bland. I think I would have liked it better if the lemon flavor was more subtle and the blueberry filling was more flavorful.
PRINCE NYIKAYARAMBA
[email protected]This cake was delicious! The lemon and blueberry flavors were perfectly balanced, and the cream cheese frosting was the perfect finishing touch. I would definitely make this cake again.
Naveed Qazi
[email protected]I made this cake for my daughter's birthday and it was a huge success! She and her friends loved it. The cake was moist and flavorful, and the frosting was creamy and fluffy. I would definitely recommend this recipe to anyone looking for a special ca
Prakh
[email protected]This cake was a bit too tart for my taste, but my husband loved it. He said it was the best lemon blueberry cake he's ever had. I think next time I'll use less lemon juice in the batter.
Bright Niffy
[email protected]This cake was amazing! I've never made a cake before, but this recipe was easy to follow and the results were incredible. The cake was moist and fluffy, the frosting was smooth and creamy, and the lemon and blueberry flavors were perfectly balanced.
Sharjeel Ahmad Sharjeel
[email protected]I'm not usually a big fan of lemon desserts, but this cake changed my mind! The lemon flavor was subtle and refreshing, and the blueberry filling was bursting with flavor. The cream cheese frosting was the perfect finishing touch. I will definitely b
AwadShah Official
[email protected]I made this cake for a party last weekend and it was a huge hit! Everyone raved about how delicious it was. The flavors were perfectly balanced and the cake was moist and fluffy. I would definitely make this cake again for any occasion.
Maureen Nyamari
[email protected]This cake was an absolute delight! The combination of lemon and blueberry was perfect, and the cream cheese frosting was incredibly smooth and fluffy. I would definitely recommend this recipe to anyone looking for a美味しくて簡単なケーキ。