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Lemon Blueberry Cheesecake Cake

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Lemon Blueberry Cheesecake Cake is a summertime star! Its refreshing flavors and stunning layers make it a favorite for warm-weather gatherings. Imagine this: a fluffy cake with bright lemon zest, a creamy cheesecake center bursting with juicy blueberries, and a tangy cream cheese frosting to tie it all together.

The lemon cuts through the richness, offering a zesty punch. Meanwhile, blueberries add bursts of sweetness and beautiful color. This combination creates a multi-layered dessert, visually appealing and incredibly satisfying. It’s no wonder this cake is so popular during the summer months.

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This dessert is perfect for picnics, potlucks, or simply as a refreshing treat after a long, hot day. It’s a showstopper that delights both the eyes and the taste buds!

Recipe

Ingredients List

Lemon Cake:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter (room temperature)
  • Eggs
  • Vanilla extract
  • Lemon zest
  • Milk
  • Lemon juice

Blueberry Cheesecake:

  • Cream cheese (full-fat, room temperature)
  • Granulated sugar
  • All-purpose flour
  • Sour cream
  • Lemon juice
  • Lemon zest
  • Eggs
  • Egg yolks
  • Fresh blueberries

Lemon Cream Cheese Frosting:

  • Cream cheese (full-fat, room temperature)
  • Unsalted butter (room temperature)
  • Powdered sugar
  • Vanilla extract
  • Lemon juice
  • Lemon zest

Important Notes:

  • Using room temperature ingredients ensures everything mixes smoothly for the best results.
  • Fresh blueberries are ideal for this recipe, offering vibrant flavor and beautiful color.
  • Full-fat cream cheese creates the richest, creamiest cheesecake layer.

Preparation Steps

Lemon Cake Preparation:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk Dry Ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Cream Butter & Sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Add Eggs & Vanilla: Beat eggs into the butter mixture one at a time, then stir in vanilla extract.
  5. Combine Wet & Dry: Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry. Mix until just combined – do not overmix!
  6. Fold in Zest & Juice: Gently fold in the lemon zest and lemon juice.
  7. Bake: Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Blueberry Cheesecake Layer:

  1. Prep Blueberries: Rinse and gently pat dry fresh blueberries. If using frozen, do not thaw.
  2. Beat Cream Cheese & Sugar: Beat cream cheese and sugar until smooth and creamy.
  3. Add Eggs & Yolks: Add eggs and egg yolks one at a time, beating well after each addition.
  4. Add Sour Cream & Flavorings: Beat in sour cream, lemon juice, and lemon zest.
  5. Fold in Blueberries: Gently fold in prepared blueberries.
  6. Prepare Water Bath: Wrap the bottom of a 9-inch springform pan tightly with foil. Place pan inside a larger roasting pan.

Lemon Cream Cheese Frosting:

  1. Beat Cream Cheese & Butter: Beat cream cheese and butter until light and fluffy.
  2. Add Powdered Sugar: Gradually add powdered sugar, beating well after each addition.
  3. Flavorings: Mix in vanilla, lemon juice, and lemon zest.

Assembling the Cake:

  1. Level Cakes (if needed): Use a serrated knife to level the tops of the lemon cakes if they domed during baking.
  2. Layer 1: Cake & Cheesecake: Place one lemon cake layer on a serving plate. Top with the blueberry cheesecake mixture, spreading evenly.
  3. Layer 2: Second Cake: Place the second lemon cake layer on top.
  4. Chill: Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the cheesecake layer to set.
  5. Frost: Spread the lemon cream cheese frosting over the top and sides of the cake.
  6. Decorate (optional): Garnish with fresh blueberries and lemon slices, if desired.

Important Note:

The instructions above assume standard quantities for each ingredient. Please adjust these steps if you’ve modified the recipe.

Baking Tips and Tricks

Moist Lemon Cake

  • Don’t Overmix: Overmixing develops gluten, leading to a tough cake. Mix until ingredients are just combined.
  • Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for even blending.
  • Avoid Overbaking: Check cake doneness with a toothpick; it should come out with a few moist crumbs.

Smooth Cheesecake Layer

  • Room Temperature Cream Cheese: Softened cream cheese mixes smoothly, preventing lumps.
  • Low-Speed Mixing: Beat cheesecake ingredients on low to minimize air bubbles which can cause cracking.
  • Water Bath: A water bath provides gentle, even heat, helping prevent cracks and a rubbery texture.

Perfect Frosting

  • Softened Ingredients: Room temperature butter and cream cheese are crucial for a fluffy frosting.
  • Flavor Balance: Add lemon juice and zest gradually, tasting as you go to achieve your desired tanginess.
  • Chill Before Frosting: Briefly chill the assembled cake to help frosting spread smoothly and prevent it from melting into the cake layers.

Additional Tip:

For a beautiful final touch, use a piping bag to add elegant swirls of frosting and decorate with fresh blueberries and lemon zest.

FAQs

How to prevent the cheesecake layer from cracking?

  • Room Temperature Ingredients: Cold cream cheese can cause lumps and lead to cracking.
  • Don’t Overmix: Overmixing incorporates too much air, causing the cheesecake to rise and then fall, resulting in cracks.
  • Water Bath: Use a water bath to ensure gentle, even baking and prevent cracking.
  • Avoid Overbaking: An overbaked cheesecake will dry out and crack. Check it slightly before the recommended bake time.

Can I use frozen blueberries?

