Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake is a delightful treat that combines the refreshing flavors of lemon and blueberry in a stunning layered dessert. It is perfect for spring and summer gatherings, offering a beautiful balance of sweetness and tanginess. The moist lemon cake is complemented by a creamy blueberry cheesecake layer and topped with a luscious lemon cream cheese frosting. Whether it’s a birthday, holiday, or just a special family dinner, this cake will surely impress your guests!

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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
• Individual Slices
• With Beverages
• Plated Desserts
• How to Perfect Lemon Blueberry Cheesecake Cake
• Best Side Dishes for Lemon Blueberry Cheesecake Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Blueberry Cheesecake Cake
• Reheating Lemon Blueberry Cheesecake Cake
• Frequently Asked Questions
• Can I use frozen blueberries in Lemon Blueberry Cheesecake Cake?
• How long does it take to make Lemon Blueberry Cheesecake Cake?
• What can I customize in this Lemon Blueberry Cheesecake Cake?
• Can I make this cake ahead of time?
• How do I prevent my cheesecake layer from cracking?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Delicious Flavor Combination: The mix of lemon and blueberry creates a refreshing taste that appeals to everyone.
• Stunning Presentation: Its layered structure makes it visually impressive for any occasion.
• Versatile Dessert: Suitable for birthdays, picnics, or even casual weeknight dinners.
• Moist and Creamy: Each bite offers a perfect balance of moist cake and creamy cheesecake filling.
• Make-Ahead Friendly: You can prepare components in advance, making assembly easy.

Tools and Preparation

To make this Lemon Blueberry Cheesecake Cake, you’ll need some essential tools to ensure your baking experience goes smoothly.

Essential Tools and Equipment

• Springform pan
• Mixing bowls
• Food processor
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Parchment paper

Importance of Each Tool

• Springform pan: Allows for easy removal of the cheesecake layer without damaging it.
• Food processor: Quickly blends the blueberries with cream cheese for a smooth filling.
• Electric mixer: Saves time and effort when creaming butter and sugar or mixing batter.

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 your 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.

In a food processor, pulse the blueberries and cream cheese until smooth. Transfer to a mixing bowl.

Add sugar and flour; beat until creamy. Mix in vanilla extract.

Add the eggs one at a time, mixing gently after each addition to avoid overmixing.

Stir in sour cream and heavy cream until smooth.

Pour the batter into the prepared springform pan and smooth the top. Place this pan inside a larger roasting pan.

Pour boiling water into the roasting pan halfway up the sides of the springform pan (avoid getting water in your batter).

Bake for 40-45 minutes or until the center is set.

Remove from water bath, run a thin knife around edges, then cool to room temperature. Refrigerate for several hours or overnight.

Step 2: Make the Lemon Blueberry Cake

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

In one bowl, whisk together flour, cornstarch, baking powder, and salt; set aside.

In another bowl, mix milk and lemon juice; let it sit for a few minutes to curdle.

Beat butter and sugar on medium-high speed for about four minutes until pale and fluffy.

Reduce speed to low; add eggs one at a time while mixing well after each addition. Stir in vanilla extract and lemon zest.

Alternately add flour mixture and milk mixture in three additions beginning with flour; mix until just combined without overmixing.

Toss blueberries with flour in a small bowl before gently folding them into the batter.

Divide batter evenly between prepared pans; smooth tops before baking for about 30-35 minutes until toothpick inserted comes out clean.

Cool cakes in pans for 10-15 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

Beat butter and cream cheese on medium speed until smooth but avoid overbeating before adding sugar as it may lead to runny frosting.

Mix in vanilla extract, salt, and lemon zest thoroughly.

Gradually add powdered sugar until you reach desired sweetness/thickness; then beat until smooth.

Step 4: Assemble the Cake

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

Next, place blueberry cheesecake layer atop this frosting before spreading another thin layer over it as well.

Add second layer of lemon blueberry cake on top before frosted entire cake with remaining frosting evenly across all layers.

Decorate with fresh blueberries and lemon wedges as desired before refrigerating for at least 45 minutes prior to slicing which helps layers set properly.

How to Serve Lemon Blueberry Cheesecake Cake

Serving your Lemon Blueberry Cheesecake Cake is just as important as making it! There are several delightful ways to present and enjoy this dessert, making every slice a special treat.

