The Ultimate Lemon Blueberry Cheesecake Cake Recipe

A Cake Worth Celebrating

I’ll never forget the first time I brought this cake to a family gathering. It was a last-minute decision, a hopeful experiment born from a surplus of summer blueberries and a deep-seated desire to impress. I wanted to create something that felt like a celebration in every slice. The result was this Lemon Blueberry Cheesecake Cake, a dessert that defies simple categorization. It’s not just a cake, and it’s not just a cheesecake. It’s the best of both worlds: the tender, sun-kissed crumb of a lemon blueberry cake hugging a layer of lush, creamy blueberry cheesecake, all wrapped in a tangy lemon cream cheese frosting. The moment you cut into it, revealing that stunning purple-hued cheesecake layer, you know you’ve made something extraordinary.

Why You’ll Love This

• The Ultimate Showstopper: This cake doesn’t just taste incredible; it’s a visual masterpiece that will have everyone reaching for their phones before their forks.

• A Textural Dream: Experience the perfect contrast of fluffy, moist cake against the dense, velvety smoothness of the cheesecake layer.

• Bright & Balanced Flavor: The zesty, sunny lemon cuts through the richness of the cream cheese and the sweet burst of blueberries, creating a flavor that is anything but cloying.

• Make-Ahead Marvel: You can bake both the cake and cheesecake layers a day ahead, making final assembly on the day of your event stress-free and simple.

An Unexpected Rave Review

My brother-in-law is what you might politely call a “vanilla and chocolate only” kind of guy. He views fruity desserts with deep suspicion. When I placed a slice of this Lemon Blueberry Cheesecake Cake in front of him, he gave me a look I knew well. But with one bite, his eyebrows shot up. “Okay,” he conceded, “this is something else.” He even went back for a second, thinner slice, which in our family is the highest compliment possible. It’s the cake that wins over even the most stubborn of skeptics.

What Makes It Special

• The Cheesecake Layer: Unlike a standard New York-style cheesecake, this one is pulsed with fresh blueberries right in the batter, creating a stunning color and fruity flavor in every single bite.

• The Lemon Blueberry Cake: Using a combination of lemon zest and fresh lemon juice in the batter, along with a touch of cornstarch, ensures a cake that is incredibly tender and packed with bright, citrusy flavor. Tossing the blueberries in flour is a small step that prevents them from sinking to the bottom.

• The Lemon Cream Cheese Frosting: This isn’t an overly sweet buttercream. It’s a tangy, rich, and beautifully balanced frosting with a hint of lemon zest that ties the entire creation together.

Making It Happen

This recipe is a labor of love, but breaking it down into stages makes it completely manageable. We’ll start with the blueberry cheesecake layer since it needs time to chill. Preheat your oven and prepare your springform pan by wrapping it securely in foil—this is our secret weapon against a leaky water bath, which gently bakes the cheesecake to a perfect, crack-free set.

For the cheesecake, we’ll pulse the room-temperature cream cheese and fresh blueberries in a food processor until smooth and beautifully purple. Transfer this to a bowl and beat in the sugar and flour until it’s perfectly creamy. Then, we’ll mix in the vanilla and the eggs, one at a time, just until they’re incorporated. Overmixing is the enemy of a dense, velvety texture. Finally, stir in the sour cream and heavy cream for that signature tang and richness. Pour this vibrant batter into your prepared pan, place it in a roasting pan, and carefully pour boiling water into the roasting pan until it comes halfway up the sides. Bake until the center is just set, then let it cool completely before a long chill in the refrigerator.

While the cheesecake chills, we’ll create the lemon blueberry cake layers. Butter and flour your cake pans and line them with parchment for easy release. Whisk together your dry ingredients and combine the milk and lemon juice—this creates a simple buttermilk that makes the cake extra tender. Now, cream the softened butter and sugar until it’s pale and fluffy. This step is crucial for building the cake’s structure. Beat in the eggs one by one, followed by the vanilla and that fragrant lemon zest.

