Description
A luscious Lemon Blueberry Cheesecake Cake that combines a creamy blueberry-studded cheesecake with moist lemon cake layers, all wrapped in a tangy lemon cream cheese frosting—perfect for special occasions or summer celebrations.
Ingredients
Units
Scale
- For the Blueberry Cheesecake:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Lemon Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Make the Blueberry Cheesecake: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Gently fold in blueberries.
- Pour into prepared pan and bake for 40–45 minutes or until set. Cool completely, then chill in fridge for at least 4 hours or overnight.
- Make the Lemon Cake: Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla. Beat until fluffy.
- Assemble: Place one lemon cake layer on a serving plate. Top with the cheesecake layer, then the second lemon cake. Frost the top and sides with lemon cream cheese frosting.
- Chill before serving for clean slices.
Notes
- Ensure cheesecake is fully chilled for easy layering.
- Use fresh blueberries for best texture, but frozen works too (do not thaw).
- Lemon curd or blueberry jam can be added between layers for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 52g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 125mg
