If you’re a fan of vibrant flavors and indulgent textures all wrapped up in one spectacular dessert, the Lemon Blueberry Cheesecake Cake Recipe is going to steal your heart. Imagine layers of moist, tangy lemon cake sandwiched with a creamy, dreamy cheesecake filling bursting with juicy blueberries. It’s like sunshine on a plate, perfect for spring and summer gatherings when you want something refreshing yet wonderfully rich. This cake is a celebration of everything bright and luscious, guaranteed to bring smiles and requests for seconds at any table.
Ingredients You’ll Need
Ingredients You’ll Need
Creating this Lemon Blueberry Cheesecake Cake Recipe is surprisingly straightforward, and the ingredients are simple but essential for getting the perfect balance of flavors and textures. Each component plays its part — from the tart lemon zest that wakes up your palate, to the juicy blueberries adding delightful bursts of sweetness, to the creamy cheesecake making every bite luxuriously smooth. Here’s what you’ll need:
- 16 oz cream cheese (softened): The star of the cheesecake layer, ensuring a rich and silky texture.
- 1/2 cup granulated sugar: Sweetens the cheesecake without overpowering the lemon notes.
- 1/4 cup sour cream: Adds creaminess while keeping the cheesecake tender.
- 1 tsp vanilla extract: Enhances all the other flavors with a warm, subtle depth.
- 2 large eggs: Provides structure and helps the cheesecake set beautifully.
- 2 1/2 cups all-purpose flour: The base of the lemon cake layers, giving them their soft and tender crumb.
- 2 1/2 tsp baking powder: Makes the cake layers rise light and fluffy.
- 1/2 tsp baking soda: Balances acidity and promotes a nice cake texture.
- 1/2 tsp salt: Enhances overall flavor and balances sweetness.
- 3/4 cup unsalted butter (softened): Adds richness and moisture to the lemon cake.
- 1 3/4 cups granulated sugar: Sweetens the cake just right.
- 4 large eggs: Gives structure and adds tenderness to the cake layers.
- 1/4 cup fresh lemon juice: Provides a fresh, zesty punch to the cake.
- 1 tbsp lemon zest: Intensifies the citrus flavor, bringing brightness to every bite.
- 1 tsp vanilla extract: Adds a hint of warmth beneath the lemon.
- 1 cup buttermilk: Keeps the cake moist and tender with a slight tang.
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour): Bursting with flavor, these juicy pockets of sweetness are essential for contrast.
- 8 oz cream cheese (softened): Used again in the lemon cream cheese frosting for ultimate creaminess.
- 1/2 cup unsalted butter (softened): Adds richness and softness to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting.
- 1 tbsp fresh lemon juice: Keeps the frosting bright and tangy.
- 1 tsp lemon zest: Adds extra zing and texture to the frosting.
- 1/2 tsp vanilla extract: Brings everything together with a sweet aroma.
How to Make Lemon Blueberry Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325 degrees Fahrenheit and lining a 9-inch springform pan with parchment paper — this will ensure easy removal later. Beat softened cream cheese and granulated sugar until velvety smooth, then add in sour cream and vanilla for richness. Incorporate the eggs one at a time, mixing just until combined to keep the texture silky. Pour this luscious mixture into your prepared pan and bake for 40 to 45 minutes until the center is set but still slightly jiggly. Let it cool completely before refrigerating to firm up for the perfect creamy layer.
Step 2: Bake the Lemon Cake Layers
While waiting for the cheesecake to cool, increase your oven temperature to 350 degrees Fahrenheit and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt — the dry ingredients that help create a light, tender crumb. In another bowl, beat butter and sugar until fluffy, then add eggs one at a time, mixing well after each addition. Stir in fresh lemon juice, lemon zest, and vanilla, infusing the batter with punchy citrus flavor. Alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients for balance. Gently fold in blueberries lightly coated in flour — this prevents them from sinking during baking. Divide this beautiful batter evenly between the pans and bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Cool your lemon cake layers completely before assembly.
Step 3: Mix the Lemon Cream Cheese Frosting
To achieve that perfect finish, beat cream cheese and butter together until silky smooth. Gradually add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract, beating until fluffy and spreadable. This frosting will be the bright, tangy crowning glory that brings the whole cake experience full circle.
Step 4: Assemble the Cake
Now comes the fun part — layering your creation! Place one lemon cake layer on a serving platter, spread the chilled cheesecake layer on top, then crown it with the second cake layer. Generously frost the top and sides of the entire cake with your luscious lemon cream cheese frosting. For best flavor and texture, refrigerate the assembled cake for at least an hour before serving. This allows the flavors to meld beautifully and the frosting to set perfectly.
How to Serve Lemon Blueberry Cheesecake Cake Recipe
Garnishes
To elevate your Lemon Blueberry Cheesecake Cake Recipe, try garnishing with fresh lemon slices, a sprinkle of extra lemon zest, or scattered fresh blueberries. A few edible flowers, like violas or pansies, can add a charming, delicate touch that screams celebration. These simple garnishes not only amp up the visual appeal but also offer bursts of freshness that complement the cake’s vibrant citrus and berry notes.
Side Dishes
This cake pairs wonderfully with light accompaniments such as a dollop of whipped cream or a scoop of vanilla bean ice cream. For a truly refreshing contrast, serve it alongside a fruity salad featuring mint and citrus segments or a crisp green salad with a lemon vinaigrette. The key is to balance the richness of the cake with something cool and fresh.
Creative Ways to Present
Feeling adventurous? Serve individual slices alongside a drizzle of blueberry coulis or a spoonful of lemon curd for an added burst of flavor. You can also create mini cheesecakes with the same components using a muffin tin for charming, single-serve delights — perfect for parties! Another lovely idea is layering the cake in a trifle dish with alternating berries and dollops of frosting for a stunning, casual dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once decorated, keep your Lemon Blueberry Cheesecake Cake Recipe stored in the refrigerator to maintain freshness and texture. Cover it with a cake dome or plastic wrap to prevent drying out or absorbing other fridge odors. Properly stored, your cake should stay delicious for up to 4 days, giving you plenty of time to enjoy every slice.
Freezing
If you want to prepare in advance, you can freeze the un-frosted lemon cake layers and cheesecake layer separately, wrapped tightly in plastic wrap and aluminum foil. When ready, thaw them overnight in the fridge before assembling and frosting. The fully assembled and frosted cake can also be frozen with careful wrapping, but thaw slowly in the fridge to maintain its creamy texture. This is a great way to reduce day-of prep without sacrificing flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t generally recommended. However, if you prefer a slightly warmer serving, let the slice sit at room temperature for about 30 minutes before enjoying. This allows the flavors to become more pronounced without compromising the cake’s signature creamy and moist textures.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Cheesecake Cake Recipe?
Absolutely! Frozen blueberries work beautifully, just be sure not to thaw them before folding into the batter. Tossing them in flour helps prevent them from sinking to the bottom during baking.
Is it necessary to refrigerate the cheesecake layer before assembling?
Yes, refrigerating the cheesecake layer helps it firm up properly, making it easier to layer and cutting clean slices once the whole cake is assembled.
Can I make this cake gluten-free?
To make a gluten-free version, you can substitute the all-purpose flour with a gluten-free baking mix that measures cup-for-cup. Just ensure your baking powder and other ingredients are gluten-free.
How long will this Lemon Blueberry Cheesecake Cake last?
If stored properly in the fridge, this cake will stay fresh for up to 4 days. Beyond that, the quality may start to decline due to the fresh ingredients and cream cheese components.
What’s the best way to get clean slices when serving?
Use a sharp knife that’s been warmed in hot water and wiped dry before each cut. This simple trick helps you slice through the layers smoothly without cracking or smearing the frosting.
Final Thoughts
The Lemon Blueberry Cheesecake Cake Recipe is a true showstopper that brings together flavors and textures in the most harmonious and delightful way. Whether you’re baking for a special occasion or simply to brighten an ordinary day, this cake is a celebration in every bite. I invite you to gather your ingredients, follow these steps, and enjoy the smiles that come with sharing this sunny, delicious dessert with friends and family.
Print
Lemon Blueberry Cheesecake Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Cheesecake Cake is a dreamy combination of creamy cheesecake layered between moist lemon cake and bursting with juicy blueberries. Perfect for spring and summer gatherings, this dessert is both refreshing and indulgent with bright citrus flavor and rich texture.
Ingredients
Cheesecake Layer
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
Lemon Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Lemon Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Prepare Cheesecake Layer: Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper. Beat the cream cheese and sugar together until smooth and creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing gently after each addition until just combined. Pour this batter into the prepared pan and bake for 40 to 45 minutes, or until the cheesecake is set. Allow it to cool completely, then refrigerate to chill.
- Prepare Lemon Cake Layers: Preheat the oven to 350°F and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until fluffy and light. Add eggs one at a time, beating well after each. Mix in fresh lemon juice, lemon zest, and vanilla extract. Alternately add the flour mixture and buttermilk to the wet mixture, starting and ending with the flour mixture. Gently fold in the floured blueberries. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- Make Frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar while mixing. Stir in fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Assemble the Cake: Place one lemon cake layer onto a serving platter. Top with the chilled cheesecake layer. Add the second lemon cake layer on top. Frost the top and sides of the assembled cake with the lemon cream cheese frosting. Chill the cake in the refrigerator for at least 1 hour before serving to set the frosting and flavors.
Notes
- If using frozen blueberries, do not thaw before folding into the batter to prevent color bleeding and sogginess.
- Make the cheesecake layer a day ahead to save time during assembly and enhance flavors.
