Lemon Blueberry Cheesecake Cake

Ingredients

For the Cake Layers:

• 2 ½ cups all-purpose flour
•  2 tsp baking powder
•  ½ tsp baking soda
•  ½ tsp salt
•  ¾ cup unsalted butter, softened
•  1 ½ cups sugar
•  3 large eggs
•  2 tsp vanilla extract
•  1 cup buttermilk
•  Zest of 1 lemon
•  2 cups fresh blueberries

For the Cheesecake Filling:

• 16 oz cream cheese, softened
•  ½ cup sugar
•  1 large egg
•  1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
•  2-3 tbsp fresh lemon juice

Instructions

Step 1: Make the Cake Layers
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    In a medium bowl, whisk flour, baking powder, baking soda, and salt.
    In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
    Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Stir in lemon zest.
    Gently fold in blueberries and divide batter between the prepared pans.
Step 2: Make the Cheesecake Filling
    In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until combined.
Step 3: Assemble the Cake
    Pour half of the cake batter into each pan. Spread the cheesecake filling over the batter in each pan.
    Top with the remaining cake batter, spreading it evenly over the cheesecake layer.
    Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 4: Make the Lemon Glaze
    Whisk powdered sugar and lemon juice until smooth. Adjust consistency with more sugar or juice as needed.
Step 5: Glaze and Serve
    Drizzle the lemon glaze over the cooled cake. Slice and enjoy the delightful combination of lemon, blueberry, and cheesecake!
Tips
    Fresh blueberries: If using frozen, do not thaw before adding to the batter.
    Room temperature ingredients: Ensure cream cheese and butter are softened for a smooth cheesecake layer.
    Storage: Store leftovers in the refrigerator for up to 4 days.