Lemon Blueberry Cheesecake Cake Recipe

If you are craving a dessert that perfectly marries tangy citrus, creamy cheesecake, and bursts of juicy blueberries, this Lemon Blueberry Cheesecake Cake Recipe is about to become your new favorite indulgence. This layered marvel brings together moist lemon cake layers, a luscious cheesecake center, and a vibrant blueberry filling, all cloaked in silky cream cheese frosting. Whether you’re celebrating a special occasion or simply treating yourself, the harmonious flavors and delightful textures of this cake will have everyone asking for seconds.

Ingredients You’ll Need

This Lemon Blueberry Cheesecake Cake Recipe uses straightforward ingredients that pack incredible flavor and texture. Each element, from the rich cream cheese to the fresh blueberries and bright lemon cake mix, plays a crucial role in building layers of lusciousness and refreshing zing.

• Cream cheese: Essential for that rich, creamy cheesecake layer and frosting; make sure it’s softened for easy blending.
• Granulated sugar: Sweetens both the cheesecake and berry filling without overpowering the fresh flavors.
• Eggs: Provide structure and moisture to both cake and cheesecake layers, ensuring a tender crumb and smooth texture.
• Vanilla extract: Adds subtle warmth and depth to the cheesecake and frosting.
• Lemon cake mix: Brings bright citrus flavor and a light, fluffy crumb to the cake layers.
• Water and vegetable oil: Hydrate and add moisture to the cake batter for a tender finish.
• Blueberries: Fresh or frozen, these juicy gems become a luscious filling bursting with natural sweetness and color.
• Lemon juice: Enhances the tartness of the blueberry filling and frosting, keeping every bite lively.
• Cornstarch: Thickens the blueberry filling to a perfect spreadable consistency.
• Unsalted butter: Combined with cream cheese, it builds a smooth, fluffy frosting texture.
• Powdered sugar: Ensures a silky, smooth frosting without any grittiness.

How to Make Lemon Blueberry Cheesecake Cake Recipe

Step 1: Prepare and Bake the Cheesecake Layer

Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, making sure to mix well between additions, then stir in vanilla extract. Pour this batter into the prepared pan and bake for 35 to 40 minutes until it’s set but still slightly jiggly in the center. Once baked, let it cool completely on a wire rack before refrigerating until firm. This step ensures a dense, velvety cheesecake perfect for layering.

Step 2: Bake the Lemon Cake Layers

Raise the oven temperature to 350°F while your cheesecake chills. Prepare the lemon cake batter by combining the boxed lemon cake mix with water, vegetable oil, and eggs, stirring gently until smooth. Divide this batter evenly between two 9-inch round cake pans, and bake for 25 to 30 minutes. The cake layers will turn out moist and fragrant, providing a zesty foil to the creamy cheesecake. Allow them to cool completely to avoid melting the frosting during assembly.

Step 3: Make the Blueberry Filling

In a small saucepan over medium heat, combine your blueberries, granulated sugar, and fresh lemon juice. Cook for 5 to 6 minutes, stirring occasionally, until the blueberries begin to burst and release their juices. Stir in the cornstarch slurry and simmer until the filling thickens beautifully. Let this cool to room temperature—the thickened filling gives that perfect sweet and tart contrast between layers.

Step 4: Whip Up the Cream Cheese Frosting

Beat the softened cream cheese and butter together until fluffy and smooth. Gradually add powdered sugar, mixing continually to avoid lumps, followed by vanilla extract and lemon juice. The result will be a luscious, tangy frosting that you can easily spread over your assembled cake for a delightful finish.

Step 5: Assemble Your Lemon Blueberry Cheesecake Cake Recipe

Place one lemon cake layer on your serving plate. Spread half of the blueberry filling evenly over it, layering the tart fruit goodness right where every bite will hit your tongue first. Gently place the chilled cheesecake layer on top, then add the remaining blueberry filling. Top with the last lemon cake layer and generously frost the entire cake with your cream cheese frosting. For best flavor and texture, chill the cake before serving.

How to Serve Lemon Blueberry Cheesecake Cake Recipe

Garnishes

Fresh blueberries scattered atop your frosted cake add a pop of color and a burst of freshness that echoes the filling perfectly. A sprinkle of lemon zest heightens the citrus aroma, making each slice irresistibly inviting and beautiful.

Side Dishes

Since this cake is so rich and flavorful, pairing it with light, fresh accompaniments like a crisp green salad or a simple fruit salad helps balance the indulgence and refresh the palate in between bites.

