If you’re a fan of bright citrus, luscious cheesecake, and juicy bursts of blueberry, then Lemon Blueberry Cheesecake Cake is about to become your new baking obsession. This triple-layered showstopper brings together tangy lemon cake, a creamy blueberry-studded cheesecake layer, and the dreamiest lemon cream cheese frosting. It’s a dessert that looks stunning on any table and tastes even better than it looks, making it the ultimate treat for spring gatherings, birthdays, or whenever you want to wow your friends and family.

Lemon Blueberry Cheesecake Cake Recipe - Recipe Image

Ingredients You’ll Need

Every element of Lemon Blueberry Cheesecake Cake shines because of its simple, classic ingredients. Each component brings its own flavor and magic, creating a harmonious blend of sweet, tart, and creamy in every bite. Here’s what you’ll need and why it matters:

All-purpose flour: The backbone of the lemon cake layers, providing structure and tenderness.
Baking powder: Gives the cake its lovely rise and light texture.
Salt: Just a touch enhances all the other flavors and balances sweetness.
Unsalted butter: Adds richness and a melt-in-your-mouth crumb to both cake and frosting.
Granulated sugar: Sweetens every layer and helps create a delicate, golden crust.
Eggs: Essential for structure and that beautiful, tender crumb in both cake and cheesecake layers.
Lemon zest and juice: These bring the zing! They infuse the cake and frosting with bright citrus flavor and aroma.
Vanilla extract: Rounds out the flavors and adds warmth and depth.
Whole milk: Keeps the cake moist and soft without weighing it down.
Cream cheese: The star of the cheesecake and frosting, delivering luscious, creamy tang.
Fresh or frozen blueberries: Add juicy pops of flavor and color to the cheesecake layer; no need to thaw if using frozen.
Powdered sugar: Gives the frosting its smooth, fluffy sweetness.
Lemon zest (for frosting): A hint of zest in the frosting ties all the flavors together beautifully.

How to Make Lemon Blueberry Cheesecake Cake

Step 1: Prepare the Blueberry Cheesecake Layer

Start by making the luscious blueberry cheesecake that will nestle perfectly between your lemon cake layers. Beat the cream cheese until it’s satiny smooth, then add the sugar, eggs, and vanilla until everything’s fully combined. Gently fold in those gorgeous blueberries—if you’re using frozen, there’s no need to thaw. Pour the mixture into your springform pan and bake until just set in the center. Once done, let it cool completely, then chill it in the fridge for at least two hours, or overnight if you can—this makes assembly much easier!

Step 2: Bake the Lemon Cake Layers

Next, it’s time to whip up the lemon cake. Whisk together your dry ingredients so everything’s evenly distributed. In a separate bowl, cream the butter and sugar until it’s fluffy and pale—this step is key for a tender crumb. Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla for that unmistakable citrusy burst. Alternate adding the flour mixture and milk, starting and ending with flour, to keep the batter light. Divide the batter between two prepared pans and bake until a toothpick comes out clean. Let the cakes cool completely before assembling.

Step 3: Make the Lemon Cream Cheese Frosting

For the finishing touch, beat softened cream cheese and butter until creamy and light. Gradually add powdered sugar, lemon juice, vanilla, and a bit of zest for bright flavor. If the frosting feels too thick, add a splash of milk to get it perfectly spreadable. This frosting is so delicious, you might find yourself licking the spoon!

Step 4: Assemble Your Lemon Blueberry Cheesecake Cake

Now comes the fun part—assembly! Place one lemon cake layer on your serving plate and spread a thin layer of frosting to anchor the cheesecake. Carefully add the chilled blueberry cheesecake layer, then top with the second lemon cake. Frost the top and sides generously with your lemon cream cheese frosting, swirling it into beautiful peaks. Finish with fresh blueberries, lemon slices, or a sprinkle of zest for a truly show-stopping presentation. Chill the whole cake for at least 30 minutes before slicing to ensure those perfect, clean layers.

How to Serve Lemon Blueberry Cheesecake Cake

Garnishes

The best way to finish Lemon Blueberry Cheesecake Cake is with a flourish of garnishes. I love dotting the top with fresh blueberries and thin lemon slices, plus a scattering of extra lemon zest for color and aroma. A dusting of powdered sugar just before serving also adds a touch of elegance. If you’re feeling fancy, edible flowers make it look like something straight out of a bakery window.

Side Dishes

This cake is a showstopper on its own, but it pairs beautifully with a few thoughtful sides. Try serving it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a brunch gathering, it’s lovely alongside fresh fruit salad or a pot of hot Earl Grey tea, which complements the citrus notes perfectly.

