LEMON BLUEBERRY DELIGHT CREAM CHEESE CAKE

Lemon Blueberry Delight Cream Cheese Cake image

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...

Provided by Diane Atherton

Categories Cakes

Time 55m

Number Of Ingredients 33

Ingredients

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

Steps:

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!