Now, we alternate adding the dry ingredients and the soured milk, beginning and ending with the flour mixture. Mix just until the batter comes together. The final step is to gently fold in those fresh blueberries you’ve tossed with a bit of flour. Divide the batter between your pans and bake until the tops are golden and a toothpick comes out clean. Let the cakes cool in their pans for a bit before turning them out onto a wire rack.

For the frosting, ensure your butter and cream cheese are both properly softened. Beat them together until perfectly smooth, but don’t go overboard. Add the vanilla, salt, and lemon zest, then gradually add the powdered sugar until you reach your desired sweetness and thickness.

The grand finale is assembly. Place one cake layer on your serving plate and spread a thin layer of frosting over it. This acts as a delicious glue. Carefully unmold your chilled cheesecake and place it on top. Spread another thin layer of frosting over the cheesecake, then crown it with the second cake layer. Now, frost the entire outside of the cake with the remaining lemon cream cheese frosting. For the prettiest, cleanest slices, refrigerate the assembled cake for at least 45 minutes before serving.

You Must Know

• Room Temperature is Key: Using room temperature cream cheese, butter, and eggs is non-negotiable for a smooth, lump-free cheesecake and frosting.

• Don’t Overmix: Once you add the eggs to the cheesecake batter, mix only until they are incorporated. Overmixing incorporates too much air and can lead to cracking.

• The Water Bath is Your Friend: Don’t skip the water bath! It creates a steamy environment that ensures gentle, even cooking for the cheesecake, preventing a rubbery texture and a cracked surface.

• Chill to Set: Patience is a virtue. Chilling the cheesecake layer thoroughly and the assembled cake before slicing is what gives you those picture-perfect, clean layers.

Serving Ideas

This Lemon Blueberry Cheesecake Cake is a star on its own, but a little extra flourish never hurts. Serve each slice with a few fresh blueberries and a thin lemon wedge on the side. For a beverage pairing, a glass of crisp Prosecco or Moscato d’Asti complements the citrus notes beautifully. For a non-alcoholic option, a sparkling lemonade or iced herbal tea like peppermint or chamomile is wonderfully refreshing.

Make It Different

• Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour in both the cake and the cheesecake.

• Different Berries: Raspberries or blackberries can be used in place of blueberries for a different tart and sweet profile.

• Lemon Curd Layer: For an extra lemon punch, spread a thin layer of high-quality lemon curd between the cake and cheesecake layers during assembly.

• Individual Servings: Bake the cake layers in two 8-inch pans and the cheesecake in one. For a taller, more dramatic cake, use three 6-inch cake pans for the cake layers and a 6-inch springform for the cheesecake, adjusting baking times slightly.

Storage and Reheating

Store any leftovers tightly covered in the refrigerator for up to 5 days. This cake does not need to be reheated; it is best served chilled. You can also freeze the fully assembled and frosted cake for up to 2 months. Thaw overnight in the refrigerator before serving.

Success Tips

For the absolute best results, measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. This prevents a dense, dry cake. When folding in the blueberries, use a gentle hand to avoid crushing them and turning your batter purple. If you’re nervous about the water bath, place the roasting pan with the springform pan inside it in the oven first, then pour the boiling water into the roasting pan—it’s much safer and easier.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?
Yes, you can use frozen blueberries for the cake portion, but do not thaw them before using. Toss them directly in the flour while still frozen to prevent them from bleeding too much. For the cheesecake layer, fresh blueberries are highly recommended for the best texture and consistency.

My cream cheese frosting is too soft. What can I do?
If your frosting seems runny, it’s likely because the cream cheese or butter was too warm, or it was over-beaten before adding the sugar. Don’t worry! Just pop the entire bowl of frosting into the refrigerator for 20-30 minutes to firm up, then re-whip it before using.

Can I make this without a springform pan?
A springform pan is essential for the cheesecake layer as it allows you to remove the delicate cheesecake without flipping it. For the cake layers, standard round cake pans work perfectly.

How far in advance can I assemble the whole cake?
You can fully assemble and frost the cake 1-2 days in advance. Keep it covered in the refrigerator. It actually tastes even better the next day as the flavors have more time to meld.

Why did my cheesecake crack?
Cracking usually happens from overmixing the batter (incorporating too much air), a sudden temperature change, or overbaking. The water bath and cooling the cheesecake slowly in the turned-off oven with the door cracked open can help prevent this. But remember, a thin layer of frosting will cover any minor cracks beautifully!

Recipe Card

Prep time: 1 hour 30 minutes
Cook time: 45 minutes (cheesecake) + 35 minutes (cake)
Total time: 3 hours (plus chilling time)
Category: Dessert
Difficulty: Intermediate
Cuisine: American
Yield: One 8-inch layer cake (12 servings)

Ingredients

Blueberry Cheesecake:

• ¾ cup fresh blueberries

• 16 oz. cream cheese, room temperature

• 1/2 cup granulated sugar

• 2 Tablespoons all-purpose flour

• 1 ½ teaspoons vanilla extract

• 2 eggs + 1 egg yolk, room temperature

• 1/4 cup sour cream

• 1/4 cup heavy cream

Lemon Blueberry Cake:

• 2 cups all-purpose flour

• 2 Tablespoons corn starch

• ¼ teaspoon salt

• 2 teaspoons baking powder

• 2/3 cup unsalted butter, room temperature

• 1 and 1/3 cups granulated sugar

• 2 eggs + 1 egg white, room temperature

• 1 ½ teaspoons vanilla extract

• 2 teaspoons lemon zest

• ½ cup milk

• 3 Tablespoons lemon juice

• 1 ½ cups fresh blueberries

• 3-4 teaspoons all-purpose flour, for tossing

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

Instructions

1. For the Blueberry Cheesecake: Preheat oven to 350°F (175°C). Grease an 8-inch springform pan, line the bottom with parchment, and wrap the outside tightly with a double layer of heavy-duty foil.

2. In a food processor, pulse blueberries and cream cheese until smooth. Transfer to a large bowl.

3. Beat in sugar and flour until creamy. Mix in vanilla.

4. Add eggs and yolk one at a time, mixing on low just until combined after each addition. Do not overmix.

5. Stir in sour cream and heavy cream. Pour batter into the prepared springform pan.

6. Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.

7. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Carefully remove the springform pan from the water bath and place on a wire rack. Run a thin knife around the edge of the cake to loosen it. Cool completely to room temperature, then refrigerate for at least 4 hours or overnight.

8. For the Lemon Blueberry Cake: Preheat oven to 350°F (175°C). Butter, flour, and line two 8-inch round cake pans with parchment paper.

9. In a medium bowl, sift together 2 cups flour, corn starch, salt, and baking powder. Set aside.

10. In a small jug, stir the milk and lemon juice together; let sit for 5 minutes to curdle.

11. In a large bowl, cream the butter and sugar together until light and fluffy, about 4 minutes. With the mixer on low, add the eggs one at a time, mixing well after each.

12. Mix in the vanilla and lemon zest.

13. Add the dry ingredients and soured milk alternately to the butter mixture, beginning and ending with the flour. Mix only until just combined.

14. In a small bowl, toss the blueberries with the 3-4 teaspoons of flour. Gently fold them into the cake batter.

15. Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

16. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.

17. For the Frosting: In a large bowl, beat the softened butter and cream cheese together until completely smooth and lump-free.

18. Mix in the vanilla, salt, and lemon zest.

19. Gradually add the powdered sugar, starting with 3 ½ cups, and beat until smooth and spreadable. Add more sugar if a stiffer consistency is desired.

20. To Assemble: Place one cake layer on a serving plate. Spread a thin layer of frosting over the top. Carefully remove the chilled cheesecake from the springform pan and place it on top of the cake layer. Spread a thin layer of frosting over the cheesecake. Top with the second cake layer.

21. Frost the top and sides of the entire cake with the remaining frosting. Garnish with fresh blueberries and lemon wedges.

22. Refrigerate the assembled cake for at least 45 minutes before slicing and serving. Store covered in the refrigerator.

Notes

You can make the cake layers and cheesecake layer a day ahead. Cool completely, cover, and store in the fridge overnight. Assemble with fresh frosting the next day.