If you’re searching for a dessert that’s an absolute showstopper both in looks and flavor, this Lemon Blueberry Cheesecake Cake is the answer to your sweet dreams. Imagine three heavenly layers: zesty lemon cake, creamy blueberry-studded cheesecake, and a bright, luscious lemon frosting to tie it all together. Each forkful is a burst of sunshine and summer berries, perfect for celebrations or whenever you need a slice of pure joy. Trust me, this is one treat you’ll want to make again and again!

Lemon Blueberry Cheesecake Cake Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the gorgeous layers fool you—every ingredient in the Lemon Blueberry Cheesecake Cake plays a starring role, and you probably already have most of them in your kitchen. These simple yet essential ingredients work together to create a cake that’s tangy, sweet, creamy, and bursting with color from those beautiful blueberries.

All-purpose flour: Forms the sturdy, tender base for the lemon cake and helps coat the blueberries so they don’t sink.
Baking powder: Gives your lemon cake that lovely lift and fluffiness.
Salt: Just a bit balances the sweetness and enhances the lemon flavor.
Unsalted butter: Adds richness and moisture to both the cake and frosting—make sure it’s soft for easy mixing.
Granulated sugar: Sweetens the cake and cheesecake layers without overpowering the tang.
Eggs: Bind everything together and add structure to both cake and cheesecake.
Lemon zest: Packs a punch of citrus flavor and bright aroma.
Vanilla extract: Rounds out all the flavors and adds warmth.
Fresh lemon juice: Brings bold, tart lemon flavor to the cake and frosting.
Buttermilk: Keeps the lemon cake soft and tender with a subtle tang.
Cream cheese: The cheesecake layer’s creamy, dreamy foundation—make sure it’s at room temperature for smooth mixing.
Blueberries: Sweet-tart bursts in the cheesecake; fresh or frozen both work beautifully.
Powdered sugar: Makes the lemon frosting silky and sweet.
Milk: Just a splash loosens the frosting so it glides over the cake layers.

How to Make Lemon Blueberry Cheesecake Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This step ensures your cheesecake layer comes out effortlessly and stays beautifully intact for stacking later.

Step 2: Make the Blueberry Cheesecake Layer

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing gently after each addition—overmixing can make your cheesecake tough. Stir in the vanilla extract, then fold in the blueberries that have been tossed in a little flour (this keeps them from sinking). Pour the batter into your prepared springform pan and bake for 35 to 40 minutes, until the center is just set. Allow it to cool completely, then chill in the fridge for at least 2 hours so it firms up perfectly for layering.

Step 3: Bake the Lemon Cake Layers

Turn up the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl. In a separate large bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time. Mix in the lemon zest, vanilla, and lemon juice for that unbeatable citrus aroma. Alternate adding the dry ingredients and buttermilk, mixing gently until just combined. Divide the batter between your pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Let the cakes cool completely before assembling.

Step 4: Whip Up the Lemon Frosting

Beat the butter until it’s creamy and smooth, then gradually add powdered sugar, lemon juice, and lemon zest. Add just enough milk to make the frosting spreadable but still thick. The result is a zippy, buttery frosting that ties the whole Lemon Blueberry Cheesecake Cake together.

Step 5: Assemble Your Masterpiece

Place one lemon cake layer on your serving plate. Carefully position the chilled blueberry cheesecake layer on top, followed by the second lemon cake layer. Frost the top and sides generously with your lemon frosting, and if you want a little extra flair, decorate with fresh blueberries or a sprinkle of lemon zest. Chill the finished cake before slicing to get those gorgeous, clean layers!

How to Serve Lemon Blueberry Cheesecake Cake

Garnishes

When it comes to finishing touches, I love adding a handful of fresh blueberries and a dusting of bright lemon zest right on top. These simple garnishes highlight the cake’s fresh flavors and make every slice look bakery-worthy. A few edible flowers or even thin lemon slices can also add a pop of color and elegance—perfect for celebrations.

Side Dishes

This cake is truly the star of any dessert table, but if you want to round out your spread, serve Lemon Blueberry Cheesecake Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a fruity twist, a side of mixed berries or a light berry coulis is always welcome, especially during berry season!

