Description
Indulge in the deliciousness of Blueberry Cheesecake Vanilla Cake—a harmonious blend of moist vanilla cake and creamy cheesecake topped with fresh blueberries. This delightful dessert is perfect for any occasion, from family gatherings to casual get-togethers. With its rich flavors and stunning presentation, it’s sure to impress your guests and satisfy your sweet tooth. Easy to make and bursting with flavor, this recipe will become a favorite in your dessert repertoire.
Ingredients
Scale
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter, cubed
- Grated zest from 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 4 eggs (2 for cake, 2 for filling)
- 1 teaspoon vanilla extract
- 8 oz. mascarpone cheese
- 8 oz. cream cheese, softened
- 1 and 2/3 cups blueberries
- ½ cup powdered sugar
- 2–3 teaspoons milk
Instructions
- Preheat the oven to 350°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying it lightly with nonstick cooking spray.
- In a large bowl, mix flour, baking powder, salt, brown sugar, sugar, and lemon zest.
- Cut in cold butter until grainy. Add eggs and vanilla; stir until combined.
- Press two-thirds of the mixture into the prepared pan to form the crust.
- In another bowl, blend cream cheese, mascarpone, vanilla, caster sugar, corn starch, and eggs until smooth.
- Pour half of the cheesecake mixture into the crust; sprinkle two-thirds cup blueberries on top. Add remaining cheesecake mixture and top with remaining blueberries and clumps of cake mixture.
- Bake for about 65–75 minutes until golden brown; cool gradually in the oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 125g)
- Calories: 410
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg