Lemon Blueberry Cheesecake Cake
Ingredients:
Lemon Cake Layers:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
Zest of 1 lemon
2 tbsp fresh lemon juice
Blueberry Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries
Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
Zest of 1 lemon
2 tbsp fresh lemon juice
Additional:
Fresh blueberries for garnish
Directions:
Preheat oven to 350°F (175°C). Grease/flour two 9-inch round cake pans, lining bottoms with parchment.
Cake: Whisk flour, baking powder, soda, salt. Cream butter, sugar till fluffy. Mix eggs, vanilla. Alternate dry ingredients with buttermilk, lemon zest/juice into butter mix. Divide batter between pans.
Cheesecake Filling: Beat cream cheese, sugar, egg, vanilla until smooth. Fold in blueberries. Spoon over one cake layer in pan.
Bake: 30-35 minutes. Cool in pans 10 minutes, then wire rack.
Frosting: Beat cream cheese, butter, sugar, lemon zest, juice. Frost cooled cake.
Garnish with blueberries. Chill before serving
