Lemon Blueberry Cheesecake Cake

Okay, this lemon blueberry cheesecake cake? It’s like spring and summer had a dessert baby. Bright, creamy, sweet—and just the right amount of tang.

I made it when I couldn’t choose between cheesecake and cake. So I layered both, added fresh blueberries, and a lemony twist. One bite and I knew… this one’s a keeper.

The lemon adds a fresh pop, the blueberries burst with flavor, and the cheesecake? Smooth and rich. It’s got that fancy look, but it’s easier than you think.

If you love fruity desserts with a creamy middle, you’ve gotta try this. Let’s bake it together—you’re gonna love every bite.

Why You’ll Love This Recipe

• Bright and Balanced: The tart lemon zest and juice offset the richness of cream cheese and sweet blueberries. It’s not overly sugary—just fresh and balanced.
• Multi-Layered Experience: The contrast between dense cheesecake and light lemon sponge makes this cake memorable.
• Plan-Ahead Friendly: The cheesecake layer can be made the day before. The cake layers hold up well at room temp once assembled.
• Seasonal but Versatile: Use fresh blueberries when in season or frozen when they’re not. Lemons are available year-round.

What You Need to Know Before You Start

Prep & Cook Time:

• Prep Time: ~45 minutes
• Bake Time: ~75 minutes (cheesecake: 50 min; lemon cakes: 25 min)
• Chill Time: 4–6 hours minimum (overnight recommended for cheesecake)
• Assembling Time: ~30 minutes
• Total Time: ~6–8 hours (including chilling)

Servings:
Serves 12–14 generous slices. It’s a tall cake, so smaller slices go a long way.

Difficulty:
Intermediate. This is best for bakers with some experience, but even beginners can succeed with close attention to detail. It’s not complicated—it just has multiple parts and cooling stages.

Required Kitchen Tools

You’ll need these tools to prep, bake, and assemble:

• 8-inch springform pan – essential for the cheesecake layer (makes removal easier)
• Two 8-inch round cake pans – for the lemon cake layers
• Electric mixer – stand or hand mixer both work
• Mixing bowls – at least two large and one medium
• Fine grater or zester – for lemon zest
• Rubber spatula – for scraping bowls and smoothing batter
• Offset spatula – for frosting the cake evenly
• Wire cooling rack – for cooling cakes without sogginess
• Serrated knife or cake leveler – optional, for trimming cake layers if needed
• Parchment paper – to line pans and prevent sticking

Ingredients

For the Blueberry Cheesecake Layer

This layer is creamy and lightly sweetened, with blueberries folded in for a fresh bite. It needs to chill fully before assembly.

• ¾ cup fresh blueberries – wash and pat dry (if using frozen, do not thaw)
• 16 oz full-fat cream cheese – room temperature is key for a smooth texture
• ½ cup granulated sugar – balances the tang of cream cheese
• 2 tbsp all-purpose flour – helps the cheesecake set properly
• 1½ tsp vanilla extract – adds depth and warmth
• 2 large eggs + 1 yolk – room temp for better mixing and texture
• ¼ cup sour cream – softens the texture
• ¼ cup heavy cream – adds richness and smoothness

For the Lemon Cake Layers

These layers are light, fluffy, and full of lemon flavor. They hold their own against the denser cheesecake.

• 2 cups all-purpose flour – spooned and leveled
• 2 tbsp cornstarch – softens the crumb without needing cake flour
• ¼ tsp salt – enhances the other flavors
• 2 tsp baking powder – gives rise and fluffiness
• ⅔ cup unsalted butter – room temp for proper creaming
• 1⅓ cups granulated sugar – sweetens and stabilizes the cake structure
• 2 large eggs + 1 egg white – adds structure and moisture
• 1½ tsp vanilla extract – for background flavor
• 2 tsp lemon zest – use fresh, not bottled
• ½ cup milk – whole milk preferred for richness
• 3 tbsp fresh lemon juice – adds a clear citrus tone
• 1½ cups blueberries – fresh or frozen, toss with flour to prevent sinking
• 3–4 tsp all-purpose flour – for tossing the blueberries before adding

For the Lemon Cream Cheese Frosting

This frosting is smooth, lightly tangy, and not overly sweet. It holds up well at room temperature.

• 12 oz full-fat brick-style cream cheese – softened
• 1 cup unsalted butter – softened
• ¼ tsp salt – balances sweetness
• 3½ to 4½ cups powdered sugar – sifted for smoothness, adjust for preferred thickness
• 2 tsp vanilla extract – for a mild depth
• 1 tbsp lemon zest – adds natural lemon flavor without overpowering

Garnishes

Optional but recommended for presentation:

• Fresh blueberries – for color and freshness
• Lemon slices or wedges – thinly sliced for a bright finish

Variations for Lemon Blueberry Cheesecake Cake

• Use Frozen Blueberries: If fresh blueberries aren’t available, you can use frozen. Just don’t thaw them before adding to batters—they’ll bleed less color and hold shape.
• Try Raspberry or Blackberry: Swap blueberries with other berries for a twist in flavor and color.
• Add Lemon Curd Between Layers: For even more citrus intensity, spread a thin layer of lemon curd between the cake and cheesecake before frosting.
• Swap Frosting: Use whipped cream for a lighter finish or Swiss meringue buttercream if you prefer something less tangy.
• Make Cupcake Versions: Bake the lemon cake into cupcakes and top with cheesecake scoops and frosting for a party-friendly version.

