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lemon blueberry delight cream cheese cake

(3 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

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 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.

(3 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For lemon blueberry delight cream cheese cake

  • CREAM CHEESE FILLING:
  • 1
    (8-ounce) pkg cream cheese, room temperture
  • 1 c
    confectioner's sugar
  • 1
    egg, room temperture
  • 3 Tbsp
    unsalted butter, melted
  • 1 Tbsp
    fresh lemon juice, (juice from 1/2 of a large lemon
  • 1 tsp
    lemon extract
  • 1/2 tsp
    vanilla
  • zest of 1/2 of a large lemon
  • CAKE BATTER
  • 2/3 c
    all purpose flour
  • 1/3 c
    sugar
  • 2 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1/2 c
    unsalted butter, melted and slightly cooled
  • 2
    eggs, room temperture
  • 2 Tbsp
    fresh lemon juice, (juice from 1 large lemon)
  • 1/2 tsp
    vanilla
  • lemon zest, from 1 1/2 large lemons
  • 1 c
    frozen blueberries, or fresh
  • confectioners' sugar (optional for dusting cake)
  • BLUEBERRY SAUCE
  • 1 Tbsp
    cornstarch
  • 1/4 c
    sugar
  • 2 c
    frozen blueberries, or fresh
  • 1 Tbsp
    fresh lemon juice (juice of 1/2 large lemon)
  • zest of 1 small lemon
  • 1/2 tsp
    vanilla extract
  • pinch of salt
  • WHIPPED CREAM TOPPING
  • 1 c
    very cold heavy whipping cream
  • 1/4 c
    powdered sugar
  • 1/2 tsp
    lemon extract

How To Make lemon blueberry delight cream cheese cake

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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