Lemon Blueberry Delight Cream Cheese Cake
By
Diane Atherton
@DeeDee2011
1
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 a blueberry sauce to serve over the top of this wonderful cake. It turned out exactly as I hoped it would!
If you love lemon, this will satisfy those lemon cravings!
Hope you enjoy!!
Photo's are mine.
Ingredients
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CREAM CHEESE FILLING:
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1(8-ounce) pkg cream cheese, room temperture
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1 cconfectioner's sugar
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1egg, room temperture
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3 Tbspunsalted butter, melted
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1 Tbspfresh lemon juice, (juice from 1/2 of a large lemon
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1 tsplemon extract
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1/2 tspvanilla
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·zest of 1/2 of a large lemon
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CAKE BATTER
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2/3 call purpose flour
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1/3 csugar
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2 tspbaking powder
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1/2 tspkosher salt
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1/2 cunsalted butter, melted and slightly cooled
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2eggs, room temperture
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2 Tbspfresh lemon juice, (juice from 1 large lemon)
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1/2 tspvanilla
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·lemon zest, from 1 1/2 large lemons
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1 cfrozen blueberries, or fresh
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·confectioners' sugar (optional for dusting cake)
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BLUEBERRY SAUCE
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1 Tbspcornstarch
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1/4 csugar
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2 cfrozen blueberries, or fresh
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1 Tbspfresh lemon juice (juice of 1/2 large lemon)
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·zest of 1 small lemon
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1/2 tspvanilla extract
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·pinch of salt
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WHIPPED CREAM TOPPING
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1 cvery cold heavy whipping cream
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1/4 cpowdered sugar
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1/2 tsplemon extract
How to Make Lemon Blueberry Delight Cream Cheese Cake
- First; set out butter, cream cheese and eggs about an hour prior to baking and let them come to room temperture.
- 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. - 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. - 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).
- 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. - Or, add whipped cream and blueberry sauce!
Keep any remaining cake refrigerated.
ENJOY!