Home Recipes Cake Lemon Blueberry Cheesecake Cake: The Ultimate Celebration Dessert

Lemon Blueberry Cheesecake Cake: The Ultimate Celebration Dessert

Name: Lemon Blueberry Cheesecake Cake
Prep time: 90 min
Cook time: 80 min
Total time: 240 min
Ingredients: 3/4 cup fresh blueberries; 16 oz two 8 oz blocks full fat cream cheese, room temperature; 1/2 cup granulated sugar; 2 tbsp all purpose flour; 1 1/2 tsp pure vanilla extract; 2 large eggs + 1 large egg yolk (room temperature); 1/4 cup full fat sour cream (room temperature); 1/4 cup heavy cream (room temperature); 2 cups all purpose flour (plus 3-4 tsp for dusting berries); 2 tbsp cornstarch; 1/4 tsp salt; 2 tsp baking powder; 2/3 cup unsalted butter (room temperature); 1 1/3 cups granulated sugar; 2 large eggs + 1 large egg white (room temperature); 1 1/2 tsp pure vanilla extract; 2 tsp finely grated lemon zest; 1/2 cup whole milk; 3 tbsp fresh lemon juice; 1 1/2 cups fresh blueberries; 12 oz one and a half 8 oz blocks full fat cream cheese, softened; 1 cup unsalted butter (softened); 1/4 tsp salt; 3 1/2 - 4 1/2 cups powdered sugar (sifted); 2 tsp pure vanilla extract; 1 tbsp finely grated lemon zest; Fresh blueberries; Lemon wedges

Rebecca Hopkins

February 11, 2026

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For years, I was the designated dessert bringer for every family birthday and summer barbecue. My challenge? Finding the one showstopping dessert that could please everyone. My lemon loving sister, my cheesecake obsessed dad, and my fruit forward mom; they all had different favorites. This Lemon Blueberry Cheesecake Cake is the glorious, triumphant result of trying to unite them all. It’s not a compromise; it’s a celebration on a plate. Inspired by the dream of combining three classic desserts into one unforgettable masterpiece, this cake is my love letter to summer, to family, and to the joy of baking something truly spectacular. It’s the dessert you make when a simple layer cake or a plain cheesecake just won’t do. I promise you, the look on someone’s face when you slice into this beauty is worth every single step.

Let me paint a picture of the flavor experience. This is a dessert that sings with bright, zesty, and perfectly balanced notes. The tart, sunny flavor of fresh lemon in the tender cake layers is the first note, followed by the rich, tangy creaminess of the baked blueberry cheesecake layer. The sweet tart burst of fresh blueberries woven throughout ties everything together. As for texture, it’s a dreamy contrast: you get the light, fluffy crumb of the lemon cake, the lusciously dense, velvety smooth texture of the cheesecake, and the little pops of juicy berry; all enveloped in a cloud of rich, lemony cream cheese frosting that’s tangy, sweet, and impossibly smooth. It’s a symphony in every bite.

Baker’s Secrets for a Flawless, No Crack Cake

This is a special occasion dessert, and these professional tips are your roadmap to success. They demystify the process and guarantee stunning results.

Room Temperature is Non Negotiable: This is the single most important rule. Ensure your cream cheese, butter, eggs, and sour cream are truly at room temperature (about 70°F). Cold ingredients won’t emulsify properly, leading to lumpy batter, a dense cake, or a cracked cheesecake. Plan ahead and pull them out 1-2 hours before baking.
Master the Water Bath for the Cheesecake: Don’t skip wrapping your springform pan in heavy duty foil! A proper water bath (placing the wrapped pan in a roasting pan of hot water) creates a steamy environment that bakes the cheesecake gently and evenly, preventing the top from drying out and cracking. It’s the secret to that creamy, perfect texture.
Don’t Overmix the Batters: Once you add the dry ingredients to the cake batter or incorporate the eggs into the cheesecake, mix just until combined. Overmixing the cake batter develops gluten, making it tough. Overmixing the cheesecake incorporates too much air, which can cause it to puff and crack as it cools.
Coat Your Blueberries in Flour: This tiny step prevents all the blueberries from sinking to the bottom of your cake layers. Tossing them in a few teaspoons of flour gives them a light “grip” to stay suspended in the batter as it bakes.

Make Ahead, Storage & Freezing Instructions

This cake is a fantastic make ahead dessert, which makes it perfect for stress free entertaining.

Make Ahead Champion: You can; and should!; make components in advance.

- Cheesecake Layer: Bake, cool completely, wrap tightly in plastic wrap, and refrigerate for up to 2 days.
- Cake Layers: Bake, cool completely, wrap tightly in plastic wrap, and store at room temperature for 1 day or freeze for longer.
- Frosting: Make the frosting and store it in an airtight container in the fridge for up to 3 days. Let it soften at room temperature and re whip briefly before using.

Storing the Assembled Cake: Store the fully frosted cake in the refrigerator, covered with a cake dome or loosely tented with foil, for up to 4 days. The flavors meld and become even better!
Serving: For the cleanest slices, use a long, thin knife dipped in hot water and wiped dry between each cut.
Freezing: You can freeze the unfrosted cake layers (individually wrapped in plastic and foil) for up to 2 months. Thaw overnight in the fridge. The fully assembled and frosted cake can also be frozen for up to 1 month. Freeze it uncovered on a baking sheet until the frosting is solid, then wrap it tightly in several layers of plastic wrap and foil. Thaw overnight in the refrigerator.

