Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake is a delightful dessert that perfectly captures the essence of spring and summer. With its moist lemon cake, juicy blueberries, and luscious blueberry cheesecake layer, it’s a treat for any gathering or celebration. The sweet yet tangy lemon cream cheese frosting adds the finishing touch, making it an irresistible choice for birthdays, picnics, or just a sunny afternoon.

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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
• For a Classic Dessert Experience
• As Part of a Dessert Buffet
• For Special Occasions
• 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
• What is a Lemon Blueberry Cheesecake Cake?
• Can I use frozen blueberries?
• How do I know when my cheesecake layer is done?
• Can I customize this recipe?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of lemon and blueberry creates a refreshing taste that is perfect for any occasion.
• Versatile Dessert: Great for parties, family gatherings, or just a special treat at home.
• Showstopper Presentation: Layers of cake and cheesecake make this dessert visually stunning.
• Easy to Follow: Step-by-step instructions ensure that even beginners can create this masterpiece.
• Perfectly Balanced Sweetness: The balance of sweet and tangy flavors makes every bite enjoyable.

Tools and Preparation

Before diving into this scrumptious recipe, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• 8-inch springform pan
• Roasting pan
• Food processor
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack

Importance of Each Tool

• Springform Pan: Ideal for baking the cheesecake layer as it allows easy removal without damaging the cake.
• Food Processor: Makes blending the cheesecake filling quick and easy for a smooth texture.
• Electric Mixer: Ensures your butter and sugar are well-creamed, providing a light texture to your cake.

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

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 avoid water from seeping in during the water bath.

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

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

Add eggs one at a time; mix gently after each addition—be careful not to overmix. Stir in sour cream and heavy cream until smooth.

Pour the batter into the prepared springform pan and smooth out the top. Place this pan inside a larger roasting pan. Pour boiling water into the roasting pan halfway up the sides of your springform pan (avoid getting any water in your batter).

Bake for about 40-45 minutes or until set in the center. Carefully remove from water bath; run a thin knife around the edges and let cool to room temperature before refrigerating for several hours or overnight.

Step 2: Make the Lemon Blueberry Cake

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

In a bowl, whisk together flour, cornstarch, baking powder, and salt; set aside. In another bowl, mix milk and lemon juice; let it sit briefly 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 and ending with flour—mixing only until combined; avoid overmixing.

Toss blueberries with flour in a small bowl before gently folding them into your batter. Divide this batter evenly between prepared cake pans; smooth out tops.

Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans for about 10-15 minutes before transferring onto wire racks to cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

Beat butter and cream cheese on medium speed until smooth—be cautious not to overbeat before adding powdered sugar as this can cause runny frosting.

Mix in vanilla extract, salt, and lemon zest before gradually adding powdered sugar until you reach desired sweetness and thickness; beat until well combined.

Step 4: Assemble the Cake

Place one layer of lemon blueberry cake on serving plate; spread thin layer of lemon cream cheese frosting on top. Add blueberry cheesecake layer on top followed by another thin layer of frosting.

Top with second layer of lemon blueberry cake; frost entire cake with remaining frosting. Decorate using fresh blueberries and lemon wedges.

Refrigerate for at least 45 minutes before slicing so layers can set beautifully together!

How to Serve Lemon Blueberry Cheesecake Cake

Serving your Lemon Blueberry Cheesecake Cake can elevate any gathering or celebration. Here are some creative ways to present and enjoy this delightful dessert.

For a Classic Dessert Experience

• With Fresh Berries: Garnish each slice with extra blueberries and a sprinkle of lemon zest for a fresh touch.
• Whipped Cream: A dollop of homemade whipped cream on top adds a light, creamy contrast to the rich cheesecake layer.

As Part of a Dessert Buffet

• Mini Slices: Cut the cake into smaller pieces for guests to enjoy alongside other desserts at a buffet.
• Serve with Coffee or Tea: Pairing the cake with a warm beverage enhances its flavors, making it an ideal choice for gatherings.

