Lemon Blueberry Cheesecake Cake: The Ultimate Dessert Recipe

Imagine a cake that’s soft, sweet, and full of lemony goodness, with creamy cheesecake and juicy blueberries in every bite. Sounds delicious, right? This is the dessert everyone will love!

This cake combines your favorite flavors: tangy lemon, sweet blueberries, and creamy cheesecake. It’s easy to make and perfect for birthdays, parties, or just because.

Picture cutting into a beautiful cake with layers of lemon cake, cheesecake, and pops of blueberry. One bite, and you’ll want to make it again and again!

Ready to bake this amazing treat? Let’s get started and make your Lemon Blueberry Cheesecake Cake today!

Why You’ll Love This Lemon Blueberry Cheesecake Cake

• Deliciously Unique: A delicious blend of three components – cheesecake, cake, and frosting – each of them packed with flavor.
• Fresh & Fruity: The bright, citrusy lemon paired with juicy, sweet blueberries creates a refreshing flavor combo.
• Make-Ahead Friendly: You can prepare components in advance and assemble when ready to serve.
• Perfect for Any Occasion: Ideal for birthdays, anniversaries, potlucks, or any special occasion where you want to impress.
• Creamy & Light: The combination of the rich cheesecake filling and light, fluffy cake layers is truly a textural delight.

Required Kitchen Tools

To make this Lemon Blueberry Cheesecake Cake, you’ll need the following kitchen tools:

• 9-inch round cake pans (two for the cake layers, and one for the cheesecake layer)
• Mixer (handheld or stand mixer) to beat the batter and cream cheese
• Measuring cups and spoons
• Spatula
• Whisk
• Medium-sized bowls (for cake batter, cheesecake filling, and frosting)
• Rubber spatula for scraping
• Cooling racks (for cooling the cake layers)
• Cake stand or platter for displaying your finished cake
• Paring knife for cutting the cake into slices
• Zester for lemon zest

Ingredients for Lemon Blueberry Cheesecake Cake

For the Blueberry Cheesecake:

• ¾ cup fresh blueberries (for topping)
• 16 oz. cream cheese (room temperature for easy mixing)
• ½ cup granulated sugar (balances the tartness of the cream cheese)
• 2 tablespoons all-purpose flour (to help set the cheesecake filling)
• 1 ½ teaspoons vanilla extract (adds a warm, aromatic flavor)
• 2 eggs + 1 egg yolk (room temperature)
• ¼ cup sour cream (for extra creaminess)
• ¼ cup heavy cream (helps to smooth the texture)

For the Lemon Blueberry Cake:

• 2 cups all-purpose flour (the base for the cake)
• 2 tablespoons corn starch (helps create a soft texture)
• ¼ teaspoon salt (balances out the sweetness)
• 2 teaspoons baking powder (to make the cake light and fluffy)
• 2/3 cup unsalted butter (room temperature)
• 1 ⅓ cups granulated sugar (adds sweetness to the cake)
• 2 eggs + 1 egg white (room temperature for even baking)
• 1 ½ teaspoons vanilla extract (for extra flavor)
• 2 teaspoons lemon zest (this adds a fresh citrus flavor)
• ½ cup milk (helps to moisten the cake batter)
• 3 tablespoons lemon juice (boosts the lemon flavor)
• 1 ½ cups fresh blueberries (for a burst of freshness)
• 3–4 teaspoons of flour (to toss the blueberries in before adding them to the batter)

For the Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick-style cream cheese (softened for smooth mixing)
• 1 cup unsalted butter (softened to match the cream cheese)
• ¼ teaspoon salt (to balance the sweetness of the frosting)
• 3 ½ –4 ½ cups powdered sugar (for the sweet base of the frosting)
• 2 teaspoons vanilla extract (adds a delicious undertone to the frosting)
• 1 tablespoon lemon zest (intensifies the lemon flavor in the frosting)

For Garnish:

• Lemon wedges (for visual appeal)
• Fresh blueberries (to decorate and enhance the fruity flavor)

Variations for Lemon Blueberry Cheesecake Cake

While this cake is already a perfect blend of sweet and tangy, there are several ways you can customize it to suit your taste or dietary preferences:

• Swap Blueberries for Another Berry: If you’re not a fan of blueberries, you can substitute raspberries, blackberries, or even strawberries. Just be mindful of the texture and sweetness of the different berries.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure that the other ingredients are also gluten-free.
• Add Lemon Curd: For an even more intense lemon flavor, spread a thin layer of lemon curd between the cake layers or in the cheesecake filling.
• Cream Cheese Frosting with a Twist: Add a little bit of lime zest or orange zest for a citrus combo that will elevate the flavor.
• Make It Mini: You can easily scale down the recipe to make individual mini cakes or cupcakes instead of a large cake.

