Blueberry Lemon Cheese Cake (Print Version)
# Ingredients:
→ Crumb Topping
01 -
½ cup melted butter
02 -
1 ½ cups regular flour
03 -
¾ cup brown sugar, packed down
04 -
1 teaspoon pure vanilla
→ Cake
05 -
¼ cup melted butter
06 -
¼ cup vegetable oil
07 -
1 cup white sugar
08 -
2 big eggs
09 -
1 teaspoon pure vanilla
10 -
1 cup regular yogurt or sour cream
11 -
¼ cup squeezed lemon juice (one lemon does it)
12 -
2 tablespoons grated lemon skin (grab 2 lemons)
13 -
2 cups (260g) regular flour
14 -
1 teaspoon baking powder
15 -
½ teaspoon baking soda
16 -
½ teaspoon salt
17 -
2 cups blueberries, fresh or frozen
→ Cream Cheese Filling
18 -
250g soft cheese block (8 oz package)
19 -
¼ cup white sugar
20 -
1 big egg
21 -
Grated skin from one lemon
→ Lemon Glaze
22 -
¾ cup confectioners sugar
23 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Turn oven on to 180°C (350°F). Put parchment paper on the bottom of a 9-10" springform pan, letting paper stick out when you close the sides. Give it a good spray with cooking oil.
02 -
Stir melted butter, flour, brown sugar and vanilla together in a bowl until you get crumbs. Put it aside for now.
03 -
Mix melted butter, oil and sugar in a big bowl for about 3 minutes till they're really blended. Throw in eggs, vanilla, yogurt, lemon juice and zest and stir until everything's mixed up good.
04 -
Add in flour, baking powder, baking soda and salt to your wet stuff and mix just enough to combine. Carefully add blueberries by folding them in.
05 -
Beat the cream cheese, sugar, egg and lemon zest with your mixer until it's all smooth.
06 -
Dump half your cake mix into the bottom of your pan. Add the cheese filling in the middle, trying to keep away from the edges. Pour the rest of the cake mix on top, making sure to cover the cheese part as much as you can. Scatter all your crumb topping over everything.
07 -
Let it bake at 180°C (350°F) for about 60-70 minutes until the middle doesn't wobble when you move the pan. Don't worry about cooking it so long - this cake's super moist and might even need up to 80 minutes.
08 -
While your cake cools down, mix powdered sugar with lemon juice until it's nice and smooth.
09 -
Let the cake cool completely so it's easier to cut. Pour your lemon drizzle all over the top before you serve it.
# Notes:
01 -
Keep frozen blueberries frozen when you add them to the mix.
02 -
Take cold stuff out of the fridge early so everything's room temperature when you start.