If you’re looking for a show-stopping dessert that’s bursting with bright, fresh flavors and indulgent creaminess, the Lemon Blueberry Cheesecake Cake Recipe is exactly what your next celebration needs. Imagine zesty lemon cake layers filled with sweet blueberry compote and a luscious cheesecake layer all wrapped in tangy, fluffy cream cheese frosting—this cake is truly a masterpiece that’s as delightful to eat as it is to admire. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe combines the best of summer’s favorite fruit with rich, dreamy cheesecake and refreshing citrus notes that will make your taste buds sing.
Ingredients You’ll Need
Every ingredient in the Lemon Blueberry Cheesecake Cake Recipe plays an essential role, contributing to a perfect balance of texture, sweetness, and that unmistakable tangy brightness. From the cream cheese that gives depth and creaminess to the fluffy lemon cake that provides a delicate crumb, each component works harmoniously to create a truly memorable dessert.
- Cream cheese (16 oz, softened for cheesecake layer): Provides a smooth, creamy base that’s essential for that classic cheesecake texture.
- Granulated sugar: Sweetens both the cheesecake and cake while helping achieve a tender crumb.
- Large eggs: Bind ingredients together and add structure for both cake and cheesecake layers.
- Sour cream (1/4 cup for cheesecake layer): Adds moisture and keeps the cheesecake silky without cracking.
- Vanilla extract: Brings a warm, aromatic backdrop that enhances all the flavors subtly.
- All-purpose flour (2 1/4 cups): The foundation of the lemon cake, providing body and structure.
- Baking powder and baking soda: Help the lemon cake rise beautifully and stay airy.
- Salt (1/2 teaspoon): Balances sweetness and elevates all the citrus notes.
- Unsalted butter (1/2 cup softened for cake and 1/2 cup for frosting): Adds richness and creates a tender crumb and creamy frosting.
- Lemon juice and zest: The stars of this recipe—infusing vibrant citrus flavor into both cake and blueberry filling.
- Buttermilk (3/4 cup): Makes the lemon cake moist and adds a slight tang that complements the cheesecake.
- Fresh or frozen blueberries (1 cup): The sweet-tart surprise that forms the luscious blueberry filling.
- Powdered sugar (3–3 1/2 cups): Sweetens and thickens the cream cheese frosting to perfectly spreadable consistency.
- Optional garnishes (fresh blueberries, lemon zest, thin lemon slices): Add a beautiful fresh finish and highlight the flavors.
How to Make Lemon Blueberry Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly to prevent sticking. Beat the cream cheese and sugar together until completely smooth—this step is crucial for a creamy cheesecake texture. Add eggs one at a time, mixing thoroughly after each addition, then blend in the sour cream and vanilla extract until silky. Pour this mixture into your prepared pan and bake for 35 to 40 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool fully on a rack before chilling it in the fridge for at least two hours or overnight, which helps it firm up beautifully for assembly.
Step 2: Make the Blueberry Filling
Combine the blueberries, sugar, and lemon juice in a small saucepan and cook over medium heat. Let the mixture simmer for about 5 to 7 minutes, stirring occasionally until the blueberries burst and the filling thickens slightly. This cooked filling infuses sweetness with a bright lemon hint and perfectly melds with the tangy cheesecake. Set aside to cool completely before layering.
Step 3: Bake the Lemon Cake Layers
Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy cake removal. In one bowl, whisk together your flour, baking powder, baking soda, and salt. In another, cream the butter and sugar until fluffy and light—the key to a tender cake. Add eggs one at a time, mixing well after each, then stir in the lemon juice, zest, and vanilla extract. Alternately add your dry ingredients and buttermilk, starting and ending with flour, mixing just until everything is combined to retain moisture. Divide the batter evenly between the pans and bake for 22 to 25 minutes, or until a toothpick inserted comes out clean. Cool the cakes completely before assembling the layers.
Step 4: Whip Up the Cream Cheese Frosting
Beat the cream cheese and butter together until smooth and creamy. Add in the lemon juice and vanilla to brighten the flavor, then gradually blend in powdered sugar until the frosting is fluffy with just the right spreadable texture. This tangy frosting ties all the layers together and makes the cake irresistibly moist and luscious.
Step 5: Assemble Your Lemon Blueberry Cheesecake Cake Recipe
Start by placing one lemon cake layer on your serving plate. Spread a thin coat of frosting over the top, followed by a generous layer of your blueberry filling. Then, gently add the chilled cheesecake layer on top to keep it firm and intact. Slather more frosting over the cheesecake and carefully top with the second lemon cake layer. Cover the entire cake in the remaining cream cheese frosting and finish it off with fresh blueberries, a sprinkle of lemon zest, or thin lemon slices for a magnificent presentation that matches its incredible taste.
