Lemon Blueberry Cheesecake Cake with Creamy Layers

Why You’ll Love This Recipe

I love how this recipe combines the richness of cheesecake with the light, citrusy freshness of lemon cake and the juicy sweetness of blueberries. It’s three desserts in one, layered into a single masterpiece. The blueberry sauce ties everything together with its fruity brightness, and the whipped cream frosting keeps it light instead of overly sweet. It’s perfect for birthdays, holidays, or whenever I want a dessert that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2½ cups all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 2 tablespoons lemon zest

• ¼ cup fresh lemon juice

For the Cheesecake Layer:

• 16 oz cream cheese, softened

• ⅔ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons lemon juice

For the Blueberry Sauce:

• 2 cups fresh or frozen blueberries

• ⅓ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Frosting:

• 1 cup heavy cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Bake the Lemon Cake Layers:
   I preheat the oven to 350°F (175°C), grease, and flour two 9-inch cake pans. In one bowl, I whisk flour, baking powder, and salt. In another, I beat the butter and sugar until fluffy, then add eggs one at a time. I mix in vanilla, lemon zest, and lemon juice. Alternating, I add the dry ingredients and buttermilk until just combined. I divide the batter between the pans and bake for 25–30 minutes, until a toothpick comes out clean.

2. Make the Cheesecake Layer:
   At 325°F (163°C), I prepare a 9-inch springform pan with non-stick spray. I beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla and lemon juice. I bake for 40–45 minutes, until set but slightly jiggly in the center. Once done, I let it cool completely.

3. Prepare the Blueberry Sauce:
   In a saucepan, I cook blueberries, sugar, and lemon juice over medium heat until bubbly. I stir in the cornstarch slurry and let it thicken before cooling it completely.

4. Assemble the Cake:
   On a serving plate, I place one lemon cake layer, spread half the blueberry sauce, then gently place the cheesecake layer on top. I add the rest of the blueberry sauce and finish with the second lemon cake layer.

5. Frost the Cake:
   I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Using a spatula, I frost the outside of the cake with the whipped cream for a light, airy finish.

6. Chill Before Serving:
   I refrigerate the assembled cake for at least 2 hours before slicing so all the layers firm up beautifully.

Servings and timing

This recipe makes 12 slices. It takes about 25 minutes to prep, 75 minutes to bake, and 2 hours 30 minutes to cool and chill. Total time: about 3 hours 40 minutes. Each slice is roughly 450 kcal, making it indulgent but worth every bite.

Variations

• I sometimes swirl fresh blueberries into the cheesecake batter for an extra fruity surprise.

• A touch of almond extract in the cake batter gives a bakery-style flavor.

• For a tangier frosting, I fold lemon curd into the whipped cream.

• Raspberries or blackberries can replace the blueberries for a fun twist.

• A thin layer of lemon curd between the cakes and cheesecake adds even more zing.

Storage/Reheating

I store the cake in the refrigerator, covered, for up to 4 days. It also freezes well—either whole (wrapped tightly) or in individual slices. I thaw it in the fridge overnight before serving. I don’t reheat this cake since it’s best enjoyed cold.

FAQs

Can I make the layers ahead of time?

Yes, I often bake the lemon cakes and cheesecake layer the day before. I store them wrapped in the fridge and assemble the cake the next day.

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work perfectly. I don’t thaw them first; I just cook them a little longer until the sauce thickens.

How do I keep the cheesecake layer from cracking?

I bake it gently and let it cool in the oven with the door cracked open. Even if it cracks, it won’t matter once it’s layered into the cake.

Can I frost this with cream cheese frosting instead of whipped cream?

Absolutely. Cream cheese frosting makes it richer and tangier, but I prefer the lighter whipped cream for balance.

How long should I chill the cake before serving?

At least 2 hours, but overnight is even better. This allows the layers to set firmly and the flavors to meld.

Conclusion

This Lemon Blueberry Cheesecake Cake with Creamy Layers is truly a celebration dessert. It’s vibrant, indulgent, and packed with flavor in every forkful—tart lemon, juicy blueberry, rich cheesecake, and fluffy whipped cream. Whenever I want to impress my guests or make a special occasion unforgettable, this is the cake I turn to.

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