Individual Slices

• On Dessert Plates: Serve each slice on a decorative plate for an elegant touch.
• With Fresh Berries: Garnish slices with additional fresh blueberries for a burst of color and flavor.

With Beverages

• Iced Tea or Lemonade: Pair the cake with refreshing iced tea or homemade lemonade for a sunny afternoon treat.
• Coffee or Espresso: Offer alongside coffee or espresso for a delightful contrast to the sweetness.

Plated Desserts

• Layered Presentation: Stack cake slices with extra frosting and blueberries for a visually appealing dessert.
• Cake Trifle: Create mini trifle cups by layering cake pieces, frosting, and blueberries in small glasses.

How to Perfect Lemon Blueberry Cheesecake Cake

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

• Use Room Temperature Ingredients: Always use room temperature cream cheese, eggs, and butter for smoother mixing.
• Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
• Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures; this helps in even cooking.
• Cool Completely Before Frosting: Allow both layers to cool completely before frosting to prevent melting and sliding.
• Use Fresh Ingredients: For the best flavor, use fresh blueberries and real lemon zest in your recipe.
• Chill Before Serving: Refrigerate the assembled cake for at least 45 minutes before slicing; this helps set the layers beautifully.

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Best Side Dishes for Lemon Blueberry Cheesecake Cake

Complement your Lemon Blueberry Cheesecake Cake with these delicious side dishes that enhance its flavors and create a well-rounded dessert experience.

1. Fruit Salad: A mix of seasonal fruits will add freshness and balance the richness of the cheesecake.
2. Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic combination that contrasts nicely with the tangy flavors.
3. Lemon Sorbet: This refreshing sorbet cleanses the palate and pairs wonderfully with the citrus notes in the cake.
4. Whipped Cream: Lightly sweetened whipped cream provides a fluffy texture that enhances each bite of cake.
5. Chocolate Sauce: Drizzle chocolate sauce over slices for those who enjoy a rich chocolate pairing with their fruit desserts.
6. Cheese Platter: Offer assorted cheeses such as brie or goat cheese; their creaminess complements the cake beautifully.

Common Mistakes to Avoid

When making Lemon Blueberry Cheesecake Cake, it’s easy to overlook some key steps. Here are common mistakes to avoid.

• Skipping the Cream Cheese Softening: Using cold cream cheese can result in a lumpy batter. Always allow it to reach room temperature for a smooth texture.
• Overmixing the Batter: Mixing too much can make the cake dense. Mix until just combined for a light and fluffy cake.
• Not Tossing Blueberries in Flour: This step helps prevent the blueberries from sinking to the bottom. Toss them in flour before folding them into the batter.
• Ignoring Cooling Times: Skipping cooling times can lead to a messy assembly. Patience is key; let each layer cool properly before stacking.
• Using Non-Fresh Ingredients: Stale ingredients affect flavor and texture. Always use fresh and high-quality items for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The cake will last for about 5 days in the fridge.

Freezing Lemon Blueberry Cheesecake Cake

• Wrap individual slices or the entire cake tightly in plastic wrap.
• Freeze for up to 2-3 months for optimal freshness.

Reheating Lemon Blueberry Cheesecake Cake

• Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 10-15 minutes.
• Microwave: Heat individual slices on a microwave-safe plate for 15-20 seconds intervals until warm.
• Stovetop: Use a skillet over low heat, covering it with a lid, and warm for a few minutes.

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Frequently Asked Questions

Can I use frozen blueberries in Lemon Blueberry Cheesecake Cake?

Yes, you can use frozen blueberries without thawing them. Just toss them in flour before adding to your batter.

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

The total time is approximately 2 hours and 20 minutes, including prep and cooking time.

What can I customize in this Lemon Blueberry Cheesecake Cake?

You can experiment with different fruits like raspberries or strawberries, or add zest from other citrus fruits for variety.

Can I make this cake ahead of time?

Absolutely! You can prepare the cheesecake layer and cake layers in advance, then assemble closer to serving time.

How do I prevent my cheesecake layer from cracking?

Make sure not to overbake it. A slight jiggle in the center is fine, as it will set while cooling.

Final Thoughts

This Lemon Blueberry Cheesecake Cake is perfect for any occasion, combining bright flavors with creamy textures. Feel free to customize it with your favorite fruits or additional flavors. Don’t hesitate—try this delightful dessert today!

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