For Special Occasions

• Themed Decorations: Use lemon slices and edible flowers as decorations to match the season or event theme.
• Layered in Jars: Create individual servings by layering cake pieces and frosting in mason jars for an eye-catching presentation.

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How to Perfect Lemon Blueberry Cheesecake Cake

To achieve the best results with your Lemon Blueberry Cheesecake Cake, consider these helpful tips.

• Use Room Temperature Ingredients: Ensuring all dairy products are at room temperature helps create a smooth batter without lumps.
• Don’t Overmix the Batter: Overmixing can lead to dense cakes. Mix until just combined for a lighter texture.
• Toss Blueberries in Flour: This prevents the berries from sinking during baking, ensuring they are evenly distributed throughout the cake.
• Chill the Cheesecake Layer Properly: Allowing it to cool completely before assembling helps maintain structure and flavor.
• Frost When Cold: Frosting the cake while it’s still slightly chilled makes it easier to spread and keep neat.

Best Side Dishes for Lemon Blueberry Cheesecake Cake

Pair your Lemon Blueberry Cheesecake Cake with these delicious side dishes that complement its bright flavors.

1. Fresh Fruit Salad: A mix of seasonal fruits provides a refreshing contrast and enhances the fruity notes of the cake.
2. Lemon Sorbet: This light, icy treat offers a citrus punch that pairs well with the flavors of the cheesecake.
3. Vanilla Ice Cream: Creamy vanilla ice cream balances out the tanginess of the lemon in the cake, creating a delightful combination.
4. Chocolate Covered Strawberries: The richness of chocolate contrasts beautifully with lemon, making this pairing an indulgent treat.
5. Coconut Macaroons: These sweet bites add texture and tropical flavor that complements the blueberry notes perfectly.
6. Nutty Granola Parfait: Layering yogurt, granola, and berries creates a deliciously crunchy side that works well alongside dessert.

Common Mistakes to Avoid

When making a Lemon Blueberry Cheesecake Cake, it’s easy to run into common pitfalls. Here are some mistakes to watch out for:

• Using cold ingredients: Cold cream cheese or eggs can lead to a lumpy cheesecake layer. Always ensure your ingredients are at room temperature for a smooth batter.

• Overmixing the batter: Mixing too much can create a dense cake. Mix until just combined, especially after adding flour, to keep it light and fluffy.

• Not preparing the springform pan properly: Skipping the parchment paper or foil wrap can cause leaks. Properly prep your pan to avoid water getting in during the baking process.

• Ignoring bake times: Every oven is different. Always start checking your cheesecake and cake layers a few minutes before the suggested time to prevent overbaking.

• Skipping cooling time: Cutting into the cake too soon can ruin its structure. Allow both the cheesecake and cake layers to cool completely before assembling.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Lemon Blueberry Cheesecake Cake in an airtight container.
• item It will stay fresh for up to 5 days in the fridge.

Freezing Lemon Blueberry Cheesecake Cake

• item Wrap individual slices tightly in plastic wrap and then aluminum foil.
• item Freeze for up to 2 months for optimal taste and texture.

Reheating Lemon Blueberry Cheesecake Cake

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 10-15 minutes.
• Microwave: Heat a slice on medium power for about 30 seconds or until warm.
• Stovetop: Place on a skillet over low heat, cover, and warm slowly for 5-7 minutes.

Frequently Asked Questions

What is a Lemon Blueberry Cheesecake Cake?

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

Can I use frozen blueberries?

Yes! If using frozen blueberries, do not thaw them before adding to the batter. Toss them lightly in flour first to prevent sinking.

How do I know when my cheesecake layer is done?

The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.

Can I customize this recipe?

Absolutely! You can experiment with different fruits or add a lemon curd layer for extra tanginess!

Final Thoughts

This Lemon Blueberry Cheesecake Cake is perfect for any occasion. Its refreshing flavors make it ideal for spring and summer gatherings. Feel free to customize it with other berries or citrus flavors to match your taste preferences!