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Lemon Blueberry Cheesecake Cake – Creamy Layers, Tangy Fruit Topping & The Ultimate Party Dessert

Looking for a show-stopping dessert that blends the creamy richness of cheesecake with the bright zing of lemon and blueberries? This Lemon Blueberry Cheesecake Cake is a true celebration of flavor and texture — with moist lemon cake layers, a luscious blueberry topping, and a velvety cheesecake center that holds everything together. Perfect for birthdays, holidays, baby showers, or bridal brunches, this cake is a beautiful hybrid between cheesecake and layer cake. Each bite is an irresistible mix of tangy lemon, sweet blueberry, and smooth, creamy indulgence. Whether you’re a cheesecake lover, a cake enthusiast, or just someone who loves a great dessert, this is your new favorite recipe.
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Prep Time 30 minutes
bake & Chill Time 3 hours 30 minutes
Total Time 4 hours
Servings: 14 servings
Ingredients Equipment Method Notes

Ingredients
  

🍰 For the Lemon Cake Layers
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice freshly squeezed
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
🍰 For the Cheesecake Layer
  • 2 8 oz blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
🫐 For the Blueberry Topping
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch + 1 tbsp water slurry
🍰 For the Frosting
  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream as needed

Equipment

  • 2 round 8-inch cake pans
  • 1 8-inch springform pan (for cheesecake layer)
  • Electric mixer or stand mixer
  • Mixing bowls
  • Rubber spatula
  • Cooling rack
  • Small saucepan
  • Zester & juicer
  • Offset spatula
  • Cake stand or platter
  • 🎂 You’ll be stacking love, layer by layer.

Method
 

Step 1: Make the Cheesecake Layer
  1. Preheat oven to 325°F (165°C).
  2. Line an 8-inch springform pan with parchment and grease the sides.
  3. In a bowl, beat cream cheese until smooth.
  4. Add sugar, eggs, vanilla, sour cream, and flour. Mix until creamy.
  5. Pour into prepared pan and bake for 40–45 minutes until just set.
  6. Let cool completely, then refrigerate until firm (1–2 hours or overnight).
❄️ Make ahead tip: Cheesecake can be made a day in advance.
    Step 2: Bake the Lemon Cake Layers
    1. Preheat oven to 350°F (175°C).
    2. Grease and line two 8-inch cake pans.
    3. Cream butter and sugar together until light and fluffy.
    4. Add eggs one at a time, beating well.
    5. Mix in lemon zest, lemon juice, and vanilla.
    6. In a separate bowl, whisk together flour, baking powder, and salt.
    7. Add dry ingredients alternately with buttermilk, starting and ending with dry.
    8. Divide batter between pans and bake 28–32 minutes, or until toothpick comes out clean.
    9. Cool in pans for 10 minutes, then transfer to wire racks.
    🍋 Lemon zest is the secret to bold citrus flavor!
      Step 3: Make the Blueberry Topping
      1. In a saucepan over medium heat, combine:
      2. Blueberries
      3. Sugar
      4. Lemon juice
      5. Water
      6. Bring to a simmer and cook for 5–6 minutes, stirring occasionally.
      7. Mix cornstarch with water and stir into blueberries.
      8. Cook until thickened, then remove from heat. Cool completely.
      🫐 Use fresh or frozen berries — both work perfectly!
        Step 4: Prepare the Frosting
        1. Beat butter and cream cheese together until creamy.
        2. Add powdered sugar gradually.
        3. Mix in lemon juice, vanilla, and cream if needed for consistency.
        4. Beat until light and fluffy.
        Step 5: Assemble the Cake
        1. Level the cake layers if needed.
        2. Place one lemon cake layer on your cake stand.
        3. Add the cheesecake layer (carefully un-molded from the springform).
        4. Spread a thin layer of frosting over the cheesecake.
        5. Top with second lemon cake layer.
        6. Frost the top and sides with cream cheese frosting.
        7. Spoon blueberry topping over the top (let it drip for a dramatic look).
        8. Garnish with extra lemon zest or fresh blueberries.
        🎂 Chill for 30 minutes before slicing for best results.

          Notes

          🧊 Storage & Reheating
          Refrigerator
          Store covered in the fridge for up to 5 days.
          Let sit at room temp 10 minutes before serving for best texture.
          Freezer
          Freeze unfrosted cake and cheesecake layers separately for up to 1 month.
          Assemble after thawing and chilling.
          ❄️ Frosted slices can also be individually frozen and wrapped for later!
          🥄 Variations
          🍓 Strawberry Cheesecake Cake – Use strawberries instead of blueberries.
          🍊 Lemon-Orange Twist – Add orange zest and juice for citrus depth.
          🧁 Cupcake Version – Make individual minis using cupcake pans.
          🥥 Coconut Lemon Version – Add shredded coconut to the frosting and topping.
          🫐 Gluten-Free Version – Use a 1:1 gluten-free flour blend.
          ❓ 10 FAQs
          1. Can I use a boxed cake mix?
          Yes, a lemon cake mix works in a pinch! Bake as directed for two layers.
          2. Can I use jarred blueberry topping?
          Sure! Homemade has the best flavor, but jarred works for speed.
          3. How do I prevent cheesecake from cracking?
          Bake low and slow, and don’t overmix. A water bath is optional but helps.
          4. Can I skip the cheesecake layer?
          Yes, just frost the cake and top with blueberry compote for a simpler dessert.
          5. Can I use frozen blueberries?
          Absolutely! Just don’t thaw them first for the topping.
          6. Can I make this the day before?
          Yes! In fact, it’s better chilled overnight — flavors intensify beautifully.
          7. What frosting alternatives work?
          Swiss meringue buttercream or whipped mascarpone frosting both work well.
          8. Is this overly sweet?
          Nope! The tart lemon and fruit topping balance the richness perfectly.
          9. Can I make this in 9-inch pans?
          Yes, reduce baking time slightly and adjust cheesecake thickness accordingly.
          10. How do I transport it?
          Chill it fully, then box in a cake carrier and keep cold during transport.
          🏁 Conclusion
          This Lemon Blueberry Cheesecake Cake is a dessert worth celebrating. With tender lemon cake, rich cheesecake, and a bright fruit topping, it's a triple-threat of flavor, texture, and beauty. Each bite is a burst of citrus, creaminess, and berry goodness — an experience that feels both homemade and high-end.
          Make it for birthdays, holidays, or when you just want to bake something unforgettable. One slice and you'll see why it deserves a spot in your recipe hall of fame.