Creative Ways to Present

Presentation is half the fun! For a special occasion, assemble your Lemon Blueberry Cheesecake Cake on a pretty cake stand and decorate with a small wreath of fresh mint around the base. For individual servings, cut the cake into neat slices and serve each on a plate scattered with extra blueberries and a drizzle of blueberry sauce. You can even make mini versions in jars for a portable picnic treat!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Blueberry Cheesecake Cake keeps beautifully in the refrigerator for up to four days. Just cover it tightly with plastic wrap or store slices in an airtight container to keep everything fresh and moist. The flavors actually deepen after a day or two, making leftovers almost irresistible.

Freezing

If you want to plan ahead, you can freeze the assembled cake or individual slices. Wrap each piece tightly in plastic wrap and then in foil, or use a freezer-safe container. The cake will keep well for up to two months—just thaw overnight in the fridge before serving. For best texture, freeze the cake without garnishes and add them fresh after thawing.

Reheating

Lemon Blueberry Cheesecake Cake is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you prefer your cake slightly warmer, let a slice sit out at room temp for 20-30 minutes. Just avoid microwaving it, as that can affect the creamy texture of the cheesecake and frosting layers.

FAQs

Can I use frozen blueberries in the cheesecake layer?

Absolutely! Frozen blueberries work perfectly in the cheesecake layer—just use them straight from the freezer. This prevents them from bleeding too much color into the batter, and they bake up juicy and delicious.

Can I make this cake gluten-free?

Yes, you can substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The texture will be slightly different, but the flavors of Lemon Blueberry Cheesecake Cake will still shine through beautifully.

What’s the best way to get clean slices?

For neat, bakery-style slices, chill the cake for at least 30 minutes before cutting. Use a long, sharp knife dipped in hot water and wiped dry between each cut—the heat ensures smooth, gorgeous layers every time.

Can I make the layers ahead of time?

Definitely! Both the lemon cake and the cheesecake layer can be made a day or two in advance. Just wrap them tightly and refrigerate until you’re ready to assemble. This makes putting together your Lemon Blueberry Cheesecake Cake a breeze on the day you serve it.

Is it possible to use a different fruit instead of blueberries?

Of course! Raspberries or blackberries are delicious substitutions and pair wonderfully with the lemon and cheesecake flavors. Just make sure to use the same quantity, and if you use frozen berries, don’t thaw them before folding into the cheesecake batter.

Final Thoughts

There’s something truly special about sharing a slice of Lemon Blueberry Cheesecake Cake with the people you care about. Whether you’re celebrating a milestone or just treating yourself on a sunny afternoon, this cake brings joy with every bite. Give it a try, and get ready for smiles and requests for seconds!

Lemon Blueberry Cheesecake Cake Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour 50 minutes (plus cooling and chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This delightful Lemon Blueberry Cheesecake Cake features layers of moist lemon cake, a creamy blueberry cheesecake center, and tangy lemon cream cheese frosting. Perfect for spring and summer gatherings, this dessert offers a harmonious balance of citrus tang and sweet blueberry flavors, complemented by a rich and creamy texture that is sure to impress.

Ingredients

Scale

For the Lemon Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whole milk

For the Blueberry Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1–2 teaspoons lemon zest

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Instructions

Prepare the cheesecake layer: Preheat the oven to 325°F (163°C). Line and grease a 9-inch springform pan. In a medium bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla, and beat until combined. Gently fold in the blueberries. Pour mixture into the prepared pan and bake for 35–40 minutes or until the center is set. Cool completely, then chill in the fridge for at least 2 hours or overnight.
Make the lemon cake layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla. Alternately add the flour mixture and milk, starting and ending with the flour mixture. Divide batter evenly between the pans and bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
Prepare the frosting: Beat the cream cheese and butter together until creamy. Gradually add powdered sugar, lemon juice, vanilla, and lemon zest, beating until the frosting is light and fluffy. Adjust consistency with a small amount of milk if needed.
Assemble the cake: Place one lemon cake layer on a serving plate and spread a thin layer of frosting on top. Carefully place the chilled blueberry cheesecake layer over it. Add the second lemon cake layer on top. Frost the top and sides evenly with the lemon cream cheese frosting. Optionally, decorate with fresh blueberries, lemon slices, or extra lemon zest. Chill the assembled cake for at least 30 minutes before slicing to ensure clean cuts.

Notes

For best results, bake all layers ahead and assemble the cake on the day of serving.
The blueberry cheesecake layer can be baked a day in advance and refrigerated until assembly.
Store leftover cake in the refrigerator for up to 4 days, well covered.
If using frozen blueberries, do not thaw before adding to the cheesecake batter to prevent color bleeding.
Allow the cake to chill before slicing to achieve neat slices.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American