Lemon blueberry cheesecake cake is made of a tart lemon cake with a sweet, tangy, cheesecake filling. The cake is frosted with a blueberry cream cheese frosting. It's two delicious desserts in one!
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🍰A Beautiful Cake for Spring
I have made one cheesecake cake before, and I wanted to make another one that is perfect for spring and summer. This lemon blueberry cheesecake cake is just that! The tart lemon cake is paired so well with the tangy, sweet, cheesecake filling.
I was planning to frost the cake with a regular cream cheese frosting, but decided last minute to go with a blueberry cream cheese frosting. I'm so glad I did! It really pulls together the flavours of the cake.
This cake would be great served at any event, and it's perfect for spring and summer!
🥘Ingredients
Ingredient Notes
- Unsalted butter - You can substitute with salted butter. Omit the extra salt in the recipe.
- Buttermilk - You can make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. I suggest using 2% or full fat milk.
- Lemons - You need real lemons for this recipe for the zest and the juice.
- Cream Cheese - You will need 4 brick cream cheese for this recipe.
- Blueberries - Frozen blueberries will work in this recipe too.
🔪Instructions
Blueberry Cheesecake Layer
Start this cake with the cheesecake layer because it needs to chill in the refrigerator for at least 5 hours, or overnight.
Add blueberries and 2 tablespoons of granulated sugar to a small saucepan. Heat over medium heat until the blueberries soften and release their liquids, about 10 minutes. Stir often. Remove from heat and mash with a potato masher. Let cool to room temperature. You can also put it in the freezer for 15 minutes to cool fast. Stir every 5 minutes.
In a large bowl, mix cream cheese and the remaining granulated sugar together until smooth. Mix in flour, sour cream, and vanilla, scraping the bottom of the bowl as needed.
Mix in eggs, one at a time, until fully mixed in before adding each one. Mix in blueberries until well mixed together. Pour batter evenly into an 8" cake pan that is lined with aluminum foil. Set the pan inside a larger pan, and pour water in the larger pan to go halfway up the sides of the 8" cake pan.
Bake for 45 minutes at 300°F (150°C), then turn off the oven and leave the cheesecake in for another 30 minutes. Crack open the oven door and leave the cheesecake in for another 30 minutes. This helps the cheesecake cool down slowly which avoids cracks.
Remove cheesecake from the oven and remove it from the larger pan. Dry the sides and bottom of the cheesecake pan. Cover with plastic wrap and chill in the refrigerator for at least 5 hours, or overnight.
Lemon Cake
In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
Add butter, oil, and sugar to a large bowl. Mix together for about 5 minutes. Add in lemon zest, vanilla, and eggs. Mix well until combined. Add in buttermilk and lemon juice and mix until combined, scraping down the sides and bottom of the bowl as needed.
Pour cake batter evenly into two 8" cake pans that are lined with parchment paper at the bottom, and the sides are greased. Bake for 35-40 minutes at 350°F (180°C), or until a toothpick comes out clean.
Cool cakes for 10 minutes in their pans, then remove cakes and let them cool to room temperature on a wire rack.
Blueberry Cream Cheese Frosting
Add blueberries and sugar in a small saucepan. Cook over medium heat until blueberries soften and release their liquid, about 10 minutes. Stir often. Remove from heat and mash with a potato masher. Let cool to room temperature. You can also put it in the freezer for 15 minutes to cool fast. Stir every 5 minutes.
Mix cream cheese and butter in a large bowl until well mixed together and smooth. Add powdered sugar and mix until well incorporated. Add vanilla extract and blueberries. Mix until combined.
Assembly
Place one of the lemon cakes on a cake plate. Top with a thin layer of frosting. Add the cheesecake layer, then another thin layer of frosting. Top with the other lemon cake layer.
Frost the whole cake. Decorate the top with blueberries and lemon wedges. Chill cake in the refrigerator until ready to serve.
✔️Expert Tips
- You can make the cheesecake layer a day in advance. It has to be refrigerated for at least 5 hours of overnight.
- You can make a substitute for buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. I suggest using 2% or full fat milk.
- Instead of a blueberry cream cheese frosting, you can make a regular cream cheese frosting. Just leave out the blueberry puree. Or use a buttercream frosting!
- Don't overmix the cake batter or it'll be too dense. Mix only until the dry ingredients are mixed in.
- You can make just the lemon cake by itself too. It's amazing!