Creative Ways to Present

For a little drama, assemble your Lemon Blueberry Cheesecake Cake on a pretty cake stand and slice it at the table to show off those stunning layers. For parties, try cutting the cake into small squares or bars for easy serving. You could even garnish individual slices with a twist of candied lemon or a sprig of mint for a delightful finishing touch.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Blueberry Cheesecake Cake keeps beautifully in the refrigerator. Just cover it tightly with plastic wrap or store in an airtight container—this keeps the cake moist and the cheesecake layer creamy. It’ll stay fresh for up to 5 days, so you can enjoy a little taste of sunshine all week long.

Freezing

If you want to save some for later (or hide a slice for yourself), this cake freezes surprisingly well. Wrap individual slices in plastic wrap, then foil, and store in a freezer-safe container. When you’re ready to indulge, thaw in the fridge overnight for best results. The flavors stay vibrant and the texture remains lovely.

Reheating

Lemon Blueberry Cheesecake Cake is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve just pulled a slice from the freezer, let it thaw in the refrigerator before serving. This preserves the integrity of both cake and cheesecake layers for the perfect bite every time.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work beautifully in the cheesecake layer. Just be sure to toss them in flour as directed and fold them in gently—no need to thaw first.

How do I prevent my cheesecake layer from cracking?

Make sure not to overmix the cheesecake batter, and bake it just until the center is set. Letting it cool gradually and chilling it thoroughly also helps keep it smooth and crack-free.

Can I make the cake and cheesecake layers in advance?

Yes, you can bake the lemon cake and blueberry cheesecake layers a day ahead. Store them separately, wrapped well, in the fridge until you’re ready to assemble and frost.

What’s the best way to cut clean slices?

Use a long, sharp serrated knife and wipe it clean between cuts. Chilling the finished cake for at least an hour before slicing makes those gorgeous layers stay neat and intact.

Can I make this cake gluten-free?

Definitely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour in both the cake and cheesecake layers. Just check that all other ingredients are gluten-free as well.

Final Thoughts

This Lemon Blueberry Cheesecake Cake is pure sunshine on a plate—bright, tangy, and bursting with fresh flavor in every layer. Whether you’re baking for a special occasion or just want to treat yourself, I hope you’ll give this cake a try and share it with someone you love. I promise, you’ll be asked for the recipe again and again!

Lemon Blueberry Cheesecake Cake Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 4 hours (including chilling and cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Lemon Blueberry Cheesecake Cake is a delightful layered dessert combining a zesty lemon cake with a creamy blueberry-studded cheesecake layer, all topped with a luscious lemon frosting. Perfect for summer celebrations, this cake offers a balance of tangy citrus and sweet berries, delivering rich flavors and moist textures that will impress family and friends.

Ingredients

Scale

For the Lemon Cake:

2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
¼ cup fresh lemon juice
1 cup buttermilk

For the Blueberry Cheesecake Layer:

16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1–2 tablespoons milk

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Instructions

Preheat and prepare pans: 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 prepare for the cheesecake layer.
Make the cheesecake layer: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract, then gently fold in the blueberries coated with flour to prevent sinking. Pour the cheesecake batter into the prepared springform pan and bake for 35–40 minutes or until the center is set but still slightly jiggly. Remove from oven and let cool completely, then chill in the refrigerator for at least 2 hours to set firmly.
Make the lemon cake layers: Increase oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar together until fluffy and light in color. Add the eggs one at a time, incorporating well after each addition. Mix in the lemon zest, vanilla extract, and fresh lemon juice. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing gently until just combined. Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pans on wire racks.
Make the frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add powdered sugar while mixing on low speed. Add lemon juice, lemon zest, and 1 tablespoon of milk, beating until combined. Add more milk as needed, 1 teaspoon at a time, until the frosting reaches a smooth, spreadable consistency.
Assemble the cake: Place one lemon cake layer on a serving plate or cake stand. Carefully remove the chilled cheesecake from the springform pan and place it atop the first cake layer. Add the second lemon cake layer on top of the cheesecake. Use a spatula or palette knife to frost the top and sides of the cake evenly with the lemon frosting. Optionally, decorate with extra fresh blueberries or lemon zest for a finishing touch. Chill the assembled cake to set the frosting before slicing for clean, neat layers.

Notes

Use a serrated knife to level the cake layers if needed for even stacking.
Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
Tossing the blueberries in flour prevents them from sinking to the bottom of the cheesecake layer during baking.
Allow adequate chilling time for the cheesecake layer to achieve the best texture.
Use fresh lemon juice and zest for optimal bright flavor in both cake and frosting.

Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American