Lemon Blueberry Cheesecake Cake

Serving: Serve the cake chilled with extra blueberry sauce on the side or a dollop of whipped cream for extra indulgence.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Variations:

Different Fruit Toppings: If you don’t have blueberries, feel free to use raspberries, strawberries, or blackberries for the topping.
Extra Lemon Flavor: For a stronger lemon flavor, you can add more lemon zest to the cake batter or even mix in a bit of lemon extract.
FAQ:

Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. Just be sure to refrigerate it for at least 4 hours or overnight to allow the layers to set.

Can I use a different type of pan?
You can use a regular round cake pan, but a springform pan will make it easier to remove the cake once it’s done.

This Lemon Blueberry Cheesecake Cake is a refreshing, sweet treat perfect for spring and summer. The creamy cheesecake base, paired with the moist lemon cake and topped with blueberry sauce, creates a perfect balance of flavors. Enjoy this show-stopping dessert for any occasion!