Name: Lemon Blueberry Cheesecake Cake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; Zest of 2 lemons; 2 tbsp lemon juice; 16 oz (450g) cream cheese, softened; ¾ cup granulated sugar (for cheesecake layer); 2 large eggs (for cheesecake layer); 1 tsp vanilla extract (for cheesecake layer); 1 tbsp lemon zest (for cheesecake layer); 2 tbsp lemon juice (for cheesecake layer); 1 ½ cups fresh or frozen blueberries; 2 tbsp sugar (for blueberry topping); 1 tbsp lemon juice (for blueberry topping); 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening blueberry topping)

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I love this Lemon Blueberry Cheesecake Cake because it perfectly combines a moist, tender lemon-flavored cake with a creamy cheesecake layer and a fresh blueberry topping. It’s a stunning dessert that looks impressive but is surprisingly straightforward to make.

Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 ½ teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Zest of 2 lemons

2 tablespoon lemon juice

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoon lemon juice

For the Blueberry Topping:

1 ½ cups fresh or frozen blueberries

2 tablespoon sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.

Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.

For the cheesecake layer, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then vanilla, lemon zest, and lemon juice.

Divide the cake batter evenly between the prepared pans. Spoon the cheesecake mixture evenly over the batter in each pan.

Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out mostly clean (a bit of cheesecake batter is okay).

While the cake bakes, make the blueberry topping by combining blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries soften and release juice, about 5 to 7 minutes.

If you want a thicker topping, stir in the cornstarch slurry and cook for another minute. Remove from heat and let cool.

Let the cakes cool completely in the pans before removing. Spread the blueberry topping over the cheesecake layer or serve it on the side.

Chill the cake in the refrigerator for at least 4 hours or overnight for the best texture before serving.

Servings and Timing

This recipe serves 12 people. Prep time is about 30 minutes, baking takes 1 hour, and chilling requires at least 4 hours, preferably overnight for the best flavor and texture.

Variations

For a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend.

To make it vegan, I use dairy-free cream cheese, replace butter with a vegan alternative, and use flax eggs instead of regular eggs.

You can swap blueberries for raspberries or mixed berries if you prefer a different fruit topping.

Adding a touch of almond extract to the cheesecake layer creates an extra layer of flavor I enjoy.

For a more intense lemon flavor, I add an extra teaspoon of lemon zest in the cake batter.

Storage/Reheating

I store leftovers tightly covered in the refrigerator for up to 4 days. Since this is a chilled cheesecake cake, I don’t recommend reheating it. It’s best served cold or at room temperature.

FAQs

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work great. Just thaw them slightly before cooking so they release juice evenly.

How do I prevent the cheesecake layer from cracking?

I gently beat the cream cheese mixture and avoid overmixing. Baking the cake in a water bath helps, but for this recipe, baking time and temperature are key to minimizing cracks.

Can I make this cake ahead of time?

Absolutely! I usually make it a day ahead and let it chill overnight. The flavors meld beautifully and the texture improves.

What if I don’t have buttermilk?

I make my own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I freeze this cake?

Yes, you can freeze the cake without the blueberry topping. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before adding the topping and serving.

Conclusion

This Lemon Blueberry Cheesecake Cake is one of my favorite desserts to make when I want something impressive yet manageable. The bright lemon flavor combined with creamy cheesecake and fresh blueberries creates a truly delightful treat. I always find it’s a crowd-pleaser, whether for family gatherings or special occasions. I hope you enjoy making and eating this cake as much as I do!

Recipe:

Lemon Blueberry Cheesecake Cake

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Author: Cheryl
Total Time: 5 hours 30 minutes (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

A moist lemon-flavored cake layered with creamy cheesecake and topped with fresh blueberry sauce, perfect for celebrations or a special weekend treat.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar in a large bowl until light and fluffy.
Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract, lemon zest, and lemon juice.
Divide cake batter evenly between prepared pans. Spoon cheesecake mixture evenly over batter in each pan.
Bake 50 to 60 minutes, until a toothpick inserted near the center comes out mostly clean.
While baking, prepare blueberry topping by cooking blueberries, sugar, and lemon juice over medium heat until berries soften and release juice (5-7 minutes).
If thicker topping desired, stir in cornstarch slurry and cook another minute. Remove from heat and let cool.
Cool cakes completely in pans before removing. Spread blueberry topping over cheesecake layer or serve on the side.
Chill cake in refrigerator at least 4 hours or overnight before serving for best texture.