Lemon Blueberry Cheesecake Cake


Experience the perfect fusion of tangy lemon, sweet blueberries, and creamy cheesecake with our irresistible Lemon Blueberry Cheesecake Cake recipe. This decadent dessert is a true showstopper, combining layers of moist lemon cake, creamy cheesecake, and vibrant blueberry filling. Whether you’re celebrating a special occasion or simply craving a slice of citrusy bliss, this recipe is sure to impress. Follow along as we guide you through the steps to create this delightful confection in your own kitchen.


  • For the Lemon Cake:
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1/2 cup sour cream
    • Zest of 2 lemons
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon vanilla extract
  • For the Cheesecake Filling:
    • 16 ounces cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
  • For the Blueberry Filling:
    • 2 cups fresh or frozen blueberries
    • 1/4 cup granulated sugar
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon cornstarch
    • 1/4 cup water


  1. Prepare the Lemon Cake:
    • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
    • Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
    • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
  2. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.
  3. Prepare the Blueberry Filling:
    • In a small saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool.
  4. Assemble the Cake:
    • Once the lemon cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a layer of cheesecake filling evenly over the top.
    • Carefully spoon the blueberry filling over the cheesecake layer, spreading it out to the edges.
    • Place the second lemon cake layer on top and gently press down to secure.
    • Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the cheesecake filling to set.
  5. Serve and Enjoy:
    • Before serving, garnish the top of the cake with fresh blueberries and lemon zest, if desired. Slice and serve chilled for the best taste and texture.

Serving and Storage Tips:


  1. Chilled Delight: Lemon Blueberry Cheesecake Cake is best served chilled for maximum flavor and texture. Refrigerate the assembled cake for at least 4 hours, or preferably overnight, before serving to allow the cheesecake filling to set and the flavors to meld together.
  2. Beautiful Presentation: Before serving, garnish the top of the cake with fresh blueberries, lemon zest, or a dusting of powdered sugar for an elegant and inviting presentation.
  3. Slice with Care: Use a sharp knife dipped in hot water and wiped clean between slices to ensure clean cuts and preserve the integrity of the layers.
  4. Accompaniments: Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence and contrast of flavors and textures.


  1. Refrigeration: Store any leftover Lemon Blueberry Cheesecake Cake in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 3-4 days. Keep the cake chilled to maintain its freshness and prevent the cheesecake filling from spoiling.
  2. Freezing (Not Recommended): Due to the delicate nature of the cake layers and cheesecake filling, freezing Lemon Blueberry Cheesecake Cake is not recommended as it may compromise the texture and flavor. However, if necessary, wrap individual slices tightly in plastic wrap and aluminum foil before freezing for up to 1-2 months. Thaw in the refrigerator before serving, but be aware that the texture may be slightly affected.
  3. Avoid Moisture: To prevent the cake layers from becoming soggy, place a paper towel or parchment paper between the layers when storing the cake in the refrigerator.
  4. Enjoy Fresh: For the best taste and texture, consume Lemon Blueberry Cheesecake Cake within a few days of assembly. As time passes, the cake layers may become less moist, and the flavors may diminish.

By following these serving and storage tips, you can ensure that your Lemon Blueberry Cheesecake Cake remains fresh, flavorful, and visually appealing for your enjoyment and the delight of your guests.