  • Yes, but with a Note: Frozen blueberries work, but may release more liquid. Don’t thaw them before adding to the batter to minimize excess moisture.

Tips for perfect lemon flavor balance.

  • High-Quality Lemons: Use fresh, flavorful lemons for the best zest and juice.
  • Taste as You Go: Adjust lemon juice and zest to your preference.
  • Balance with Sweetness: The lemon flavor should complement the sweetness of the cake and cheesecake, not overpower it.

Storage recommendations.

  • Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing (Optional): You can freeze individual slices for longer storage. Wrap tightly and thaw in the refrigerator before serving.

Serving and Presentation Suggestions

  • Garnish Ideas: Elevate this cake with fresh blueberries, lemon slices, sprigs of mint, or a light dusting of powdered sugar.
  • Serving Size: This cake is rich and decadent! Plan for smaller slices, about 1/12th to 1/16th of the cake per serving.
  • Beautiful Presentation: For an elegant touch, slice and plate the cake directly on a cake stand. Decorate around the base with additional blueberries and lemon wedges.
  • Special Occasions: This layered cake is a showstopper, perfect for birthdays, potlucks, and summer celebrations.

The tang of lemon, the sweetness of blueberries, and the silky cream cheese layer come together harmoniously in this Lemon Blueberry Cheesecake Cake. It’s a layered masterpiece as beautiful to behold as it is delicious. This recipe is one you’ll want to make again and again throughout the summer.

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Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake combines the delightful flavors of a citrusy lemon cake, luscious cheesecake filling, and bursts of sweet blueberries. The result is a layered dessert perfect for summer gatherings. The tangy lemon zest complements the sweetness of the cake. Meanwhile, the blueberry cheesecake layer adds creamy richness and a beautiful pop of color. Topped with a zesty lemon cream cheese frosting, this dessert is a refreshing and indulgent treat.

  • Total Time: 1 hour 30 minutes (plus cooling and chilling time)
  • Yield: 12-16 servings

Ingredients

Lemon Cake:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter (room temperature)
  • Eggs
  • Vanilla extract
  • Lemon zest
  • Milk
  • Lemon juice

Blueberry Cheesecake:

  • Cream cheese (full-fat, room temperature)
  • Granulated sugar
  • All-purpose flour
  • Sour cream
  • Lemon juice
  • Lemon zest
  • Eggs
  • Egg yolks
  • Fresh blueberries

Lemon Cream Cheese Frosting:

  • Cream cheese (full-fat, room temperature)
  • Unsalted butter (room temperature)
  • Powdered sugar
  • Vanilla extract
  • Lemon juice
  • Lemon zest

Important Notes:

  • Using room temperature ingredients ensures everything mixes smoothly for the best results.
  • Fresh blueberries are ideal for this recipe, offering vibrant flavor and beautiful color.
  • Full-fat cream cheese creates the richest, creamiest cheesecake layer.

Instructions

Lemon Cake Preparation:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk Dry Ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Cream Butter & Sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Add Eggs & Vanilla: Beat eggs into the butter mixture one at a time, then stir in vanilla extract.
  5. Combine Wet & Dry: Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry. Mix until just combined – do not overmix!
  6. Fold in Zest & Juice: Gently fold in the lemon zest and lemon juice.
  7. Bake: Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Blueberry Cheesecake Layer:

  1. Prep Blueberries: Rinse and gently pat dry fresh blueberries. If using frozen, do not thaw.
  2. Beat Cream Cheese & Sugar: Beat cream cheese and sugar until smooth and creamy.
  3. Add Eggs & Yolks: Add eggs and egg yolks one at a time, beating well after each addition.
  4. Add Sour Cream & Flavorings: Beat in sour cream, lemon juice, and lemon zest.
  5. Fold in Blueberries: Gently fold in prepared blueberries.
  6. Prepare Water Bath: Wrap the bottom of a 9-inch springform pan tightly with foil. Place pan inside a larger roasting pan.

Lemon Cream Cheese Frosting:

  1. Beat Cream Cheese & Butter: Beat cream cheese and butter until light and fluffy.
  2. Add Powdered Sugar: Gradually add powdered sugar, beating well after each addition.
  3. Flavorings: Mix in vanilla, lemon juice, and lemon zest.

Assembling the Cake:

  1. Level Cakes (if needed): Use a serrated knife to level the tops of the lemon cakes if they domed during baking.
  2. Layer 1: Cake & Cheesecake: Place one lemon cake layer on a serving plate. Top with the blueberry cheesecake mixture, spreading evenly.
  3. Layer 2: Second Cake: Place the second lemon cake layer on top.
  4. Chill: Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the cheesecake layer to set.
  5. Frost: Spread the lemon cream cheese frosting over the top and sides of the cake.
  6. Decorate (optional): Garnish with fresh blueberries and lemon slices, if desired.

Notes

  • Fresh vs. Frozen Blueberries: Fresh blueberries are preferred for their vibrant flavor, but frozen blueberries can also be used (do not thaw them before incorporating).
  • Adjusting Sweetness: The lemon flavor in this recipe is balanced with the sweetness of the cake and frosting. Adjust the sugar or lemon quantities to suit your personal preference.
  • Make-Ahead Option: This cake can be assembled the day before serving. Store it in the refrigerator and frost just before indulging.
  • Author: Juana M. Benedict
  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes (combined cake and cheesecake layers)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 450
  • Sugar: 40g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: Cake

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