How to Serve Lemon Blueberry Cheesecake Cake Recipe
Garnishes
Fresh blueberries and lemon zest are the perfect garnish to add natural bursts of color and flavor, making the cake feel even more vibrant and inviting. The thin lemon slices look like little sunshine wheels that highlight the lemon theme beautifully.
Side Dishes
This cake pairs wonderfully with a light citrus salad or a scoop of vanilla bean ice cream to complement the creamy cheesecake and sweet-tart fruit filling. Fresh mint or a dusting of powdered sugar can add an extra touch of elegance and freshness to the serving plate.
Creative Ways to Present
For a fun twist, try serving individual mini versions of the Lemon Blueberry Cheesecake Cake Recipe in clear glass cups or mason jars with layers of cake, cheesecake, and blueberry filling visible. This way, everyone can savor the luscious layers without needing to slice the cake!
Make Ahead and Storage
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator to keep the cheesecake and frosting firm and fresh. The tangy lemon and rich cream cheese flavors actually develop more depth when rested overnight.
Freezing
You can freeze this cake if wrapped tightly with plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to maintain the best texture and flavor.
Reheating
Because this is a chilled dessert with cream cheese and cheesecake layers, it’s best enjoyed cold or at room temperature; reheating is not recommended as it can affect texture and consistency.
FAQs
Can I use frozen blueberries for the blueberry filling?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure to thaw and drain any excess liquid before cooking them down for the filling so the mixture doesn’t get too watery.
What if I don’t have buttermilk for the lemon cake?
No worries! You can make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to three-quarters of a cup of milk. Let it sit for five minutes before using—it will give a similar tangy moisture to your cake.
How long can this cake be stored in the fridge?
Stored properly in an airtight container, your Lemon Blueberry Cheesecake Cake Recipe will stay fresh for up to 3 to 4 days in the refrigerator, making it a great make-ahead treat.
Is it possible to make this cake gluten-free?
Yes! You can swap the all-purpose flour with a gluten-free flour blend in equal amounts, but be sure it includes xanthan gum or another binder to keep the crumb tender and stable.
Can I prepare components of this cake in advance?
Definitely! The cheesecake layer can be made a day ahead and chilled overnight. The blueberry filling can also be prepared ahead and stored in the fridge. The frosting and cake layers are best made the day you assemble for maximum freshness and flavor.
Final Thoughts
If you want to wow your friends and family with something both elegant and delightfully flavorful, the Lemon Blueberry Cheesecake Cake Recipe is your answer. It’s a beautiful blend of creamy, citrusy, and fruity all wrapped in a layer cake that’s surprisingly simple to make. Believe me, once you make this cake, it will quickly become a loved tradition you’ll want to bake again and again. So put on your apron, grab those fresh blueberries, and get ready to enjoy one of the most delightful layered desserts you’ll ever taste!
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Lemon Blueberry Cheesecake Cake Recipe
- Total Time: 4 hours (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious Lemon Blueberry Cheesecake Cake combining a creamy cheesecake layer, tangy lemon cake layers, sweet blueberry filling, and smooth cream cheese frosting. This layered dessert is perfect for spring gatherings and celebrations, offering a harmonious blend of citrus and berry flavors with a rich, moist texture.
Ingredients
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Lemon Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–3 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh blueberries
- Lemon zest
- Thin lemon slices
Instructions
- Make the cheesecake layer: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined. Pour the batter into the prepared pan and bake for 35–40 minutes, or until the center is set but still slightly jiggly. Allow to cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Make the blueberry filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5–7 minutes until the berries have softened and the mixture thickens slightly. Remove from heat and let cool completely before using.
- Make the lemon cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract. Gradually add the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined to avoid overmixing. Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely on a wire rack.
- Make the frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth. Add lemon juice and vanilla extract, mixing well. Gradually add powdered sugar, about 1 cup at a time, beating until the frosting is fluffy and spreadable.
- Assemble the cake: Place one lemon cake layer on a serving plate. Spread a thin layer of frosting evenly over the top, followed by the cooled blueberry filling. Carefully place the chilled cheesecake layer on top of the blueberry filling. Spread a layer of frosting over the cheesecake, then top with the second lemon cake layer. Use the remaining frosting to cover the top and sides of the entire cake smoothly. Decorate with fresh blueberries, lemon zest, and thin lemon slices as desired. Chill the assembled cake for at least 1 hour before slicing to set.
Notes
- The cheesecake layer can be prepared a day ahead and kept chilled until assembly.
- For best flavor and texture, chill the assembled cake for at least one hour before serving to allow layers to set.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Use fresh lemon zest and juice for the brightest flavor.
- Frozen blueberries can be used for the filling but thaw and drain excess juice before cooking.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
