Lemon Blueberry Cheesecake Cake Recipe

Bright, beautiful, and bursting with flavor, Lemon Blueberry Cheesecake Cake is the ultimate showstopper for any dessert table. Imagine luscious layers of tangy lemon cake sandwiching a decadent blueberry-studded cheesecake, all wrapped up in a dreamy lemon cream cheese frosting. This cake effortlessly balances tart and sweet, creamy and fluffy, making every slice a celebration. Whether you’re baking for a spring brunch, a special birthday, or simply treating yourself, the Lemon Blueberry Cheesecake Cake is sure to dazzle your taste buds and win you rave reviews.

Ingredients You’ll Need

You might be surprised at how approachable this recipe is—each ingredient is thoughtfully chosen to create a cake that’s moist, vibrant, and absolutely irresistible. These simple staples all play a starring role, contributing to the colorful layers, the creamy texture, and the burst of lemony freshness that make this Lemon Blueberry Cheesecake Cake so memorable.

• All-purpose flour: The foundation for both cake and cheesecake structure—be sure to measure carefully for the fluffiest results.
• Baking powder: Gives your lemon cake layers the perfect lift and light texture.
• Salt: Just a touch balances the sweetness and brings all the flavors together harmoniously.
• Unsalted butter: Adds richness and a tender crumb to both the cake and frosting—always use softened for easy mixing.
• Granulated sugar: Sweetens every layer and helps create that classic golden crust on your cakes.
• Eggs: Essential for structure—add them one at a time for the smoothest batter and cheesecake.
• Lemon zest and juice: The real stars! These brighten up the entire cake with sunny, fresh citrus flavor.
• Vanilla extract: Enhances both the cake and cheesecake layers with a subtle warmth.
• Whole milk: Keeps the lemon cake moist and tender—don’t substitute with lower fat for best results.
• Cream cheese: The heart of the cheesecake layer and frosting, bringing irresistible tang and creaminess.
• Sour cream: Makes the cheesecake extra smooth, with a slight tang that pairs perfectly with blueberries.
• Powdered sugar: For that silky-smooth, sweet-tart frosting that blankets the cake.
• Fresh or frozen blueberries: Bursts of juicy flavor and color in every bite (no need to thaw frozen berries).

How to Make Lemon Blueberry Cheesecake Cake

Step 1: Prepare the Blueberry Cheesecake Layer

Start by preheating your oven to 325°F and lining the bottom of a 9-inch springform pan with parchment paper, then grease the sides. Beat softened cream cheese and sugar together until completely smooth—no lumps allowed! Add eggs one at a time, then blend in vanilla, sour cream, and flour. Gently fold in the blueberries, being careful not to crush them. Pour the cheesecake mixture into your pan and bake for 40–45 minutes until the center is just set. Once baked, let it cool to room temperature, then refrigerate for at least 2 hours or overnight. Chilling is key for easy assembly later.

Step 2: Bake the Lemon Cake Layers

Increase your oven to 350°F. Grease and line two 9-inch round cake pans. Whisk together flour, baking powder, and salt in one bowl. In a larger bowl, cream the butter and sugar until light and fluffy—this sets the stage for a tender crumb. Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla for a sunshine-bright flavor. Add the dry ingredients alternately with milk, beginning and ending with the flour mixture, mixing just until combined. Divide the batter evenly between your pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before moving on.

Step 3: Make the Lemon Cream Cheese Frosting

In a large bowl, beat together softened butter and cream cheese until ultra-smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Finish with lemon juice, zest, and vanilla extract, beating until the frosting is fluffy, light, and ready to spread. Taste and adjust the lemon to your liking—this frosting is the crowning glory of your Lemon Blueberry Cheesecake Cake.

Step 4: Assemble the Lemon Blueberry Cheesecake Cake

Carefully level your cake layers if needed using a serrated knife. Place one lemon cake layer on your serving plate, then gently top with the chilled blueberry cheesecake layer. Position the second lemon cake layer on top. Generously frost the top and sides with your lemon cream cheese frosting, smoothing it out for a polished look. For extra flair, garnish with fresh blueberries or lemon slices. Chill the assembled cake for at least 30 minutes before slicing—this helps achieve those picture-perfect layers.

How to Serve Lemon Blueberry Cheesecake Cake

Garnishes

For that irresistible bakery-worthy finish, top your Lemon Blueberry Cheesecake Cake with a handful of fresh blueberries, thin lemon slices, or even a sprinkle of extra lemon zest. A few edible flowers or a dusting of powdered sugar can also add a dash of elegance and color, making each slice a true feast for the eyes.

