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
Scale
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
