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Lemon Blueberry Cheesecake Cake Recipe

Lemon Blueberry Cheesecake Cake Recipe
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★★★★★

5 from 22 reviews

This Lemon Blueberry Cheesecake Cake is a luscious layered dessert combining tangy lemon cake, creamy cheesecake, and sweet blueberry filling, all wrapped in a smooth lemon cream cheese frosting. Perfectly balanced flavors and beautiful presentation make it ideal for special occasions or a luxurious treat.

Ingredients

Scale

Lemon Cake Layers

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 1 cup buttermilk

Cheesecake Layer

  • 16 ounces (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 2 tablespoons sour cream

Blueberry Filling

  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Lemon Cream Cheese Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 16 ounces (450 g) cream cheese, softened
  • 5 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Lemon zest (optional, for extra flavor)

For Garnish

  • Fresh blueberries
  • Lemon slices or zest curls
  • White chocolate shavings (optional)

Instructions

  1. Prepare the Cheesecake Layer: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides. Beat cream cheese until smooth, then add sugar, eggs, vanilla, lemon zest, and sour cream. Mix until creamy and well combined. Pour into the pan and bake for 40–45 minutes, or until set but slightly jiggly in the center. Cool completely, then refrigerate until firm (about 4 hours or overnight).
  2. Make the Lemon Cake Layers: Increase oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla, lemon zest, and lemon juice. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined. Divide the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  3. Prepare the Blueberry Filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes until the berries release their juices. Stir in the cornstarch mixture and cook until thickened and glossy. Remove from heat and cool.
  4. Make the Lemon Cream Cheese Frosting: Beat butter and cream cheese together until smooth. Gradually add powdered sugar, mixing well after each addition. Add lemon juice, vanilla, and zest, and beat until fluffy and light.
  5. Assemble the Cake: Place one lemon cake layer on a serving plate. Spread a thin layer of frosting, then spoon half the blueberry filling on top. Gently place the chilled cheesecake layer on top. Spread more frosting and the remaining blueberry filling. Top with the second lemon cake layer. Frost the entire cake with lemon cream cheese frosting, smoothing the sides and top.
  6. Decorate: Garnish with fresh blueberries, lemon slices, and white chocolate shavings for a beautiful finish.
  7. Chill and Serve: Refrigerate for at least 1 hour before slicing to allow the layers to set perfectly. Serve chilled and enjoy the creamy, tangy, fruity perfection!

Notes

  • For best results, refrigerate the cheesecake layer overnight to ensure it firms up properly before assembling the cake.
  • If fresh blueberries are not available, frozen blueberries can be used; just thaw and drain excess liquid before using.
  • Use room temperature ingredients for smoother batter and frosting consistency.
  • Adjust sugar according to your preferred sweetness, especially if your blueberries are very sweet or tart.
  • White chocolate shavings garnish is optional but adds a lovely subtle sweetness and decorative touch.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.

Nutrition

Keywords: Lemon Blueberry Cheesecake Cake, Layered Cake, Lemon Cake, Blueberry Filling, Cheesecake Layer, Cream Cheese Frosting, Citrus Dessert

Find it online: https://maicook.com/lemon-blueberry-cheesecake-cake-recipe/