Lemon Blueberry Cheesecake Cake

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!

Course Dessert

Cuisine North American

Prep Time 40

Cook Time 1 25

Chilling Time 5

Servings servings

Calories 1017kcal

Author Nina

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!

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