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This Lemon Blueberry Cheesecake Cake is the perfect dessert to bring a burst of spring and summer flavors to your table. It features moist lemon cake bursting with juicy blueberries, a creamy blueberry cheesecake center, and a luscious lemon cream cheese frosting. The harmony of tangy citrus and sweet berries creates a refreshing and indulgent cake that’s great for celebrations or a special treat with coffee.
I first made this cake for a family gathering in early summer and it was an instant hit. Everyone loved the fresh flavors and how the cheesecake center added a rich surprise between the layers.
Ingredients
For the Blueberry Cheesecake
- Three quarters cup fresh blueberries: for natural sweetness and color
- Sixteen ounces cream cheese: at room temperature for smoothness
- Half cup granulated sugar: to enhance natural berry flavor
- Two tablespoons all-purpose flour: to stabilize the cheesecake
- One and a half teaspoons vanilla extract: for warm aromatic notes
- Two whole eggs and one egg yolk: at room temperature to bind
- Quarter cup sour cream: for creaminess and tang
- Quarter cup heavy cream: to keep the texture rich and silky
For the Lemon Blueberry Cake
- Two cups all-purpose flour: for structure
- Two tablespoons cornstarch: to ensure soft crumb
- Quarter teaspoon salt: to balance sweetness
- Two teaspoons baking powder: for lift
- Two thirds cup unsalted butter: at room temperature for moistness
- One and one third cups granulated sugar: to sweeten
- Two whole eggs and one egg white: for lightness
- One and a half teaspoons vanilla extract: for depth
- Two teaspoons lemon zest: for bright citrus flavor
- Half cup milk: to keep the batter moist
- Three tablespoons fresh lemon juice: to add tang
- One and a half cups blueberries: fresh or frozen, do not thaw if frozen for best texture
- Three to four teaspoons flour: to toss blueberries so they don’t sink
For the Lemon Cream Cheese Frosting
- Twelve ounces full-fat cream cheese: softened for creamy base
- One cup unsalted butter: softened for richness
- Quarter teaspoon salt: to enhance flavor
- Three and a half to four and a half cups powdered sugar: to sweeten and thicken
- Two teaspoons vanilla extract: for smooth flavor
- One tablespoon lemon zest: to boost citrus notes
For Garnish
- Fresh blueberries: to echo the cake’s flavors
- Lemon wedges: for a bright, fresh finish
Step-by-Step Instructions
Make the Blueberry Cheesecake
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan with two layers of heavy-duty aluminum foil to protect it in the water bath.
- In a food processor, blend blueberries with cream cheese until completely smooth to avoid lumps.
- Transfer to a mixing bowl.
- Add sugar and flour mix until creamy and well combined.
- Stir in vanilla extract for aroma.
- Add eggs one at a time, mixing gently after each addition to avoid incorporating too much air, which can cause cracks.
- Mix in sour cream and heavy cream until the batter is uniform and creamy.
- Pour this mixture into your prepared springform pan and place it inside a larger roasting pan.
- Pour boiling water into the roasting pan to create a water bath that ensures gentle baking.
- Bake for 40 to 45 minutes until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven, run a knife around the edges to loosen, cool to room temperature, then refrigerate for several hours or preferably overnight to set fully.
Make the Lemon Blueberry Cake
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal later.
- In a bowl, whisk flour, cornstarch, baking powder, and salt together, then set aside.
- Mix milk with lemon juice in another bowl and allow it to sit a few minutes to curdle slightly
- this adds a subtle tang to the cake.
- Beat butter and sugar together with an electric mixer on medium speed for 4 minutes until light and fluffy
- which helps aerate the batter.
- Lower mixer speed and add eggs one at a time, blending well after each.
- Stir in vanilla extract and lemon zest for bright flavor.
- Alternate adding the dry flour mixture and the milk mixture in three portions, beginning and ending with flour.
- Mix each addition just until combined. Avoid overmixing to keep the cake tender.
- Toss blueberries with flour to prevent sinking and gently fold into the batter.
- Divide the batter evenly between the cake pans and smooth the tops for even layers.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Let cakes cool in pans for 10 to 15 minutes, then transfer to cooling racks to cool completely.
Make the Lemon Cream Cheese Frosting
- Beat butter and cream cheese together on medium speed until smooth and creamy.
