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Lemon Blueberry Cheesecake Cake Recipe

Lemon Blueberry Cheesecake Cake is a divine dessert that combines the tangy zest of lemon with the sweet burst of blueberries, layered between velvety cheesecake and fluffy cake. This dessert is not just a treat for the taste buds but also a feast for the eyes, making it a perfect addition to any table for special occasions or just a luxurious weekend treat.

Introduction to the Dessert

The origins of Lemon Blueberry Cheesecake Cake might not be steeped in history, but its popularity has soared in recent years, especially during the spring and summer months. The combination of lemon and blueberry is not only refreshing but also offers a delightful contrast of flavors that complement each other perfectly. The addition of cheesecake layer elevates this cake from a simple fruit dessert to a sophisticated and rich culinary experience.

Understanding the appeal of this dessert is key to appreciating its complexity and beauty. The lemon offers a bright acidity that cuts through the richness of the cheesecake, while the blueberries provide a sweet and slightly tart contrast that enhances the overall flavor profile. This balance of flavors is what makes Lemon Blueberry Cheesecake Cake a beloved recipe among dessert aficionados.

Why This Recipe Works

The secret to the success of this recipe lies in its balance and the quality of its components. Each layer brings its own texture and flavor, creating a symphony of tastes that meld together beautifully. The creamy cheesecake layer, when combined with the moist lemon blueberry cake, creates a dessert that is both rich and refreshing.

For those interested in the health benefits of using lemon, Lemon Health Benefits provides a comprehensive look at why incorporating lemon into your recipes can be beneficial. Similarly, understanding the best practices for picking and storing blueberries can enhance the taste of your cake. Blueberry Picking Tips offers valuable insights into selecting the best blueberries for your baking needs.

Ingredients Breakdown

The cake is made up of three main components:

  • Blueberry Cheesecake Layer:
    • Fresh blueberries
    • Cream cheese
    • Granulated sugar
    • All-purpose flour
    • Vanilla
    • Eggs
    • Sour cream
    • Heavy cream
  • Lemon Blueberry Cake Layer:
    • All-purpose flour
    • Cornstarch
    • Salt
    • Baking powder
    • Unsalted butter
    • Granulated sugar
    • Eggs
    • Vanilla extract
    • Lemon zest and juice
    • Fresh blueberries
  • Lemon Cream Cheese Frosting:
    • Full-fat cream cheese
    • Unsalted butter
    • Salt
    • Powdered sugar
    • Lemon juice and zest

For garnish, lemon wedges and fresh blueberries are used to add a touch of elegance and to reinforce the flavors within the cake.

Step-by-Step Baking Guide

Creating this masterpiece involves several steps, each crucial to achieving the perfect balance of flavors and textures:

  1. Preparing the Cheesecake Layer: Start by blending the cream cheese with sugar, flour, and vanilla, then add eggs, sour cream, and heavy cream, folding in the blueberries last. Bake until set, then cool and refrigerate.
  2. Baking the Lemon Blueberry Cake: Whisk together the dry ingredients, then cream the butter and sugar before adding eggs, vanilla, lemon zest, and juice. Fold in the flour mixture and milk alternately, then gently fold in the blueberries coated with flour. Bake until a toothpick comes out clean.
  3. Frosting and Assembling: Beat together the frosting ingredients until smooth. Once the cheesecake and cake layers are cooled, assemble by placing a cake layer on the bottom, followed by the cheesecake layer, then another cake layer, and finally frost the entire cake.
  4. Decoration Tips: Use fresh blueberries and lemon wedges for garnishing. A sprinkle of lemon zest on top can also add a pop of color and flavor.

Tips and Tricks for the Perfect Cake

  • Baking Tips for Beginners: Ensure all ingredients are at room temperature to achieve a smooth batter.
  • How to Ensure a Moist Cake: Do not overbake. Keep an eye on the cake and perform the toothpick test to ensure it’s perfectly baked.
  • Storing and Serving Recommendations: This cake tastes best when served chilled. Store in the refrigerator for up to 3 days.


Can I Use Frozen Blueberries?

  • Yes, frozen blueberries can be used in making Lemon Blueberry Cheesecake Cake. In fact, they can be a convenient alternative when fresh blueberries are not in season. However, it’s important not to thaw them before use. Adding frozen blueberries directly to the batter helps prevent the berries from bleeding too much color into the cake. Additionally, toss them lightly in flour to help distribute them evenly throughout the batter without sinking. This small step ensures your cake has a beautiful distribution of blueberries without affecting the overall texture and flavor.

How to Prevent the Cheesecake from Cracking?

  • Preventing cracks in your cheesecake layer involves a few key steps. First, avoid overmixing the batter, as too much air can cause the cheesecake to rise and fall unevenly, leading to cracks. Secondly, bake the cheesecake in a water bath; this method helps to evenly distribute heat and maintain a moist environment, reducing the risk of cracking. Lastly, allow the cheesecake to cool gradually in the oven with the door slightly open after turning off the heat. This slow cooling process helps prevent sudden temperature changes that can cause the cheesecake to crack.

