Go Back
The Lemon Blueberry Cheesecake Cake is a dessert that beautifully marries the creamy richness of cheesecake with the moist, fluffy texture of blueberry cake. This delightful treat captures the essence of summer in every bite, with the bright, zesty notes of lemon perfectly complementing the sweet, juicy blueberries. Whether you’re celebrating a special occasion, hosting a family gathering, or simply indulging in a well-deserved treat, this cake is sure to impress both the eyes and the palate.

irresistible Lemon Blueberry Cheesecake Cake

Delight your taste buds with this Lemon Blueberry Cheesecake Cake recipe, a perfect blend of creamy cheesecake and fluffy blueberry cake! This showstopping dessert captures summer's essence in every bite with its zesty lemon flavor and juicy blueberries. Whether for celebrations or indulgence, impress your guests with this stunning cake. Click through to explore detailed steps and tips that make baking this cake a breeze!
Print Recipe Pin Recipe

Ingredients
  

For the Lemon Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1/4 cup sour cream

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon vanilla extract

For the Blueberry Cake Layer:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries

Pinch of salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tablespoon lemon juice

Zest of 1 lemon

Instructions
 

Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth. Gradually mix in the sugar until creamy. Add in the egg, sour cream, lemon zest, lemon juice, and vanilla extract. Beat until well combined.

    Bake the Cheesecake Layer: Pour the cheesecake mixture into a greased 9-inch round cake pan. Bake for 25-30 minutes until set but still slightly jiggly in the center. Allow it to cool completely and then refrigerate for at least 2 hours until firm.

      Prepare the Blueberry Cake Layer: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.

          Add Blueberries: Gently fold in the fresh blueberries into the cake batter.

            Bake the Blueberry Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Evenly divide the blueberry batter between the two pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

              Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice and lemon zest until creamy and spreadable.

                Assemble the Cake: Place one blueberry cake layer on a serving plate. Spread a layer of frosting on top, then carefully place the chilled lemon cheesecake on top. Add another layer of frosting on the cheesecake, followed by the second blueberry cake layer. Use remaining frosting to cover the top and sides of the entire cake.

                  Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting before serving.

                    Prep Time, Total Time, Servings: 45 mins | 4 hours | 12 servings

                      - Presentation Tips: Garnish the top with a sprinkle of fresh blueberries and a few slices of lemon for a vibrant look. Serve chilled for the best flavor!