- Avoid overbeating before adding the sugar to prevent a runny frosting.
- Add vanilla extract, salt, and lemon zest mix well.
- Gradually add powdered sugar, beating until the frosting becomes fluffy and spreadable.
- Adjust powdered sugar quantity for desired thickness and sweetness.
Assemble the Cake
- Place one lemon blueberry cake layer on your serving plate.
- Spread a thin layer of frosting on top to help the next layer stick.
- Carefully remove the blueberry cheesecake from the springform pan.
- Trim the edges if needed to match the cake size, then place it gently on top of the frosted cake layer.
- Spread a thin frosting layer over the cheesecake to act as glue for the next cake layer.
- Place the second lemon blueberry cake layer on top, aligning carefully.
- Apply a crumb coat by spreading a thin layer of frosting over the entire cake to trap crumbs.
- Chill in the refrigerator for about 20 minutes to set this layer.
- Finish frosting with the remaining lemon cream cheese frosting, smoothing the surface or creating decorative swirls.
- Garnish the top with fresh blueberries and lemon wedges for a beautiful, fresh look.
- Refrigerate the cake for at least 45 minutes before slicing to firm up the layers, making clean cuts easier.
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The lemon zest is my favorite part it gives this cake a bright zing that wakes up the whole dessert. One summer, my family gathered around this cake and declared it the best summer treat ever, asking for seconds with coffee on the porch.
Storage Tips
Store your assembled cake covered loosely with plastic wrap in the refrigerator. This keeps moisture locked in and prevents drying for up to five days.
If you have leftover slices, store them in airtight containers or tightly wrapped to keep flavors fresh and avoid fridge odors.
For longer storage, wrap the cake or individual slices in plastic wrap, then aluminum foil, and freeze. Thaw in the refrigerator overnight before serving.
Ingredient Substitutions
Cream cheese can be swapped with mascarpone for a richer cheesecake layer, but flavor will be milder.
Unsalted butter can be replaced with salted butter just reduce added salt slightly in frosting and batter.
Fresh blueberries are preferred but frozen berries can be used, just do not thaw them before folding into the batter and toss with flour to prevent sinking.
Milk can be substituted with buttermilk for a slight tang and tender crumb but reduce lemon juice slightly as buttermilk adds acidity.
Serving Suggestions
Serve this cake with a cup of hot Earl Grey tea or chamomile for a gentle floral accompaniment that enhances the citrus notes.
For a refreshing contrast, iced coffee pairs beautifully, balancing the cake's creamy richness.
Add a scoop of vanilla bean ice cream or a dollop of lightly whipped unsweetened cream for extra indulgence without overpowering the flavors.
Try a drizzle of lemon curd for an extra citrus punch or a sprinkle of toasted sliced almonds for subtle crunch.
Cultural Context
Layered cakes combining cheesecake with traditional cake layers showcase a fusion of baking traditions that craft new textures and flavors. Lemon and blueberry are classic spring flavors in many Western cuisines, symbolizing freshness and brightness after winter. This cake blends those favorites with the richness of cheesecake to create a modern celebratory dessert that feels both elegant and approachable.
Pro Tips
- Use room temperature ingredients for smooth mixing and consistent texture.
- Avoid overmixing the batter to keep the cake light and airy.
- Make the cheesecake layer a day ahead to ensure it is fully set and easier to assemble.
Common Recipe Questions
- → Can frozen blueberries be used?
Yes, frozen blueberries work well if they’re not thawed before folding into the batter. Toss them lightly in flour to prevent sinking during baking.
- → How to prevent cracks in the cheesecake layer?
Use a water bath to maintain gentle, even heat and let the cheesecake cool gradually with the oven door slightly open. This helps avoid sudden temperature changes.
- → What if frosting is too soft?
Chill the frosting for 15-20 minutes before spreading or add a bit more powdered sugar to achieve the desired thickness.
- → Can cake layers be made ahead?
Yes. They can be baked and kept at room temperature for one day or refrigerated for up to three days before assembling the layers.
- → Tips for a more pronounced lemon flavor?
Increase lemon zest in the batter or add a small amount of lemon extract for a stronger citrus note.
- → How to get clean cake slices?
Use a sharp knife dipped in warm water and wipe it clean between cuts to produce smooth, neat slices.