Fresh Berry Lemon Cake (Printable Recipe Version)
Smooth and creamy cake packed with zesty lemon and juicy blueberries. Topped with a berry drizzle and fluffy whipped cream.
# Ingredients You’ll Need:
01 -
10 tbsp melted salted butter (140g).
02 -
2 1/4 cups crushed graham crackers (302g).
03 -
3 tbsp granulated sugar (39g).
04 -
24 ounces softened cream cheese (678g).
05 -
1 cup granulated sugar (207g).
06 -
3 tbsp plain flour (24g).
07 -
3/4 cup sour cream (173g).
08 -
2 tbsp freshly grated lemon zest.
09 -
6 tbsp lemon juice (90ml).
10 -
2 large egg yolks, at room temperature.
11 -
3 large eggs, at room temperature.
12 -
1 1/2 cups fresh blueberries.
13 -
2 tsp water.
14 -
1 tbsp cornstarch.
15 -
1/4 cup sugar for topping (52g).
16 -
2 cups blueberries for topping (277g).
17 -
1 cup cold heavy cream (240ml).
18 -
1/2 cup powdered sugar (58g).
19 -
1 tsp vanilla extract.
# Steps to Make It:
01 -
Set the oven to 325°F. Blend graham crumbs, sugar, and butter together. Press the mix into the springform pan and bake for 10 minutes.
02 -
Combine the flour, cream cheese, and sugar until smooth. Stir in sour cream, zest, and lemon juice. Beat in eggs individually.
03 -
Pour the batter over the base. Add blueberries and put it all into a water bath.
04 -
Set the oven to 300°F and bake for 1 hour 15 minutes. When done, leave the door shut for 30 minutes, then open slightly for another 30 minutes.
05 -
Heat sugar, water, blueberries, and cornstarch until thick. Let it chill in the fridge.
06 -
Whip the cream. Add whipped cream, blueberry topping, and lemon slices to decorate.
# Extra Information:
01 -
Keep it covered in the fridge for 3-4 days.
02 -
Room-temp ingredients mix much smoother.
03 -
Slow cooling helps prevent cracks.