Lemon Blueberry Cheesecake Cake is a stunning and flavorful dessert that combines layers of moist lemon cake, rich cheesecake filling, and a vibrant blueberry compote. This indulgent treat is perfect for special occasions, offering the perfect balance of tart citrus, sweet berries, and creamy cheesecake.
Why You’ll Love This Recipe
- Three Delicious Layers – Moist lemon cake, creamy cheesecake, and fresh blueberry filling create an irresistible combination.
- Perfect for Any Occasion – Great for birthdays, holidays, or any celebration.
- Bursting with Flavor – A delightful balance of tangy lemon and sweet blueberries.
- Make-Ahead Friendly – Tastes even better after chilling overnight!
Ingredients
For the Lemon Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Lemon Cake
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in vanilla extract.
3. Prepare the Blueberry Filling
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat until the mixture thickens, about 5-7 minutes.
- Remove from heat and let cool.
4. Assemble the Cake
- Place one cooled lemon cake layer on a serving plate. Spread cheesecake filling evenly on top.
- Spoon blueberry filling over the cheesecake layer, spreading it to the edges.
- Top with the second lemon cake layer and gently press down.
- Refrigerate for at least 4 hours or overnight to set.
5. Serve and Enjoy
- Garnish with fresh blueberries and lemon zest before serving.
- Slice and enjoy chilled!
Servings and Timing
- Servings: 10-12 slices
- Preparation Time: 30 minutes
- Baking Time: 25 minutes
- Chilling Time: 4+ hours
- Total Time: About 5 hours (including chilling)
Variations
- Mini Cheesecake Versions – Bake in muffin tins for individual servings.
- Gluten-Free – Use a gluten-free flour blend for the lemon cake.
- Vegan Version – Use dairy-free cream cheese, plant-based milk, and egg substitutes.
- Lemon Raspberry Twist – Swap blueberries for fresh raspberries.
- Coconut Lemon Cake – Add shredded coconut to the lemon cake batter for extra flavor.
Storage/Reheating
- Refrigeration: Store covered in the fridge for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for 1-2 months. Thaw overnight in the fridge before serving.
- Best Served Chilled: Keep refrigerated until ready to eat for the best texture.
FAQs
1. Can I use frozen blueberries for the filling?
Yes! No need to thaw—just cook a little longer to reduce excess moisture.
2. Can I make the cake in advance?
Yes! It actually tastes better after chilling overnight.
3. How do I keep the layers from sliding?
Make sure the cake is fully cooled before assembling, and refrigerate after stacking.
4. Can I use lemon extract instead of fresh lemons?
Fresh lemon juice and zest provide the best flavor, but you can substitute ½ teaspoon lemon extract if needed.
5. What can I use instead of sour cream?
Greek yogurt is a great substitute for a slightly tangier flavor.
6. Can I use a cake mix instead?
Yes, a lemon cake mix can save time, but homemade cake provides the best texture and flavor.
7. Can I use a springform pan?
Yes, if you want to bake and assemble in the same pan, a 9-inch springform pan works well.
8. How do I prevent my cheesecake layer from cracking?
Bake the cheesecake at a lower temperature and let it cool gradually in the oven.
9. Can I add a frosting?
A light lemon glaze or whipped cream frosting would pair beautifully with this cake.
10. What should I serve with this cake?
A side of whipped cream or vanilla ice cream makes a perfect pairing!
Conclusion
Lemon Blueberry Cheesecake Cake is a delightful dessert that combines tangy lemon, sweet blueberries, and creamy cheesecake in every bite. Whether for a special occasion or just to treat yourself, this cake is sure to impress. Try it today and enjoy a slice of citrusy bliss!
Print
Lemon Blueberry Cheesecake Cake
- Prep Time: 30 minutes
- Cook Time: 4+ hours
- Total Time: About 5 hours (including chilling)
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Lemon Blueberry Cheesecake Cake is an indulgent, multi-layered dessert featuring moist lemon cake, creamy cheesecake filling, and a vibrant blueberry compote. This stunning cake is perfect for birthdays, holidays, or special occasions, offering the perfect balance of citrusy tang, sweet berries, and rich creaminess.
Ingredients
For the Lemon Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
1. Prepare the Lemon Cake
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in vanilla extract.
3. Prepare the Blueberry Filling
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat until the mixture thickens, about 5-7 minutes.
- Remove from heat and let cool.
4. Assemble the Cake
- Place one cooled lemon cake layer on a serving plate. Spread cheesecake filling evenly on top.
- Spoon blueberry filling over the cheesecake layer, spreading it to the edges.
- Top with the second lemon cake layer and gently press down.
- Refrigerate for at least 4 hours or overnight to set.
5. Serve and Enjoy
- Garnish with fresh blueberries and lemon zest before serving.
- Slice and enjoy chilled!
Notes
- Mini Cheesecake Versions: Bake in muffin tins for individual servings.
- Gluten-Free: Use a gluten-free flour blend for the lemon cake.
- Vegan Version: Use dairy-free cream cheese, plant-based milk, and egg substitutes.
- Lemon Raspberry Twist: Swap blueberries for fresh raspberries.
- Coconut Lemon Cake: Add shredded coconut to the lemon cake batter for extra flavor.
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