Creative Ways to Present

For a stunning presentation, serve individual slices with a dollop of whipped cream and a few whole blueberries. You can also create mini versions by layering the components in small glasses or jars for a fun, portable dessert that still shines with all the bright flavors of the Lemon Blueberry Cheesecake Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, allowing you to enjoy the delightful layers any time you want a sweet treat.

Freezing

If you want to prepare this dessert in advance or save leftovers for later, wrap the cake tightly in plastic wrap followed by aluminum foil before freezing. This cake freezes well for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its creamy texture and fresh flavors.

Reheating

This cake is best served chilled, so avoid reheating. If you prefer a softer frosting, let the slice sit at room temperature for 15 to 20 minutes before enjoying. This lets the layers shine without compromising texture.

FAQs

Can I use frozen blueberries for the filling?

Absolutely! Frozen blueberries work perfectly—just be sure to thaw and drain them before cooking to prevent excess water from thinning your filling.

Is it possible to make this cake without a springform pan?

While a springform pan is ideal for easy cheesecake removal, you can use a regular 9-inch cake pan lined with parchment paper, but take care when removing the cheesecake layer.

Can I make the cheesecake layer in advance?

Yes, making the cheesecake layer a day ahead helps with easier assembly and allows the cheesecake to set properly, resulting in neater layers.

What if I don’t have a boxed lemon cake mix?

You can create a homemade lemon cake batter with fresh lemon juice and zest paired with a simple vanilla cake recipe, but using a mix keeps things quick and consistently delicious.

How do I prevent the cheesecake from cracking?

Baking at a lower temperature and not overbaking helps prevent cracks. Also, let the cheesecake cool gradually and avoid opening the oven door frequently during baking.

Final Thoughts

There’s something truly magical about this Lemon Blueberry Cheesecake Cake Recipe. It combines summery freshness with creamy decadence in each forkful, making it an unforgettable dessert that’s sure to brighten any occasion. So gather your ingredients, dig into the process, and treat yourself and your loved ones to a slice of pure joy. I can’t wait to hear how much you love it!

Lemon Blueberry Cheesecake Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 59 reviews

• Author: admin
• Total Time: 1 hour 45 minutes (plus chilling time)
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Lemon Blueberry Cheesecake Cake is a delightful layered dessert combining creamy cheesecake sandwiched between moist lemon cake layers, with a luscious homemade blueberry filling and smooth cream cheese frosting. Perfect for summer gatherings or special occasions, this cake offers a harmonious blend of tart lemon and sweet blueberries with a rich, creamy texture.

---

Ingredients

Scale 1x2x3x

For the cheesecake layer:

• 16 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the lemon cake layers:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

For the blueberry filling:

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

For the cream cheese frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare 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 to prevent sticking. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract. Pour the cheesecake mixture into the prepared pan and bake for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow to cool completely. Then refrigerate until firm, preferably a few hours or overnight.
2. Bake the lemon cake layers: Raise the oven temperature to 350°F (177°C). In a bowl, prepare the lemon cake batter by combining the lemon cake mix, water, vegetable oil, and eggs. Mix until smooth and fully incorporated. Divide the batter evenly between two 9-inch round cake pans that have been greased and lightly floured. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
3. Make the blueberry filling: In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook for 5–6 minutes, stirring occasionally, until the blueberries begin to break down and release their juices. Stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer, stirring frequently, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely before assembly.
4. Prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add powdered sugar, continuing to beat until smooth and creamy. Mix in the vanilla extract and lemon juice, adjusting the amount of lemon juice to achieve a smooth and spreadable consistency.
5. Assemble the cake: Place one lemon cake layer on a serving plate or cake stand. Evenly spread half of the cooled blueberry filling over this layer. Carefully place the chilled cheesecake layer on top of the blueberry filling. Spread the remaining blueberry filling over the cheesecake layer. Top with the second lemon cake layer. Use the prepared cream cheese frosting to frost the top and sides of the entire cake evenly. For best flavor and texture, chill the assembled cake for at least an hour before serving.

Notes

• For easier assembly and cleaner layering, prepare the cheesecake layer a day ahead and refrigerate overnight.
• If using frozen blueberries, make sure to thaw and drain excess liquid before cooking the filling to avoid a watery filling.
• Optional garnish: fresh blueberries and lemon zest sprinkled on top to enhance the presentation and flavor.
• Ensure all cream cheese and butter are softened to room temperature before mixing to avoid lumps in the frosting and cheesecake batter.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American