Lemon Blueberry Cheesecake Cake

Mastering Lemon Blueberry Cheesecake Cake: A Culinary Marvel

Prepare to indulge in a symphony of flavors with Lemon Blueberry Cheesecake Cake, a delightful fusion of creamy cheesecake, moist lemon blueberry cake, and tangy lemon cream cheese frosting. This exquisite dessert is a celebration of summer’s bounty, combining the freshness of blueberries with the zesty brightness of lemon. In this comprehensive guide, we’ll explore the art of crafting this decadent masterpiece, from preparing the luscious blueberry cheesecake to assembling the towering cake layers. Get ready to impress your friends and family with a dessert that’s as visually stunning as it is delicious.


Gather the following ingredients to embark on your Lemon Blueberry Cheesecake Cake journey:

For the Blueberry Cheesecake:

  • ¾ cup fresh blueberries
  • 16 oz. cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • 2 eggs + 1 egg yolk, at room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter, at room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 eggs + 1 egg white
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 3 Tablespoons lemon juice
  • 1 ½ cups blueberries, fresh (if using frozen, do not thaw)
  • 3–4 teaspoons of flour, to toss the blueberries

For the Lemon Cream Cheese Frosting:

  • 12 oz. full-fat brick-style cream cheese, softened
  • 1 cup unsalted butter, softened
  • ¼ teaspoon salt
  • 3 ½ – 4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon zest

For Garnish:

  • Lemon wedges
  • Fresh blueberries


Let’s embark on the journey of creating this sensational Lemon Blueberry Cheesecake Cake:

  1. Prepare the Blueberry Cheesecake Layer: Begin by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a small bowl, toss the fresh blueberries with a teaspoon of flour to coat them. This will help prevent them from sinking to the bottom of the cheesecake. Set aside.
  2. Mix the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, flour, and vanilla extract, and beat until well combined. Add the eggs and egg yolk, one at a time, mixing well after each addition. Finally, add the sour cream and heavy cream, and mix until the batter is smooth and creamy.
  3. Assemble and Bake the Cheesecake: Pour half of the cheesecake batter into the prepared springform pan. Sprinkle the coated blueberries evenly over the batter. Gently pour the remaining batter over the blueberries, spreading it out evenly. Tap the pan gently on the counter to release any air bubbles. Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set but the center is slightly jiggly. Remove from the oven and let it cool completely.
  4. Prepare the Lemon Blueberry Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  5. Mix the Cake Batter: In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder. In a separate large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs and egg white, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and lemon juice. Gently fold in the fresh blueberries coated with flour.
  6. Bake the Cake Layers: Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  7. Prepare the Lemon Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency. Stir in the vanilla extract and lemon zest until well combined.
  8. Assemble the Cake: Once the cheesecake and cake layers are completely cooled, carefully remove the cheesecake from the springform pan and place it on a serving platter. Place one of the cake layers on top of the cheesecake, followed by a generous layer of lemon cream cheese frosting. Top with the remaining cake layer and frost the top and sides of the cake with the remaining frosting.
  9. Garnish and Serve: Garnish the top of the cake with lemon wedges and fresh blueberries for a vibrant finishing touch. Slice and serve this stunning Lemon Blueberry Cheesecake Cake to delight your guests.

Cook Notes and Variations

  • Make-Ahead Option: Both the cheesecake layer and cake layers can be made ahead of time and stored in the refrigerator or freezer until ready to assemble. Simply thaw the frozen components before assembling the cake.
  • Double Blueberry Flavor: For an extra burst of blueberry flavor, add a layer of blueberry preserves or compote between the cake layers.
  • Lemon Curd Filling: For added tanginess, spread a layer of lemon curd between the cake layers before frosting.

Keto and Low-Carb Versions

For those seeking keto-friendly or low-carb alternatives, here are some adaptations:

  • Almond Flour Crust: Replace the flour in the cheesecake and cake layers with almond flour or a keto-friendly flour alternative such as coconut flour.
  • Sugar-Free Sweeteners: Substitute granulated sugar with a keto-friendly sweetener such as erythritol or stevia in both the cheesecake and cake batter. Adjust the amount of sweetener to taste.
  • Cream Cheese Frosting: Use a combination of cream cheese, butter, and powdered erythritol to create a keto-friendly frosting. You can also add lemon zest for a burst of flavor without adding extra carbs.

In conclusion, Lemon Blueberry Cheesecake Cake is a show-stopping dessert that combines the best of both worlds: creamy cheesecake and moist cake, all infused with the vibrant flavors of lemon and blueberry. With its stunning presentation and irresistible taste, this dessert is sure to become a favorite for any occasion. Whether you’re hosting a summer barbecue or celebrating a special milestone, this Lemon Blueberry Cheesecake Cake is guaranteed to impress. So gather your ingredients, follow the step-by-step instructions, and treat yourself to a slice of pure delight.

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