Lemon Blueberry Cheesecake Cake
A Zesty, Creamy, and Elegant Dessert for Any Occasion
If you're searching for a dessert that delivers both brightness and richness, look no further than this Lemon Blueberry Cheesecake Cake. This layered masterpiece brings together the tangy sweetness of lemon cake, the silky richness of cheesecake, and the juicy burst of blueberries in every slice. Whether you're hosting a summer party, celebrating a special occasion, or simply treating yourself to something spectacular, this cake is bound to impress.
What Makes This Cake So Special?
Two Desserts in One: A luscious cheesecake layer tucked between fluffy lemon cake layers makes this a unique hybrid treat.
Visually Stunning: Topped with a drizzle of lemon glaze and a handful of berries, this cake is a centerpiece-worthy dessert.
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Ingredients You'll Need
For the Cheesecake Layer:
100g (½ cup) granulated sugar
2 large eggs1 tsp vanilla extract
2 tbsp all-purpose flour
¼ cup sour creamFor the Lemon Cake:
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups blueberries (fresh or frozen), tossed in 1 tbsp flour
Optional Lemon Glaze:
1 cup powdered sugar
1–2 tbsp fresh lemon juiceStep-by-Step Instructions
Step 1: Make the Cheesecake Layer
Preheat your oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
In a large bowl, beat the cream cheese until it's fully smooth and creamy. Add sugar and mix until light and creamy. Beat in eggs one at a time, then add vanilla, flour, and sour cream. Blend until smooth and creamy.
Transfer the cheesecake batter into the baking pan and bake for 35 to 40 minutes, or until the center is firm and set. Let it cool at room temperature, then refrigerate for at least 2 hours or overnight.
Step 2: Bake the Lemon Cake
Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt, and whisk until well blended. In another bowl, beat the butter and sugar together until the mixture is light and fluffy.
In another bowl, beat the butter and sugar together until the mixture becomes light in color and airy in texture. Add eggs one at a time. Mix in lemon zest, juice, and vanilla.
Slowly incorporate the dry ingredients, alternating with the buttermilk, and mix until just combined.Allow the cakes to cool fully on a wire rack before assembling. Gently fold in the blueberries coated in flour.
Divide the batter evenly between the pans and bake for 25–30 minutes. Allow the cakes to cool fully on a wire rack before assembling or frosting.
Step 3: Assemble Your Cake
Start by placing one lemon cake layer on a serving plate or cake stand. Carefully place the chilled cheesecake layer on top. Add the second lemon cake layer to complete the stack.
For an elegant finish, drizzle with lemon glaze and decorate with fresh blueberries or thin lemon slices.
Expert Tips for Success
Chill the Cheesecake Thoroughly: A cold, firm cheesecake layer makes stacking and slicing much easier.
Storage & Serving
Keep the assembled cake covered and refrigerated for up to 4 days. For the best flavor and consistency, let it sit at room temperature for 15–20 minutes before slicing.
To freeze, slice the cake and wrap each piece tightly in plastic wrap and foil.Keep in a freezer-safe container and freeze for up to one month. Thaw in the fridge overnight before serving.
Final Thoughts
This Lemon Blueberry Cheesecake Cake is more than just a dessert—it’s a celebration of fresh flavors and textures. With a creamy center, soft lemony cake, and sweet bursts of blueberry, it's as delicious as it is beautiful. Whether you’re baking for a birthday, brunch, or simply to satisfy your sweet tooth, this cake delivers on every level.