Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake is the ultimate spring and summer dessert! With its moist lemon cake filled with juicy blueberries, a creamy blueberry cheesecake layer, and a sweet yet tangy lemon cream cheese frosting, this cake is perfect for any special occasion. Whether it’s a birthday, picnic, or family gathering, this delightful treat will impress everyone at the table.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Blueberry Cheesecake:
• For the Lemon Blueberry Cake:
• For the Lemon Cream Cheese Frosting:
• For Garnish:
• How to Make Lemon Blueberry Cheesecake Cake
• Step 1: Make the Blueberry Cheesecake
• Step 2: Make the Lemon Blueberry Cake
• Step 3: Make the Lemon Cream Cheese Frosting
• Step 4: Assemble the Cake
• How to Serve Lemon Blueberry Cheesecake Cake
• Pair with Fresh Berries
• Accompany with Ice Cream
• Add Whipped Cream
• Garnish with Mint Leaves
• How to Perfect Lemon Blueberry Cheesecake Cake
• Best Side Dishes for Lemon Blueberry Cheesecake Cake
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Lemon Blueberry Cheesecake Cake
• Reheating Lemon Blueberry Cheesecake Cake
• Frequently Asked Questions
• What is Lemon Blueberry Cheesecake Cake?
• Can I use frozen blueberries for this recipe?
• How long does it take to make Lemon Blueberry Cheesecake Cake?
• Can I customize this recipe?
• How should I store leftovers?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Delicious Flavor Combination: The blend of lemon and blueberry creates a refreshing taste that is light yet satisfying.
• Showstopper Appearance: Layered cakes are visually stunning and sure to steal the spotlight at any event.
• Versatile for Occasions: Ideal for birthdays, holidays, or just because—you’ll find excuses to make this cake!
• Easy to Follow Instructions: With clear steps, even novice bakers can achieve impressive results.
• Perfect Texture: The combination of fluffy cake and rich cheesecake gives each bite a delightful contrast.

Tools and Preparation

Before diving into this recipe, gather the essential tools. Having everything ready will streamline your baking process.

Essential Tools and Equipment

• 8-inch springform pan
• 2 (8-inch) round cake pans
• Mixing bowls
• Electric mixer
• Food processor
• Whisk
• Parchment paper

Importance of Each Tool

• Springform Pan: Ideal for baking cheesecakes as it allows easy removal without damaging the edges.
• Electric Mixer: Helps achieve fluffy batter quickly and efficiently, essential for both cake and frosting.
• Parchment Paper: Prevents sticking and ensures easy release from the pans after baking.

Ingredients

For the Blueberry Cheesecake:

• 3/4 cup fresh blueberries
• 16 oz. cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 2 eggs + 1 egg yolk, room temperature
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Lemon Blueberry Cake:

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup unsalted butter, room temperature
• 1 1/3 cups granulated sugar
• 2 eggs + 1 egg white
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons lemon zest
• 1/2 cup milk
• 3 tablespoons lemon juice
• 1 1/2 cups blueberries (fresh or frozen, do not thaw if using frozen)
• 3–4 teaspoons flour (for tossing blueberries)

For the Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick-style cream cheese, softened
• 1 cup unsalted butter, softened
• 1/4 teaspoon salt
• 3 1/2 – 4 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest

For Garnish:

• Lemon wedges
• Fresh blueberries

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How to Make Lemon Blueberry Cheesecake Cake

Step 1: Make the Blueberry Cheesecake

Preheat oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

1. In a food processor, pulse the blueberries and cream cheese until smooth. Transfer to a mixing bowl.
2. Add sugar and flour; beat until creamy. Mix in vanilla extract.
3. Add eggs one at a time; mix gently after each addition—do not overmix.
4. Stir in sour cream and heavy cream until smooth.
5. Pour batter into prepared springform pan; smooth the top. Place pan in a larger roasting pan.
6. Pour boiling water into roasting pan halfway up the sides of springform pan (avoid getting water in the batter).
7. Bake for 40-45 minutes or until center is set.
8. Remove from water bath; run a thin knife around edges and cool to room temperature before refrigerating for several hours or overnight.

Step 2: Make the Lemon Blueberry Cake

Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans; line bottoms with parchment paper.

1. In a bowl, whisk together flour, cornstarch, baking powder, and salt; set aside.
2. In another bowl, mix milk and lemon juice; let sit for a few minutes to curdle.
3. Beat butter and sugar on medium-high speed for about four minutes until pale and fluffy.
4. Reduce speed to low; add eggs one at a time while mixing well after each addition. Stir in vanilla extract and lemon zest.
5. Alternately add flour mixture and milk mixture in three additions; begin and end with flour—mix until just combined (do not overmix).
6. Toss blueberries with flour in a small bowl; gently fold them into batter.
7. Divide batter evenly between prepared cake pans; smooth tops.
8. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
9. Cool in pans for 10-15 minutes before transferring to wire rack to cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

Beat butter and cream cheese on medium speed until smooth—avoid overbeating before adding sugar to prevent runny frosting.

1. Mix in vanilla extract, salt, and lemon zest.
2. Gradually add powdered sugar until desired sweetness and thickness is reached—beat until smooth.

Step 4: Assemble the Cake

Place one lemon blueberry cake layer on a serving plate; spread a thin layer of lemon cream cheese frosting on top.

