Lemon Blueberry Cheesecake Cake Recipe

Are you ready to make a show-stopping dessert that will wow your family and friends? This Lemon Blueberry Cheesecake Cake is the perfect blend of creamy cheesecake, fluffy lemon cake, and juicy blueberries, all topped with a luscious lemon cream cheese frosting. It’s light, fruity, and indulgent a true treat for any special occasion or a weekend baking project!

Ingredients

For the Lemon Cake Layers

  • 1 ½ cups all-purpose flour – Provides structure to the cake; make sure to sift for a lighter texture.
  • 1 cup granulated sugar – Sweetens and adds moisture.
  • ½ cup unsalted butter, room temperature – Adds richness; soft butter will cream better.
  • 2 large eggs – Binds the ingredients and adds fluffiness.
  • ½ cup buttermilk – Helps keep the cake moist and tender.
  • ¼ cup lemon juice – Adds tangy lemon flavor.
  • 1 tbsp lemon zest – Enhances the lemony flavor.
  • 1 tsp baking powder – Helps the cake rise for a fluffy texture.
  • ½ tsp baking soda – Reacts with buttermilk for extra lift.

For the Cheesecake Layer

  • 16 oz cream cheese, room temperature – The main ingredient for a creamy cheesecake.
  • ½ cup granulated sugar – Sweetens the cheesecake.
  • 2 large eggs – Provides structure and creaminess.
  • ¼ cup sour cream – Adds a tangy flavor.
  • 1 tsp vanilla extract – For a hint of warmth in flavor.

For the Lemon Cream Cheese Frosting

  • 8 oz cream cheese, softened – The base for a smooth frosting.
  • ½ cup unsalted butter, softened – Adds creaminess and structure.
  • 3-4 cups powdered sugar – Sweetens and thickens the frosting.
  • 2 tbsp lemon juice – For a bright, lemony kick.
  • 1 tbsp lemon zest – Adds extra lemon flavor.

For the Topping

  • 1 cup fresh blueberries – Adds color and fruity freshness.
  • Lemon slices or zest – For a decorative garnish.
Lemon Blueberry Cheesecake Cake Recipe

How to Make Lemon Blueberry Cheesecake Cake

Step 1: Make the Cheesecake Layer

  1. Preheat your oven to 325°F (163°C). Line a 9-inch cake pan with parchment paper and lightly grease it.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth.
  3. Add the eggs one at a time, mixing well after each. Then add the sour cream and vanilla and mix until smooth.
  4. Pour the batter into the prepared pan and bake for 40-45 minutes, until set.
  5. Let the cheesecake cool completely, then refrigerate to firm up. This layer should be chilled before assembling the cake.

Step 2: Make the Lemon Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Add the lemon juice, zest, and buttermilk, mixing until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Divide the batter between the two prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

  1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar, beating until well combined and fluffy.
  3. Add the lemon juice and zest, and mix until smooth. Adjust the consistency with more powdered sugar if needed.

Step 4: Assemble the Cake

  1. Place one lemon cake layer on a serving plate. Spread a thin layer of frosting on top.
  2. Place the cheesecake layer on top of the frosted lemon cake layer.
  3. Add another thin layer of frosting on top of the cheesecake.
  4. Top with the second lemon cake layer.
  5. Frost the top and sides of the cake with the remaining frosting.
  6. Decorate with fresh blueberries and lemon slices or zest.

Equipment Needed for This Recipe

  • 9-inch round cake pans – Perfect for creating uniform cake layers.
  • Mixing bowls – Essential for mixing cake batter and cheesecake filling.
  • Electric mixer – Makes it easy to cream butter, sugar, and other ingredients.
  • Offset spatula – Ideal for spreading frosting smoothly.
  • Cake stand – A beautiful way to display your finished masterpiece.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, frozen blueberries can be used, but don’t thaw them. Toss them in a little flour before adding to prevent them from sinking.

Can I make this cake ahead of time?
Absolutely! You can bake the cheesecake and cake layers a day in advance, then assemble and frost when ready to serve.

How do I store leftovers?
Store in the refrigerator in an airtight container for up to 5 days. The cake tastes even better the next day!

Can I freeze the cheesecake layer?
Yes, wrap the cheesecake layer tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before assembling.

What if I don’t have buttermilk?
You can make a quick buttermilk substitute by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar. Let it sit for 5 minutes.

Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might vary slightly but should still be delicious.

Conclusion

We hope you enjoy making and sharing this Lemon Blueberry Cheesecake Cake as much as we do! It’s the perfect blend of tangy lemon, juicy blueberries, and creamy cheesecake—a true delight for any dessert lover. Don’t forget to share this recipe on Facebook using the buttons below or save it to Pinterest to try later!

Lemon Blueberry Cheesecake Cake Recipe