Side Dishes

Keep it light and fresh with accompaniments like a simple fruit salad or a glass of sparkling lemonade. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs beautifully if you want to turn dessert into a full-on celebration. This cake is rich and vibrant on its own, so sides should complement, not compete.

Creative Ways to Present

Try serving Lemon Blueberry Cheesecake Cake as mini cake stacks for a fun, party-perfect twist—just cut the cake with a biscuit cutter and layer as usual. For a tea party, slice into slender wedges and serve on vintage china. You can even transform leftovers into elegant parfaits by layering cake cubes, frosting, and extra blueberries in glass jars.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Blueberry Cheesecake Cake covered in the refrigerator, where it will stay moist and delicious for up to 4 days. The flavors often deepen after a day or two, making your second (or third) slice even more tempting!

Freezing

You can freeze individual slices or the entire assembled cake. Wrap tightly in plastic wrap and then in foil, or store in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and flavor.

Reheating

While this cake is best enjoyed chilled or at room temperature, if you prefer a slightly warmer bite, let a slice sit out for 15–20 minutes before eating. Avoid microwaving, as it can soften the cheesecake layer too much.

FAQs

Can I use frozen blueberries in the cheesecake layer?

Absolutely! If using frozen blueberries, just add them straight from the freezer—no need to thaw. This helps prevent them from bleeding too much color into your cheesecake, keeping those lovely blueberry pockets intact.

Is it possible to make Lemon Blueberry Cheesecake Cake gluten-free?

Yes, you can! Substitute your favorite 1:1 gluten-free all-purpose flour blend for both the cake and cheesecake layers. Make sure your baking powder and other ingredients are gluten-free as well for best results.

Can I prepare the cheesecake layer in advance?

Definitely. In fact, making the cheesecake layer a day ahead is recommended. It gives it plenty of time to chill, making assembly much easier and ensuring the layers stay firm and beautiful.

What’s the best way to get clean, neat slices?

For perfect slices, use a long, sharp knife dipped in hot water and wiped dry between each cut. Chilling the cake before serving also helps the layers set, so each slice looks as stunning as it tastes.

Can I make this as cupcakes instead?

Yes! To make Lemon Blueberry Cheesecake Cake cupcakes, layer a spoonful of lemon cake batter, a dollop of cheesecake mixture, and then more cake batter in lined muffin tins. Bake until golden and set, then frost as usual for adorable, individual treats.

Final Thoughts

If you’ve been searching for a dessert that delivers both wow-factor and unforgettable flavor, look no further than this Lemon Blueberry Cheesecake Cake. Every bite is a joyful burst of lemon and blueberry, with just the right balance of creamy and fluffy. I can’t wait for you to try it—your friends and family will be asking for this recipe again and again!

Lemon Blueberry Cheesecake Cake Recipe

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4.8 from 22 reviews

• Author: admin
• Total Time: 2 hours plus chilling time
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A luscious Lemon Blueberry Cheesecake Cake featuring moist lemon cake layers sandwiching a creamy blueberry cheesecake filling, all covered in tangy lemon cream cheese frosting. Perfect for special occasions or a delightful dessert treat.

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Ingredients

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For the Lemon Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Blueberry Cheesecake Layer:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 3/4 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Cheesecake Layer: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until just combined. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the center is set and a toothpick comes out mostly clean. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or overnight to firm up.
2. Bake the Lemon Cake Layers: Increase the oven temperature to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the lemon zest, lemon juice, and vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely.
3. Make the Lemon Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, beating continuously to avoid lumps. Stir in the lemon juice, lemon zest, and vanilla extract. Continue to beat until the frosting is light and fluffy.
4. Assemble the Cake: Place one lemon cake layer on a serving plate or cake stand. Remove the cheesecake layer from the refrigerator and gently release it from the springform pan; place it on top of the first lemon cake layer. Top with the second lemon cake layer. Using an offset spatula, spread the lemon cream cheese frosting evenly over the top and sides of the cake. Optionally, decorate the top with extra fresh blueberries or thin lemon slices. Chill the assembled cake in the refrigerator for at least 30 minutes before slicing to achieve clean cuts.

Notes

• Prepare the cheesecake layer a day ahead to allow it to chill and firm up, making assembly easier.
• Use a serrated knife to level cake layers if they dome during baking for even stacking.
• Keep the finished cake refrigerated until ready to serve to maintain freshness and texture.
• Frozen blueberries can be used directly without thawing to prevent color bleeding into the batter.
• Ensure all dairy ingredients are at room temperature for smooth batter and frosting consistency.

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 580
• Sugar: 48g
• Sodium: 280mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 135mg