Variations of Lemon Blueberry Cheesecake Cake:
  1. Mini Lemon Blueberry Cheesecakes:
    • Instead of making a layered cake, prepare individual cheesecakes by using a muffin tin lined with cupcake liners. Press a layer of graham cracker crust into the bottom of each liner, followed by a layer of lemon cake batter, cheesecake filling, and blueberry compote. Bake until set and chilled before serving.
  2. Gluten-Free Lemon Blueberry Cheesecake Cake:
    • Make the recipe gluten-free by using a gluten-free flour blend for the lemon cake layer and gluten-free graham crackers for the crust. Ensure that all other ingredients, including the cheesecake filling and blueberry compote, are also gluten-free.
  3. Vegan Lemon Blueberry Cheesecake Cake:
    • Create a vegan version of the cake by substituting dairy-free alternatives for the butter, cream cheese, sour cream, and eggs. Use plant-based milk for the lemon cake batter and a vegan cream cheese alternative for the cheesecake filling.
  4. Lemon Raspberry Cheesecake Cake:
    • Replace the blueberries with fresh raspberries or raspberry preserves for a tangy twist on the classic recipe. The tartness of the raspberries pairs beautifully with the lemon and creaminess of the cheesecake.
  5. Coconut Lemon Blueberry Cheesecake Cake:
    • Add shredded coconut to the lemon cake batter for a tropical flavor boost. Toasted coconut flakes can also be sprinkled on top of the assembled cake for added texture and visual appeal.
  6. Lemon Blueberry Swirl Cheesecake Bars:
    • Create a marbled effect by swirling blueberry compote through the cheesecake filling before baking. Pour the lemon cake batter over the cheesecake layer and swirl with a knife for a stunning visual presentation.
  7. Lemon Blueberry Cheesecake Trifle:
    • Layer cubes of lemon cake, cheesecake filling, and blueberry compote in individual serving glasses or a trifle dish for an elegant dessert presentation. Repeat the layers until the glasses are filled and garnish with whipped cream and fresh berries.
  8. Almond Lemon Blueberry Cheesecake Cake:
    • Add almond extract to the lemon cake batter and sprinkle sliced almonds on top of the assembled cake before baking for a nutty flavor and crunchy texture.
  9. Lemon Blueberry Cheesecake Cupcakes:
    • Make individual cupcakes by filling cupcake liners with alternating layers of lemon cake batter and cheesecake filling. Top each cupcake with a spoonful of blueberry compote before baking.
  10. Meyer Lemon Blueberry Cheesecake Cake:
    • Use Meyer lemons instead of regular lemons for a sweeter, more floral flavor profile. Meyer lemons pair beautifully with blueberries and add a unique twist to the classic recipe.

Experiment with these variations to create your own unique spin on Lemon Blueberry Cheesecake Cake and enjoy the delightful combination of citrusy lemon, sweet blueberries, and creamy cheesecake in a variety of delicious forms.


  1. Can I use frozen blueberries instead of fresh for this recipe?
    • Yes, you can use frozen blueberries in place of fresh ones. However, be sure to thaw and drain them thoroughly before using to prevent excess moisture in the cake.
  2. Can I make this cake ahead of time?
    • Yes, you can prepare the Lemon Blueberry Cheesecake Cake in advance. It actually tastes better after chilling in the refrigerator for several hours or overnight, allowing the flavors to meld together.
  3. Can I use store-bought lemon cake mix instead of making it from scratch?
    • While homemade lemon cake adds a fresh flavor, you can use a store-bought lemon cake mix as a time-saving alternative. Follow the package instructions for the cake mix and proceed with assembling the cake as directed.
  4. How do I prevent the cheesecake layer from cracking?
    • To prevent the cheesecake layer from cracking, ensure that all the ingredients are at room temperature before mixing. Avoid overmixing the cheesecake batter, and bake the cake in a water bath to provide gentle and even heat.
  5. Can I omit the cheesecake layer and just make a lemon blueberry cake?
    • Yes, you can omit the cheesecake layer if desired and make a simple lemon blueberry cake. Adjust the baking time accordingly and consider adding a lemon glaze or frosting for extra flavor.
  6. Can I use a different fruit instead of blueberries?
    • Absolutely! You can substitute blueberries with other fruits like raspberries, strawberries, blackberries, or a combination of your favorite berries for a different flavor profile.
  7. How do I know when the cake is done baking?
    • The cake is done baking when a toothpick inserted into the center of the lemon cake layers comes out clean, and the cheesecake layer is set with a slight jiggle in the center.
  8. Can I freeze leftover slices of Lemon Blueberry Cheesecake Cake?
    • Yes, you can freeze individual slices of the cake for up to one month. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
  9. Can I use a different type of citrus instead of lemon?
    • Absolutely! You can experiment with other citrus flavors like lime or orange for a different twist on the recipe. Just adjust the quantities of juice and zest accordingly to maintain the balance of flavors.
  10. Can I make this cake without the cheesecake layer?
    • Yes, you can make a simpler version of the cake by omitting the cheesecake layer altogether. Simply bake the lemon cake layers and assemble with the blueberry filling for a delicious lemon blueberry cake experience.


With its vibrant flavors and creamy texture, Lemon Blueberry Cheesecake Cake is sure to delight your taste buds and impress your guests. Whether enjoyed as a dessert for a special occasion or as a sweet treat any day of the week, this recipe is guaranteed to become a new favorite in your baking repertoire. Try it out today and indulge in the irresistible combination of citrusy lemon, juicy blueberries, and luscious cheesecake!

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