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.
¾cupfresh blueberriesfrozen can be used, do not thaw
16oz.cream cheeseroom temperature
½cupgranulated sugar
2Tablespoonsall-purpose flour
1½teaspoonsvanilla extract
2eggs + 1 egg yolkroom temperature
¼cupsour cream
¼cupheavy cream
Lemon Blueberry Cake:
2cupsall-purpose flour
2Tablespoonscornstarch
¼teaspoonsalt
2teaspoonsbaking powder
2/3cupunsalted butterroom temperature
1⅓cupsgranulated sugar
2eggs + 1 egg white
1½teaspoonsvanilla extract
2teaspoonslemon zest
½cupmilk
3Tablespoonslemon juice
1½cupsfresh blueberriesif using frozen, do not thaw
3-4teaspoonsflourfor tossing the blueberries
Lemon Cream Cheese Frosting:
12oz.full-fat cream cheesesoftened
1cupunsalted buttersoftened
¼teaspoonsalt
3½– 4½ cups powdered sugar
2teaspoonsvanilla extractor lemon juice for extra lemon flavor
1Tablespoonlemon zest
Instructions
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.
Notes
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.