Lemon Blueberry Cheesecake Cake

 

If you’re looking for a show-stopping dessert that perfectly balances the tangy zest of lemons with the sweetness of blueberries, this Lemon Blueberry Cheesecake Cake is the ultimate treat. This dessert is a fusion of two beloved classics—a rich and creamy cheesecake and a fluffy, moist lemon blueberry cake. The layers are beautifully complemented with a smooth lemon cream cheese frosting, making each bite a symphony of flavors. Whether it’s for a special occasion or just an indulgent weekend bake, this cake will leave everyone asking for seconds.

Preparation Time

• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: Approximately 6 hours

 

Ingredients

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1/4 cup (60ml) sour cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp lemon zest

For the Lemon Blueberry Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup (240ml) buttermilk
• 1 1/2 cups (225g) fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Lemon Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3 1/2 cups (420g) powdered sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

 

Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in sour cream, vanilla extract, lemon juice, and lemon zest until fully combined.
5. Pour the batter into the prepared pan and bake for 30–35 minutes until set but slightly jiggly in the center.
6. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 2: Prepare the Lemon Blueberry Cake

1. Preheat the oven to 350°F (177°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest and lemon juice.
5. Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients.
6. Gently fold in blueberries tossed in flour.
7. Divide batter evenly between the two cake pans and bake for 28–32 minutes.
8. Cool cakes completely before assembling.

Step 3: Prepare the Lemon Cream Cheese Frosting

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, mixing well.
3. Mix in lemon zest, lemon juice, and vanilla extract until creamy and spreadable.

Step 4: Assemble the Cake

1. Place one lemon blueberry cake layer on a serving plate.
2. Carefully place the chilled cheesecake layer on top.
3. Add the second lemon blueberry cake layer.
4. Frost the entire cake with lemon cream cheese frosting.
5. Garnish with fresh blueberries, lemon slices, and zest if desired.

Serving and Storage

• Serve at room temperature or slightly chilled.
• Store leftovers in the refrigerator for up to 5 days.

 

The Lemon Blueberry Cheesecake Cake is a perfect balance of textures and flavors, combining the creamy richness of cheesecake with the fresh, citrusy burst of lemon and blueberries. Whether you’re celebrating a birthday, a holiday, or simply treating yourself, this cake is guaranteed to impress. Happy baking!