Description
A bright and creamy cake that combines zesty lemon, jammy blueberries, and a silky cheesecake layer for a perfect summer dessert.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 6 g (1 tsp) fine salt
- 200 g (1 cup) granulated sugar (cake)
- 113 g (1/2 cup) unsalted butter, softened
- 3 large eggs
- 240 ml (1 cup) whole milk
- Zest of 3 lemons (about 3 tbsp)
- 80 ml (1/3 cup) lemon juice
- 680 g (24 oz) full-fat cream cheese, room temperature
- 2 large eggs (cheesecake)
- 100 g (1/2 cup) granulated sugar (cheesecake)
- 120 g (1/2 cup) sour cream
- 8 g (2 tsp) cornstarch
- 300 g (2 cups) fresh blueberries
- 160 g (about 2/3 cup) lemon curd
- 5 ml (1 tsp) pure vanilla extract
- 15 g (1 tbsp) sugar (for roasting blueberries)
Instructions
- Roast the blueberries by preheating the oven to 190°C (375°F). Toss blueberries with sugar and roast until juices bubble, about 8–10 minutes. Cool completely.
- Prepare the lemon curd by whisking lemon juice, zest, sugar, eggs, and butter. Cook until thick, about 6–8 minutes. Chill.
- Make sponge batter by sifting flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs, milk, and vanilla alternately with dry ingredients. Bake in two 9-inch pans at 175°C (350°F) for 18–22 minutes. Cool.
- For the cheesecake layer, beat cream cheese until smooth. Add sugar, eggs, sour cream, cornstarch, and lemon zest. Pour into a lined springform pan and bake at 160°C (325°F) for 35–40 minutes until set.
- Assemble the cake by leveling sponge layers, spreading lemon curd and roasted blueberries, and placing the cheesecake layer in between. Chill for at least 4 hours.
- Slice and serve chilled. Garnish if desired.
Notes
Use fresh ingredients for best results. Ensure all layers are cool before assembly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg