Description
Lemon Blueberry Cheesecake Cake is a stunning layered dessert featuring a rich, creamy cheesecake nestled between two soft, zesty lemon cake layers with bursts of blueberries. It’s the perfect showstopper for celebrations, combining fresh flavors with indulgent texture in a beginner-friendly format.
Ingredients
Scale
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Lemon Blueberry Cake Layers:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 1/4 cups blueberries (fresh or frozen, not thawed)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon (optional)
Instructions
- Make the Cheesecake Layer: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Beat the cream cheese and sugar together until smooth and creamy. Add vanilla extract, then mix in the eggs one at a time until fully combined. Pour the mixture into the prepared pan and bake for 35–40 minutes or until the center is just set and slightly jiggly. Cool at room temperature, then refrigerate for at least 2 hours or overnight.
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Line and grease two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by lemon zest and vanilla extract. Mix in the lemon juice. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients, mixing just until combined.
- Add the Blueberries: Toss the blueberries with a teaspoon of flour, then gently fold them into the batter. This prevents them from sinking to the bottom of the cake layers. Divide the batter evenly between the two pans and smooth the tops.
- Bake the Cake Layers: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Frosting: Beat the cream cheese and butter together until fluffy and smooth. Gradually add the powdered sugar until desired sweetness and consistency are achieved. Mix in the vanilla, lemon juice, and zest if using.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Spread a thin layer of frosting over the top if desired. Carefully place the chilled cheesecake layer on top, then add the second lemon cake layer.
- Frost the Cake: Spread a generous amount of frosting over the top and sides of the cake, smoothing with a spatula or cake scraper. If the frosting becomes too soft, chill it briefly before continuing.
- Decorate and Chill: Garnish with additional blueberries and lemon zest for a fresh finish. Chill the cake for at least one hour before slicing to allow the layers to set firmly.
Notes
- You can bake all components a day in advance to save time on assembly.
- For a lighter texture, sift the flour before mixing.
- If your frosting is too soft, refrigerate for 10–15 minutes before spreading.
- Frozen blueberries work well, but keep them unthawed to avoid discoloration and watery batter.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 38g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg