Lemon Blueberry Cream Cake
Go with a unique and fresh dessert with this lemon blueberry cream cake. The bottom of the cake is a cobbler style crust with a creamy, yet fluffy blueberry and lemon filling. Finish it off with some fresh whipped cream for one delightful sweet treat.
Ingredients
- 1 cup unsalted butter melted
- 2 1/4 cups granulated sugar divided
- 1 tsp lemon extract
- 1 tbsp lemon zest
- 2 1/2 cups all-purpose flour divided
- 8 ounces cream cheese softened
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1/4 tsp salt
- 3 cups blueberries
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 - inch baking dish with foil, allowing the ends to extend over the sides. Mix the melted butter, 1/4 cup granulated sugar, lemon extract, lemon zest, and 2 cups all-purpose flour until combined. Set aside ¾ c. of the mixture for the topping. Press the remaining mixture into the bottom of the pan.
- Bake for 15-20 minutes, until lightly browned. Using a mixer, beat cream cheese on high until creamy. Mix in eggs, one at a time until combined. Add 2 cups sugar, cream, lemon juice, and salt, mixing well. Add 1/2 cup flour and mix until combined.
- Gently fold in blueberries, reserving about ½ cup for the top. Pour the filling into the baked crust. Sprinkle the reserved blueberries across the top. Crumble the reserved crust mixture over the top of the filling. Bake on the center rack of the 350-degree oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack, then chill for at least 2 hours before cutting. Loosen sides by running a knife along the edges. Use the foil flaps to remove from the pan. Top it off with a dollop of whipped cream and fresh blueberries if desired. Refrigerate any leftovers.
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