Lemon Blueberry Cheesecake Cake with Creamy Layers
This show-stopping dessert blends tangy lemon cake, rich cheesecake, and juicy blueberry sauce for the ultimate layered treat.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ 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
Instructions
Bake cake layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla, lemon zest, and lemon juice. Alternately add dry ingredients and buttermilk, mixing just until combined. Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
Make cheesecake layer: Preheat oven to 325°F (163°C). In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and lemon juice. Pour into a greased 9-inch springform pan. Bake 40–45 minutes until set but slightly jiggly in center. Cool fully.
Prepare blueberry sauce: In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until bubbly. Stir in cornstarch slurry and cook until thickened. Cool completely.
Assemble cake: Place one lemon cake layer on a serving plate. Spread half the blueberry sauce over it. Add the cheesecake layer, then spread remaining blueberry sauce on top. Place the second lemon cake layer on top.
Frost: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Frost cake with whipped cream.
Chill: Refrigerate at least 2 hours before slicing and serving.
Notes
Always cool cake and cheesecake layers completely before assembling.
Fresh lemon zest and juice brighten the flavor—don’t skip!
For a bakery-style finish, garnish with lemon slices, blueberries, or edible flowers.
Store leftovers covered in the refrigerator for up to 3 days.