How to Make Lemon Blueberry Cheesecake Cake

Step-by-step breakdown from prep to frosting:

Step 1: Make the Cheesecake Layer (Can Be Done 1 Day Ahead)

1. Prep the Pan:
   Preheat oven to 325°F (163°C). Line the bottom of an 8-inch springform pan with parchment paper. Grease the sides.
2. Make the Batter:
   In a large bowl, beat the cream cheese until completely smooth. Add sugar and beat until combined. Beat in flour and vanilla. Add eggs and yolk one at a time, mixing on low until just blended. Mix in sour cream and heavy cream until smooth.
3. Add Blueberries:
   Gently fold in the blueberries with a spatula.
4. Bake the Cheesecake:
   Pour into the prepared pan and smooth the top. Bake for 45–50 minutes, until edges are set and the center jiggles slightly.
5. Cool & Chill:
   Turn off the oven and crack the door open. Let cheesecake cool in the oven for 1 hour. Remove and refrigerate at least 4 hours, preferably overnight.

Step 2: Make the Lemon Cake Layers

1. Prep Cake Pans:
   Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper, grease the sides.
2. Mix Dry Ingredients:
   In a bowl, whisk flour, cornstarch, salt, and baking powder. Set aside.
3. Cream Butter and Sugar:
   In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Add Eggs and Flavorings:
   Beat in eggs and egg white one at a time. Mix in vanilla and lemon zest.
5. Add Liquids and Dry Mix:
   Mix in milk and lemon juice. Then slowly add the dry ingredients and beat just until combined.
6. Fold in Blueberries:
   Toss blueberries with 3–4 tsp flour (to prevent sinking), then gently fold into the batter.
7. Bake the Cakes:
   Divide batter evenly between pans. Bake for 22–26 minutes, or until a toothpick comes out clean. Let cool 10 minutes in pans, then transfer to wire racks to cool fully.

Step 3: Make the Lemon Cream Cheese Frosting

1. Beat Cream Cheese & Butter:
   In a large bowl, beat softened cream cheese and butter together until smooth and fluffy (about 2–3 minutes).
2. Add Sugar and Flavor:
   Gradually add powdered sugar, vanilla, lemon zest, and salt. Beat until thick and spreadable. Add more sugar if needed for thicker frosting.

Step 4: Assemble the Cake

1. Level the Cakes (if needed):
   If the lemon cakes domed during baking, level them using a serrated knife.
2. Stack the Layers:
   • Place one lemon cake layer on a plate or cake board.
   • Spread a thin layer of frosting.
   • Carefully place the cheesecake layer on top (run a knife around the cheesecake and gently lift from the springform base).
   • Add a thin layer of frosting, then top with the second lemon cake layer.
3. Frost the Outside:
   Apply a thin crumb coat to seal in crumbs. Chill 15–20 minutes. Then frost fully using an offset spatula.
4. Decorate:
   Garnish with fresh blueberries and lemon slices or zest curls for a polished finish.

How to Serve Lemon Blueberry Cheesecake Cake

This cake is best served chilled or just slightly below room temperature.
Let it sit at room temp for about 15–20 minutes before slicing for cleaner cuts.
Serve with tea, coffee, or a simple berry coulis if you like a plated dessert feel.

Tips and Tricks for Success

• Room Temperature Ingredients: Always bring cream cheese, butter, eggs, and milk to room temperature. This ensures smooth mixing and even baking.
• Do Not Overmix: After adding dry ingredients, mix only until just combined. Overmixing can make the cake tough.
• Cool Completely Before Assembling: If the cheesecake or cake layers are even slightly warm, the frosting can melt and slide.
• Use a Cake Ring or Acetate (Optional): For extra clean layers while assembling, wrap a cake ring around the stacked cake, then chill before final frosting.
• Freeze to Set Layers: If you’re short on time, you can freeze the cheesecake layer briefly (30–45 minutes) to make stacking easier.

Nutrition (Per Serving – based on 14 slices)

Nutrient	Amount
Calories	~540 kcal
Carbohydrates	54g
Protein	7g
Fat	33g
Saturated Fat	19g
Cholesterol	115mg
Sodium	230mg
Sugar	38g
Fiber	1g

Note: Nutritional values are estimates and may vary based on specific ingredients and portions.

FAQs

Can I make this ahead of time?
Yes. The cheesecake and cake layers can both be baked 1–2 days in advance. Assemble and frost the day of serving.

Can I freeze this cake?
You can freeze individual layers before assembling. After assembly, freeze slices wrapped tightly for up to 1 month.

Can I use store-bought frosting?
You can, but homemade cream cheese frosting has the best texture and lemon flavor balance for this cake.

Why toss the blueberries in flour?
It helps keep the berries suspended in the batter and prevents them from sinking to the bottom during baking.

Do I need to use a springform pan?
It’s highly recommended for easy removal of the cheesecake layer without breaking it.

Conclusion

Lemon Blueberry Cheesecake Cake is a showstopper dessert that’s as rewarding to make as it is to eat. The tangy lemon cake layers, rich blueberry cheesecake center, and fluffy lemon cream cheese frosting all come together in a perfect balance. Whether for a birthday, brunch, or special gathering, this layered cake is sure to leave an impression—clean slices, bright flavors, and a finish that feels both comforting and elegant.