Quick Description
This Lemon Blueberry Cheesecake Cake combines a rich, creamy cheesecake layer with a light and fluffy lemon blueberry cake, all topped with a tangy lemon cream cheese frosting. This show-stopping dessert is perfect for any special occasion and is a delightful balance of sweetness, tartness, and fresh fruit flavors.
Servings & Timing
Serves: 12–16 servings
Prep Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 30 minutes
Ingredients List
Blueberry Cheesecake Layer:
- ¾ cup fresh blueberries
- 16 oz. cream cheese (room temperature)
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1½ tsp vanilla extract
- 2 eggs + 1 egg yolk (room temperature)
- ¼ cup sour cream
- ¼ cup heavy cream
Lemon Blueberry Cake Layer:
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 tsp baking powder
- ⅔ cup unsalted butter (room temperature)
- 1⅓ cups granulated sugar
- 2 eggs + 1 egg white
- 1½ tsp vanilla extract
- 2 tsp lemon zest
- ½ cup milk
- 3 tbsp lemon juice
- 1½ cups fresh blueberries (or frozen, do not thaw)
- 3–4 tsp flour (to toss the blueberries)
Lemon Cream Cheese Frosting:
- 12 oz. full-fat brick style cream cheese (softened)
- 1 cup unsalted butter (softened)
- ¼ tsp salt
- 3½ – 4½ cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp lemon zest
For Garnish:
- Lemon wedges
- Fresh blueberries
Instructions
Blueberry Cheesecake Layer:
-
Preheat Oven
Preheat your oven to 325°F (163°C). Grease and line a springform pan (9-inch). -
Prepare Cheesecake Mixture
In a mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Add the flour and vanilla extract, and beat until well combined. -
Add Eggs & Cream
Add the eggs and egg yolk one at a time, mixing well after each addition. Stir in sour cream and heavy cream until smooth. -
Add Blueberries
Gently fold in the fresh blueberries. -
Bake
Pour the cheesecake mixture into the prepared pan. Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Let cool completely, then refrigerate for at least 3 hours (or overnight).
Lemon Blueberry Cake Layer:
-
Preheat Oven
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, salt, and baking powder. -
Cream Butter & Sugar
In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs and egg white, one at a time, and mix well. Stir in the vanilla extract and lemon zest. -
Add Wet Ingredients
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, then stir in lemon juice. -
Prepare Blueberries
Toss the blueberries with 3–4 teaspoons of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter. -
Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Cream Cheese Frosting:
-
Beat Cream Cheese & Butter
In a large bowl, beat the cream cheese and butter until smooth and creamy. -
Add Powdered Sugar
Gradually add powdered sugar, 1 cup at a time, until the frosting reaches your desired sweetness and thickness. Stir in vanilla extract and lemon zest. -
Frost the Cake
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over it, then top with the cheesecake layer. Place the second cake layer on top and frost the entire cake.
Garnish:
- Garnish with fresh blueberries and lemon wedges for a fresh, bright finish.
Nutrition (per serving – approximate)
Calories: 350
Protein: 6g
Carbs: 45g
Fat: 20g
Fiber: 2g
Sugar: 30g
Benefits
- High-Protein: The cheesecake layer adds a good amount of protein to this dessert, making it a filling treat.
- Bright & Fresh: The lemon and blueberries provide a refreshing flavor that’s perfect for a spring or summer gathering.
- Customizable: Adjust the sweetness, add more fruit, or even switch up the frosting to suit your taste.
- Impressive Dessert: This layered cake looks stunning and is sure to impress guests!
Additional Notes
- Dairy-Free Option: Use dairy-free cream cheese and butter substitutes to make this cake dairy-free.
- Flavor Twist: Add some lemon curd in between the layers for an extra tangy boost.
- Sweetener Swap: If you’d like to reduce sugar, you can use a sugar substitute in both the cake and frosting.
Dietary Info
High-Protein: Yes
Low-Carb: No
Gluten-Free: No (contains flour)
Dairy-Free Option: Yes (with substitutions)
Brief Introduction
This Lemon Blueberry Cheesecake Cake is a stunning and flavorful dessert that combines creamy cheesecake and a moist, light lemon cake. Topped with a tangy lemon cream cheese frosting, it’s a perfect treat for any special occasion or a satisfying dessert after a meal.
Step-by-Step Cooking Guide
- Prepare and bake the blueberry cheesecake layer
- Mix and bake the lemon blueberry cake layer
- Frost with lemon cream cheese frosting
- Garnish with fresh blueberries and lemon wedges
- Serve and enjoy!
Ingredient Details & Substitutions
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor, or try a lighter version if preferred.
- Blueberries: Fresh blueberries work best, but frozen (uncooked) blueberries can be used in a pinch.
- Lemon: Fresh lemon zest and juice really brighten up the flavors, but bottled juice will work in a pinch.
Recipe Variations & Serving Suggestions
- Chocolate Version: Use a chocolate cake base instead of lemon for a decadent twist.
- Serve with Ice Cream: Pair the cake with vanilla or lemon sorbet for extra indulgence.
- Mini Cakes: Make this cake into mini individual-sized cakes for a more portion-controlled dessert.
Storage & Make-Ahead
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Can freeze the cake layers (without frosting) for up to 2 months. Thaw before assembling and frosting.
Reheat: Best served chilled, but you can lightly microwave individual slices if desired.
FAQs
Can I make this without the lemon cheesecake layer?
Yes, you can make this cake as a lemon blueberry cake with frosting only.
Can I make the frosting ahead of time?
Yes, the frosting can be made in advance and stored in the refrigerator. Let it come to room temperature before frosting the cake.
Can I make this gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.
Optional Personal Story
I created this Lemon Blueberry Cheesecake Cake when I wanted to impress my guests with a beautiful and delicious dessert for a summer gathering. It quickly became a family favorite and now I make it every time we have a special occasion!
Call-to-Action
Try this Lemon Blueberry Cheesecake Cake for your next gathering! It’s bursting with flavor and sure to be a hit with anyone who loves creamy desserts. Save this recipe and enjoy every bite! 🍋🫐🎂
