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Lemon Blueberry Cheesecake Cake
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Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake is the ultimate spring and summer dessert! It features a moist lemon cake packed with juicy blueberries, a luscious blueberry cheesecake layer, and a sweet yet tangy lemon cream cheese frosting. Perfect for any special occasion!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry dessert, Bundt cake, lemon blueberry pound cake, lemon glaze cake
Servings: 12
Calories: 299kcal

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

Instructions

Make the Blueberry Cheesecake:

  • Preheat 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 and beat until creamy. Mix in vanilla extract.
  • Add the eggs, one at a time, mixing gently after each addition. Do not overmix.
  • Stir in the sour cream and heavy cream until smooth.
  • Pour the batter into the prepared springform pan and smooth the top. Place the pan in a larger roasting pan.
  • Pour boiling water into the roasting pan halfway up the sides of the springform pan (avoid getting water in the batter).
  • Bake for 40-45 minutes, or until the center is set.
  • Remove from the water bath, run a thin knife around the edges, and cool to room temperature. Then, refrigerate for several hours or overnight.

Make the Lemon Blueberry Cake:

  • Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  • In another bowl, mix together the milk and lemon juice and let sit for a few minutes to curdle.
  • Beat the butter and sugar on medium-high speed for 4 minutes until pale and fluffy.
  • Reduce speed to low and add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  • Alternately add the flour mixture and milk mixture in three additions, beginning and ending with the flour. Mix until just combined. Do not overmix.
  • Toss the blueberries with flour in a small bowl, then gently fold them into the batter.
  • Divide batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Cream Cheese Frosting:

  • Beat the butter and cream cheese on medium speed until smooth. Avoid overbeating before adding sugar to prevent a runny frosting.
  • Mix in the vanilla, salt, and lemon zest.
  • Gradually add the powdered sugar until the desired sweetness and thickness is reached. Beat until smooth.

Assemble the Cake:

  • Place one lemon blueberry cake layer on a serving plate. Spread a thin layer of lemon cream cheese frosting on top.
  • Place the blueberry cheesecake layer on top and spread another thin layer of frosting.
  • Add the second lemon blueberry cake layer on top. Frost the entire cake with the remaining frosting.
  • Decorate with fresh blueberries and lemon wedges.
  • Refrigerate for at least 45 minutes before slicing to help the layers set.