Go Back
Cheesecake has long been a beloved dessert, renowned for its rich and creamy texture. Over the years, innovative bakers have found ways to blend the classic cheesecake with traditional cakes, resulting in delightful combinations that offer the best of both worlds. Among these delectable creations, the Lemon Blueberry Cheesecake Cake stands out as a refreshing and vibrant choice, particularly appealing during the warmer months. The pairing of tart lemon with sweet blueberries creates a harmonious flavor profile that is not only delicious but also visually stunning, making it perfect for any occasion, from summer picnics to elegant dinner parties.

irresistible Lemon Blueberry Cheesecake Cake

Dive into the deliciousness of our irresistible Lemon Blueberry Cheesecake Cake recipe! This unique dessert blends zesty lemon and sweet blueberries for a refreshing treat perfect for any occasion. Follow our simple step-by-step guide to create a creamy cheesecake layer nestled between fluffy cake layers. It's visually stunning and a flavor explosion. Click through to explore the full recipe and impress your friends and family with this delightful dessert!
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup buttermilk

2 tablespoons lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 oz cream cheese, softened

¼ cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for garnish)

For the Blueberry Sauce:

1 cup fresh blueberries

2 tablespoons sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional, for thicker sauce)

2 tablespoons water

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

      Add Buttermilk and Flavoring: Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract until just combined. Gradually fold in the dry ingredients until smooth.

        Prepare the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and sugar until creamy. Add the egg and vanilla extract, mixing until smooth. Gently fold in the fresh blueberries.

          Layer the Mixtures: Pour half of the cake batter into the prepared cake pan. Spoon the cheesecake mixture over the batter, spreading it evenly. Top with the remaining cake batter.

            Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

              Make the Blueberry Sauce: In a small saucepan over medium heat, combine the fresh blueberries, sugar, lemon juice, and water. If you prefer a thicker sauce, mix cornstarch with a tablespoon of cold water and stir it in. Simmer until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool.

                Assemble and Serve: Once the cake is completely cool, drizzle the blueberry sauce on top and garnish with additional fresh blueberries. Slice and serve chilled or at room temperature.

                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10

                    - Presentation Tips: Serve slices on white plates to make the colors pop, and add a sprig of mint for a touch of freshness.