Lemon Blueberry Cheesecake Cake

Here’s a stunning and delicious Lemon Blueberry Cheesecake Cake — the perfect combination of fluffy lemon cake, rich blueberry-studded cheesecake, and a creamy lemon frosting. It’s a showstopper dessert ideal for special occasions or when you want to impress!

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🍋🫐 Lemon Blueberry Cheesecake Cake

This recipe includes three components:

1. A rich blueberry cheesecake layer

2. Moist lemon cake layers

3. Tangy lemon cream cheese frosting

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🧾 Ingredients

🍰 For the Blueberry Cheesecake Layer:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• ½ tsp vanilla extract

• 1 cup sour cream

• ¾ cup fresh or frozen blueberries (if frozen, do not thaw)

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🍋 For the Lemon Cake:

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1¾ cups sugar

• 4 large eggs

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1 cup buttermilk

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🎂 Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3–4 cups powdered sugar

• 2 tbsp lemon juice

• 1 tsp lemon zest

• Optional: extra blueberries or lemon slices for garnish

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👩‍🍳 Instructions

🔹 1. Make the Cheesecake Layer:

1. Preheat oven to 325°F (165°C).

2. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease sides.

3. Beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in vanilla and sour cream.

4. Gently fold in blueberries.

5. Pour into prepared pan and bake for 35–40 minutes, or until set and slightly jiggly in the center.

6. Cool completely, then refrigerate until firm (at least 4 hours or overnight).

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🔹 2. Make the Lemon Cake:

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 9-inch cake pans, or line with parchment rounds.

3. Whisk together flour, baking powder, baking soda, salt.

4. In a separate bowl, cream butter and sugar until fluffy (3–4 mins).

5. Beat in eggs, one at a time. Add lemon zest, juice, and vanilla.

6. Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Mix just until combined.

7. Divide into pans and bake 25–30 minutes, or until a toothpick comes out clean.

8. Cool completely.

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🔹 3. Make the Frosting:

1. Beat cream cheese and butter until smooth.

2. Add lemon juice, zest, and gradually add powdered sugar until desired sweetness and consistency.

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🔹 4. Assemble the Cake:

1. Place one lemon cake layer on a serving plate.

2. Carefully remove the chilled cheesecake from the springform pan and place on top of the lemon cake.

3. Add the second lemon cake layer on top.

4. Frost the top and sides with lemon cream cheese frosting.

5. Garnish with blueberries, lemon slices, or a blueberry drizzle if desired.

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🍽️ Tips:

• Make the cheesecake layer a day ahead for easy assembly.

• For a cleaner look, freeze the cheesecake layer briefly before stacking.

• You can use store-bought lemon cake mix for a shortcut — just bake in 9-inch pans.

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Let me know if you want a gluten-free, sheet cake version, or tips for making it ahead for a party!