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Layer

First, we need to make the creamy cheesecake layer that will be the base of this dessert.

1. Preheat the oven to 325°F (163°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal later.
2. Mix the cheesecake filling: In a medium bowl, beat together the softened cream cheese and sugar until smooth. Add the vanilla extract, flour, eggs, and egg yolk, and beat until fully combined. Finally, mix in the sour cream and heavy cream for a silky texture.
3. Bake: Pour the cheesecake mixture into the prepared pan. Bake for 30-35 minutes or until the center is slightly set but still jiggly. Allow it to cool completely in the pan before removing it and refrigerating it for at least 2 hours (or overnight) to firm up.

Step 2: Make the Lemon Blueberry Cake

While the cheesecake is cooling, let’s prepare the cake layers.

1. Prepare the dry ingredients: In a medium bowl, whisk together the flour, corn starch, salt, and baking powder. Set aside.
2. Mix the wet ingredients: In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, egg white, vanilla extract, and lemon zest, mixing well after each addition. Add the milk and lemon juice, and mix until combined.
3. Combine: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
4. Toss the blueberries in flour: Gently fold the fresh blueberries into 3-4 teaspoons of flour to coat them. This helps prevent them from sinking to the bottom of the cake.
5. Assemble and bake: Divide the batter evenly between two 9-inch round cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then remove and cool completely on a wire rack.

Step 3: Prepare the Lemon Cream Cheese Frosting

While your cakes are cooling, let’s whip up the tangy lemon cream cheese frosting.

1. Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, and beat until fluffy and smooth. Add the lemon zest, vanilla extract, and salt, and mix until fully combined.

Step 4: Assemble the Cake

Once all the components are ready and completely cooled, it’s time to assemble the cake.

1. Layer the cake: Place one cake layer on a cake stand or serving platter. Spread a thin layer of frosting over the top. Carefully place the cheesecake layer on top of the first cake layer.
2. Frost: Frost the entire cake with the lemon cream cheese frosting, smoothing it out evenly.
3. Decorate: Garnish the cake with fresh blueberries and lemon wedges around the edges for a beautiful, vibrant finish.

Serving and Decoration

How to Serve Lemon Blueberry Cheesecake Cake

This cake is perfect for any occasion, whether you’re serving it at a party or enjoying a slice with a cup of tea or coffee. Here are a few ways to serve and enjoy it:

• On its own: The rich cheesecake filling and fluffy cake layers are perfectly balanced on their own.
• With a drizzle: For extra indulgence, drizzle some lemon glaze or blueberry sauce over the top.
• With a scoop of ice cream: Pair with vanilla or lemon sorbet for a refreshing contrast.
• For an elegant presentation: Serve individual slices garnished with additional blueberries and a sprig of mint.

Storing Lemon Blueberry Cheesecake Cake

This cake keeps well for up to 3-4 days in the refrigerator. To store:

• Unfrosted: Wrap the cooled cake layers tightly in plastic wrap and store in an airtight container.
• Frosted: Keep the fully assembled cake in the fridge, covered with plastic wrap or in an airtight container to prevent the frosting from drying out.
• Freezing: You can freeze individual slices of cake by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge.

Nutrition with Table Format

Nutritional Value	Per Serving
Calories	380
Fat	22g
Carbohydrates	44g
Protein	4g
Sugar	30g
Fiber	1g

Conclusion

This Lemon Blueberry Cheesecake Cake is a beautiful combination of flavors and textures that will delight anyone who tries it. Whether you are celebrating a special occasion or just treating yourself to something indulgent, this cake is the perfect choice. With its rich cheesecake filling, moist lemon cake, and creamy frosting, it’s a dessert that’s sure to leave a lasting impression.

By following the steps carefully and using fresh ingredients, you’ll be able to create a dessert that’s worthy of any celebration. Happy baking, and enjoy every bite!

Lemon Blueberry Cheesecake Cake FAQs

Can I make this cake in advance?

Yes! You can bake the cake layers and cheesecake a day in advance, and then frost and assemble it when you’re ready to serve.

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but be sure not to thaw them beforehand. Toss them with flour as instructed to prevent them from sinking into the batter.

How do I get the cheesecake layer to be perfectly smooth?

Make sure the cream cheese is softened before mixing, and be careful not to overmix the cheesecake filling. Allow it to cool and chill properly before assembling.