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- All-Purpose Flour: This versatile ingredient serves as the foundation of the cake, providing structure and stability. It is essential for achieving a tender crumb that holds up well under the weight of the cheesecake and blueberry topping.

irresistible Lemon Blueberry Cheesecake Cake

Indulge in the perfect dessert with this Lemon Blueberry Cheesecake Cake recipe! This beautifully layered treat combines zesty lemon cake, creamy cheesecake, and luscious blueberry topping, creating a flavor explosion that's both refreshing and comforting. Ideal for any occasion, this cake will impress your guests with its stunning presentation and delightful taste.
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 tablespoon lemon zest

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh blueberries

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 tablespoons lemon juice

1 tablespoon lemon zest

For the Blueberry Topping:

2 cups fresh blueberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and prepare a 9-inch round springform pan by lining the bottom with parchment paper.

    Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and lemon zest.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the fresh blueberries.

        Bake the Cake: Divide the cake batter evenly between the two greased cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

          Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until creamy. Add sugar, vanilla extract, eggs, lemon juice, and lemon zest. Mix until smooth and thoroughly combined.

            Bake the Cheesecake Layer: Pour the cheesecake mixture into the prepared springform pan. Bake in the oven at 325°F (160°C) for 40-45 minutes, or until the center is set but slightly jiggly. Let cool and then refrigerate for at least 4 hours, preferably overnight.

              Prepare the Blueberry Topping: In a saucepan, combine the fresh blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture starts to thicken, stirring gently. Remove from heat and let cool.

                Assemble the Cake: Once the cakes have cooled completely, place one layer on a serving plate. Remove the cheesecake layer from the springform pan and place it on top of the first cake layer. Top with the second cake layer.

                  Add the Blueberry Topping: Pour the blueberry mixture over the top of the stacked cake, allowing it to drip down the sides for a beautiful presentation.

                    Prep Time: 45 minutes | Total Time: 6 hours (including chilling) | Servings: 12

                      - Presentation Tips: Dust the top with powdered sugar just before serving and garnish with a few fresh blueberries and lemon slices for a pop of color.