Blueberry Lemon Cheesecake Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A unique springtime cake combining a blueberry sponge with a creamy cheesecake topping, all baked together and finished with lemon cream cheese glaze. Elegant yet approachable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/4 cup lemon juice (fresh squeezed, juice from 1 lemon)
- 1/2 cup milk (skim, reduced fat, full fat or almond milk)
- 1/2 cup butter (room temperature, or spread of choice)
- 3/4 cup sugar (or a natural granulated sweetener)
- 2 eggs (large)
- 1 tablespoon lemon zest
- 1 1/2 cup all purpose flour (or plain flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 1/2 oz fresh blueberries
- 1 cup light cream cheese (at room temperature)
- 1/3 cup plain 2% Greek yogurt
- 1/3 cup natural powdered sweetener (or powdered sugar)
- 1 tbsp all-purpose flour (or plain flour, heaped)
- 1 egg (large)
- 2 tablespoons lemon juice (fresh squeezed)
- 1/2 cup cream cheese (at room temperature)
- 1 cup natural powdered sweetener (or sugar)
- 3-4 tablespoons lemon juice (fresh squeezed)
- 2 tablespoons water (only if needed for a thinner consistency)
- 1 handful blueberries (to garnish)
At a glance
PER SERVING · TIME 420M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 154mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 50mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.