Can This Cake Be Made in Advance?

  • Absolutely, the Lemon Blueberry Cheesecake Cake can be made in advance, making it a perfect dessert for gatherings or special occasions. Each component of the cake, from the cheesecake layer to the lemon blueberry cake layers, can be prepared ahead of time. The cheesecake layer, in particular, benefits from chilling in the refrigerator, which helps it set properly. The entire cake can be assembled and frosted a day or two before serving and kept refrigerated. This not only enhances the flavors but also ensures that the cake maintains its structure and moisture.

Alternatives for Cream Cheese in Frosting

  • If you’re looking for alternatives to cream cheese in the frosting for Lemon Blueberry Cheesecake Cake, there are several options. Mascarpone cheese is a great substitute, offering a similar texture with a slightly sweeter taste. Greek yogurt or sour cream can also be used, especially if you’re looking for a lighter frosting with a bit of tang; however, you may need to adjust the sugar and thickeners to achieve the right consistency. Another option is to use a classic buttercream frosting flavored with lemon zest for a buttery, citrusy finish that complements the cake beautifully.

Conclusion and Final Thoughts

Lemon Blueberry Cheesecake Cake is a testament to the beauty of combining simple ingredients to create a dessert that is both elegant and delicious. With its refreshing flavors and rich textures, it’s a cake that promises to impress and delight anyone who tries it. Whether you’re a seasoned baker or new to the kitchen, this recipe is a must-try for anyone looking to bring a little sweetness into their lives.

For those looking to perfect their cheesecake baking technique, Cheesecake Baking Techniques offers invaluable advice and tips to ensure your cheesecake layer is flawless every time.

Embrace the challenge and delight in the creation of a dessert that is as enjoyable to make as it is to eat. Lemon Blueberry Cheesecake Cake is more than just a cake; it’s a celebration of flavors, textures, and the joy of baking.

Lemon Blueberry Cheesecake Cake Recipe

This Lemon Blueberry Cheesecake Cake combines the tangy zest of lemon with the sweet juiciness of blueberries, layered between a velvety cheesecake and a fluffy cake base. Topped with a lemon cream cheese frosting, this dessert is the perfect balance of sweet and tart, making it an ideal choice for any occasion.
Prep Time 30 minutes
Chill Time: 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 Serves
Calories 649 kcal


  • 9-inch springform pan
  • 2 round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack


Blueberry Cheesecake:

  • ¾ cup fresh blueberries frozen can be used, do not thaw
  • 16 oz. cream cheese room temperature
  • ½ cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • teaspoons vanilla extract
  • 2 eggs + 1 egg yolk room temperature
  • ¼ cup sour cream
  • ¼ cup heavy cream

Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter room temperature
  • 1⅓ cups granulated sugar
  • 2 eggs + 1 egg white
  • teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 3 Tablespoons lemon juice
  • cups fresh blueberries if using frozen, do not thaw
  • 3-4 teaspoons flour for tossing the blueberries

Lemon Cream Cheese Frosting:

  • 12 oz. full-fat cream cheese softened
  • 1 cup unsalted butter softened
  • ¼ teaspoon salt
  • – 4½ cups powdered sugar
  • 2 teaspoons vanilla extract or lemon juice for extra lemon flavor
  • 1 Tablespoon lemon zest


  • Blueberry Cheesecake Layer: Preheat oven to 325°F (163°C). Mix cream cheese, sugar, flour, and vanilla until smooth. Add eggs and yolks one at a time, then stir in sour cream and heavy cream. Fold in blueberries. Pour into a springform pan and bake for 45 minutes. Let cool and refrigerate for at least 4 hours.
  • Lemon Blueberry Cake: Increase oven temperature to 350°F (177°C). Cream butter and sugar, then add eggs, vanilla, and lemon zest. Alternate adding dry ingredients and milk, starting and ending with dry ingredients. Fold in lemon juice and flour-coated blueberries. Divide batter between two cake pans and bake for 25-30 minutes. Cool on a wire rack.
  • Lemon Cream Cheese Frosting: Beat cream cheese, butter, salt, and powdered sugar until smooth. Add vanilla or lemon juice and zest.
  • Assembly: Place one cake layer on a plate, top with cheesecake layer, then second cake layer. Frost the entire cake with lemon cream cheese frosting. Garnish with lemon slices and blueberries.


  • Ensure all ingredients are at room temperature to achieve a smooth batter and frosting.
  • If using frozen blueberries, toss them in flour to prevent them from sinking to the bottom of the cake.
  • The cheesecake layer can be made a day ahead to ensure it's fully set.
  • Store the assembled cake in the refrigerator and allow it to come to room temperature for about 20 minutes before serving for the best flavor and texture.
Keyword Blueberry, Cake, Cheesecake, Cream Cheese Frosting, Lemon