Description
This Lemon Blueberry Cheesecake Cake combines two classic desserts into one unforgettable treat. With layers of zesty lemon cake, creamy cheesecake, and bursts of sweet blueberries, it’s the perfect dessert for special occasions. Light, rich, and full of bright flavors, this show-stopping cake is as beautiful as it is delicious.
Ingredients
For the Cheesecake Layer:
32 oz cream cheese (four 8-oz packages), softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
Zest and juice of 1 lemon
For the Lemon Blueberry Cake Layers:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1½ cups fresh blueberries (or frozen, rinsed and patted dry)
For the Blueberry Topping (Optional):
1 cup fresh blueberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
For the Frosting:
16 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1–2 tablespoons milk (as needed for consistency)
Optional: lemon zest for garnish
Instructions
Make the Cheesecake Layer:
Preheat oven to 325°F (163°C). Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then stir in sour cream, lemon zest, and juice. Pour into a greased 9-inch springform pan. Bake in a water bath for 50–60 minutes. Let cool in the oven, then refrigerate at least 4 hours or overnight.Make the Cake Layers:
Preheat oven to 350°F (177°C). Grease and line two 9-inch round pans. Cream butter and sugar, then add eggs. Stir in milk, vanilla, lemon juice, and zest. Mix dry ingredients and combine with wet mixture. Fold in blueberries. Divide batter into pans and bake for 25–35 minutes. Cool completely.Make the Blueberry Topping (Optional):
Cook blueberries, sugar, lemon juice, and cornstarch in a small pan until thickened. Let cool.Prepare the Frosting:
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Adjust thickness with milk as needed.Assemble the Cake:
Place one cake layer on a plate. Top with the cheesecake layer. Add the second cake layer. Apply a crumb coat, chill for 30 minutes, then frost evenly. Decorate with blueberry topping and lemon zest.
Notes
Always let all layers cool completely before assembling.
Cheesecake and cake layers can be made a day ahead and stored in the fridge.
Use a serrated knife to trim layers for even stacking.
For a less sweet version, reduce the powdered sugar in the frosting.
- Prep Time: 1 hour (active prep + mixing)
- Cook Time: 1 hour 10 minutes (cheesecake + cake layers)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cheesecake cake, layered cake, lemon cake, blueberry cake, cheesecake filling, summer dessert, special occasion cake, fruit and cream cake, lemon berry cake