1. Place blueberry cheesecake layer on top; spread another thin layer of frosting over it.
2. Add second lemon blueberry cake layer on top; frost entire cake with remaining frosting.
3. Decorate with fresh blueberries and lemon wedges.
4. Refrigerate for at least 45 minutes before slicing to help layers set.

Enjoy your delicious Lemon Blueberry Cheesecake Cake!

How to Serve Lemon Blueberry Cheesecake Cake

Serving your Lemon Blueberry Cheesecake Cake can elevate its presentation and flavor experience. Here are some delightful ways to enjoy this dessert, making it perfect for any occasion.

Pair with Fresh Berries

• Juicy Blueberries: Scatter fresh blueberries on top for a burst of flavor and a pop of color.
• Raspberry Sauce: Drizzle raspberry sauce around the plate for a tangy contrast to the sweetness.

Accompany with Ice Cream

• Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside each slice for a rich pairing.
• Lemon Sorbet: A refreshing lemon sorbet complements the cake’s citrus notes beautifully.

Add Whipped Cream

• Homemade Whipped Cream: Top each slice with dollops of homemade whipped cream for extra creaminess.
• Flavored Whipped Cream: Infuse whipped cream with lemon zest or vanilla extract for added flavor.

Garnish with Mint Leaves

• Fresh Mint: Place a few mint leaves on the side or top of the cake slice for a refreshing touch and vibrant color.

How to Perfect Lemon Blueberry Cheesecake Cake

To ensure your Lemon Blueberry Cheesecake Cake turns out perfectly every time, consider these essential tips.

• Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and butter are at room temperature. This helps create a smooth batter and better texture.
• Don’t Overmix the Batter: Mix just until combined to prevent a dense cake. Overmixing can lead to tough textures.
• Toss Blueberries in Flour: Coating blueberries in flour before adding them to the batter prevents them from sinking during baking.
• Check for Doneness: Use a toothpick inserted into the center; it should come out clean when your cake is done baking.
• Chill Before Slicing: Refrigerate the assembled cake for at least 45 minutes before cutting. This helps set the layers and makes slicing easier.

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Best Side Dishes for Lemon Blueberry Cheesecake Cake

Pairing side dishes with your Lemon Blueberry Cheesecake Cake can enhance your dessert experience. Here are some delightful options that complement its flavors well.

1. Classic Vanilla Ice Cream: A scoop provides creamy richness that balances the tangy cheesecake layers.
2. Citrus Salad: A refreshing salad made with mixed citrus fruits adds brightness and acidity to contrast with sweetness.
3. Light Berry Compote: A warm compote made from mixed berries brings additional fruity flavors that harmonize beautifully.
4. Lemon Basil Sorbet: This refreshing sorbet cleanses the palate while enhancing the citrus notes of the cake.
5. Cheese Platter: A selection of soft cheeses pairs well, offering a savory balance to the sweet dessert.
6. Chocolate Covered Strawberries: These indulgent treats add an elegant touch while providing a sweet chocolate contrast.

Common Mistakes to Avoid

When making your Lemon Blueberry Cheesecake Cake, keep these common errors in mind to ensure your dessert turns out perfectly.

• Using Cold Ingredients: Always use room temperature cream cheese and eggs. Cold ingredients can lead to a lumpy batter and uneven baking.
• Overmixing the Batter: Mix the batter just until combined. Overmixing can create a dense cake instead of a light, fluffy texture.
• Skipping the Water Bath: The blueberry cheesecake layer benefits from a water bath. It helps prevent cracking and ensures even cooking.
• Not Tossing Blueberries in Flour: Tossing blueberries in flour before adding them to the batter prevents them from sinking to the bottom during baking.
• Rushing Cooling Time: Allow your cake layers and cheesecake to cool completely before frosting. This helps the frosting adhere better and keeps it from melting.

Refrigerator Storage

• Store leftovers in an airtight container for up to 5 days.
• Keep the cake refrigerated if not consumed immediately after serving.

Freezing Lemon Blueberry Cheesecake Cake

• Wrap individual slices or whole cakes tightly in plastic wrap, then place them in an airtight container.
• The cake can be frozen for up to 3 months.

Reheating Lemon Blueberry Cheesecake Cake

• Oven: Preheat to 350°F (175°C) and heat slices for about 10-15 minutes.
• Microwave: Heat on medium power for 20-30 seconds at a time until warm.
• Stovetop: Place slices on a skillet over low heat, covering with a lid for even warming.

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Frequently Asked Questions

What is Lemon Blueberry Cheesecake Cake?

Lemon Blueberry Cheesecake Cake is a layered dessert featuring moist lemon-flavored cake, a creamy blueberry cheesecake layer, and tangy lemon cream cheese frosting.

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Just remember not to thaw them before adding them to the batter.

How long does it take to make Lemon Blueberry Cheesecake Cake?

The total time is approximately 2 hours and 20 minutes, including preparation, baking, and cooling times.

Can I customize this recipe?

Absolutely! You can add other fruits or adjust the lemon flavor according to your taste preferences.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Final Thoughts

This Lemon Blueberry Cheesecake Cake is not only delightful but also versatile enough for any occasion. Its refreshing flavors make it perfect for spring and summer gatherings. Don’t hesitate to try your own variations; you might discover new favorites along the way!

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