💭FAQs
You can make the cheesecake layer up to a day in advance. Chill in the refrigerator until needed. You can also make the lemon cake in advance and freeze for up to 3 months.
You can freeze the individual unfrosted layers for up to 3 months. Thaw in the refrigerator overnight.
🔖Related Recipes
📋 Recipe
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Lemon Blueberry Cheesecake Cake
Ingredients
Blueberry Cheesecake
- ¾ cup blueberries
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar divided
- 2 tablespoons all purpose flour
- ½ cup sour cream room temperature
- 2 teaspooons vanilla extract
- 3 large eggs room temperature
Lemon Cake
- 2½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- ¼ cup vegetable oil
- 1½ cups granulated sugar
- 2 tablespoons lemon zest about 2 lemons
- 3 large eggs room temparature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ¼ cup lemon juice about 3 lemons
Blueberry Cream Cheese Frosting
- 1 cup blueberries
- 1 tablespoon granulated sugar
- 16 ounces cream cheese room temperature
- ¾ cup unsalted butteer room temperature
- 7 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Blueberry Cheesecake
- Preheat oven to 300°F (150°C). Line an 8" cake pan with aluminum foil. This will help you get the cheesecake out of the pan. Set aside.
- Add blueberries and 2 tablespoons of granulated sugar to a small saucepan. Heat over medium heat until the blueberries soften and release their liquids, about 10 minutes. Stir often.
- Remove from heat and mash with a potato masher. Let cool to room temperature. You can also put it in the freezer for 15 minutes to cool fast. Stir every 5 minutes.
- In a large bowl, mix cream cheese and the remaining granulated sugar together until smooth. Mix in flour, sour cream, and vanilla, scraping the bottom of the bowl as needed.
- Mix in eggs, one at a time, until fully mixed in before adding each one. Mix in blueberries until well mixed together.
- Pour batter evenly into prepared cake pan. Set the pan inside a larger pan, and pour water in the larger pan to go halfway up the sides of the 8" cake pan.
- Bake for 45 minutes, then turn off the oven and leave the cheesecake in for another 30 minutes. Crack open the oven door and leave the cheesecake in for another 30 minutes. This helps the cheesecake cool down slowly which avoids cracks.
- Remove cheesecake from the oven and remove it from the larger pan. Dry the sides and bottom of the cheesecake pan. Cover with plastic wrap and chill in the refrigerator for at least 5 hours, or overnight.
Lemon Cake
- Preheat oven to 350°F (180°C). Line two 8" cake pans with parchment paper and grease the sides. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- Add butter, oil, and sugar to a large bowl. Mix together for about 5 minutes. Add in lemon zest, vanilla, and eggs. Mix well until combined.
- Add in buttermilk and lemon juice and mix until combined, scraping down the sides and bottom of the bowl as needed.
- Pour cake batter evenly into the two prepared cake pans. Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool cakes for 10 minutes in their pans, then remove cakes and let them cool to room temperature on a wire rack.
Blueberry Cream Cheese Frosting
- Add blueberries and sugar in a small saucepan. Cook over medium heat until blueberries soften and release their liquid, about 10 minutes. Stir often.
- Remove from heat and mash with a potato masher. Let cool to room temperature. You can also put it in the freezer for 15 minutes to cool fast. Stir every 5 minutes.
- Mix cream cheese and butter in a large bowl until well mixed together and smooth.
- Add powdered sugar and mix until well incorporated. Add vanilla extract and blueberries. Mix until combined.
To Assemble
- Place one of the lemon cakes on a cake plate. Top with a thin layer of frosting. Add the cheesecake layer, then another thin layer of frosting. Top with the other lemon cake layer.
- Frost the whole cake. Decorate the top with blueberries and lemon wedges. Chill cake in the refrigerator until ready to serve.
Notes
-
- You can make the cheesecake layer a day in advance. It has to be refrigerated for at least 5 hours of overnight.
- You can make a substitute for buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. I suggest using 2% or full fat milk.
- Instead of a blueberry cream cheese frosting, you can make a regular cream cheese frosting. Just leave out the blueberry puree. Or use a buttercream frosting!
- Don't overmix the cake batter or it'll be too dense. Mix only until the dry ingredients are mixed in.
- You can make just the lemon cake by itself too. It's amazing!
Did you try this recipe? Comment below to let me know ☺️