Step by Step Instructions

Prep Time: 1 hour 30 minutes (plus chilling) | Cook Time: 1 hour 20 minutes | Total Time: About 4 hours (active and inactive)

Follow these stages to build your masterpiece. I recommend reading through everything before you begin.

Part 1: Make the Blueberry Cheesecake Layer

1Prep for Water Bath: Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment. Wrap the outside bottom and sides of the pan tightly in a double layer of heavy duty aluminum foil to prevent water from seeping in.

2Blueberry Base: In a food processor, pulse the fresh blueberries and room temperature cream cheese until smooth and uniformly purple.

3Build the Batter: Transfer the mixture to a large bowl. Using a hand or stand mixer, beat in the sugar and flour until creamy. Mix in the vanilla.

4Incorporate Eggs & Dairy: On low speed, add the eggs and egg yolk one at a time, mixing just until each is incorporated. Finally, mix in the sour cream and heavy cream until just combined. Do not overmix.

5Bake in Water Bath: Pour batter into the prepared springform pan. Place the foil wrapped pan inside a large roasting pan. Create a water bath by carefully pouring boiling water into the roasting pan until it comes halfway up the sides of the springform pan.

6Bake & Cool: Bake for 40-45 minutes, until the center is set but still has a slight jiggle. Turn off the oven, crack the door, and let it cool inside for 1 hour. Then, remove from the water bath, run a thin knife around the edge, and cool completely at room temperature before chilling in the fridge for at least 4 hours or overnight.

Part 2: Make the Lemon Blueberry Cake Layers

1Prep Pans & Dry Ingredients: Preheat oven to 350°F (175°C). Butter, flour, and line two 8 inch round cake pans with parchment. In a bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.

2Make “Buttermilk”: In a measuring cup, stir together the milk and lemon juice. Let it sit for 5-10 minutes to curdle.

3Cream Butter & Sugar: In a stand mixer, beat the room temperature butter and sugar on medium high for 3-4 minutes, until pale and fluffy.

4Add Wet Ingredients: With mixer on low, add the eggs and egg white one at a time. Mix in the vanilla and lemon zest.

5Alternate Dry & Wet: Add the dry ingredients and curdled milk mixture in three parts, beginning and ending with the dry ingredients: 1/3 flour, 1/2 milk, 1/3 flour, remaining milk, remaining flour. Mix just until combined after each addition.

6Fold in Blueberries: In a small bowl, toss the blueberries with the 3-4 teaspoons of flour. Gently fold them into the batter with a spatula.

7Bake: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.

Part 3: Make the Lemon Cream Cheese Frosting

1Cream Base: In a clean mixer bowl, beat the softened butter and cream cheese on medium speed until completely smooth and lump free.

2Flavor & Sweeten: Beat in the vanilla, salt, and lemon zest. With the mixer on low, gradually add the powdered sugar until you reach your desired sweetness and thickness. Increase speed to medium high and beat for 1-2 minutes until fluffy.

Part 4: Assemble the Cake

1Level Layers (if needed): If your cake layers have domed tops, use a serrated knife to carefully slice them off to create a flat surface.

2First Layer: Place one cake layer on your serving plate or cake stand. Spread a thin, even layer of frosting over the top.

3Cheesecake Layer: Unmold the chilled blueberry cheesecake and remove the parchment. Carefully place it on top of the frosted cake layer.

4Second Layer & Frost: Spread another thin layer of frosting over the cheesecake. Top with the second cake layer.

5Frost & Decorate: Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes. Then, apply the final, thick layer of frosting. Decorate with fresh blueberries and lemon wedges.

6Chill to Set: Refrigerate the assembled cake for at least 45 minutes (or up to overnight) before slicing. This allows everything to set for clean cuts.

Customize It: Ingredient Substitutions

Make this cake work for different needs with these trusted swaps.

Gluten Free: Substitute the all purpose flour in both the cake and cheesecake with a 1:1 gluten free flour blend. Ensure your cornstarch is certified GF.
Dairy Free: Use high quality dairy free cream cheese and butter sticks. For the cheesecake, substitute the sour cream with dairy free yogurt and the heavy cream with full fat canned coconut milk. For the cake, use a non dairy milk (like almond or oat) mixed with lemon juice.
Vegan: Follow the dairy free swaps above and use a vegan egg replacer (like aquafaba or a commercial powder) for both the cheesecake and cake layers. This requires careful testing, as the texture will vary.
Common Pantry Swaps:
- Fresh Blueberries: Frozen blueberries can be used in the cake, but do not thaw them before tossing in flour and folding in, or they will bleed too much.
- Sour Cream: Plain, full fat Greek yogurt is an excellent 1:1 substitute in the cheesecake.
- Lemon Juice: Fresh is best, but bottled lemon juice will work in a pinch for the cake.

Serving Suggestions & Pairings

The Perfect Presentation: Serve each slice on a chilled plate. A small dollop of lightly sweetened whipped cream or a drizzle of blueberry sauce on the side makes it extra special.
Beverage Pairings: This cake pairs beautifully with a glass of sweet Moscato d’Asti, a cup of strong black coffee, or sparkling water with a lemon twist to cut through the richness.
Occasions: This is the ultimate dessert for birthdays, Mother’s Day, bridal showers, Easter, or any summer celebration where you want to make a lasting impression.

Essential Equipment List

8 inch Springform Pan: Essential for the cheesecake layer.
Two 8 inch Round Cake Pans: For the lemon blueberry layers.
Stand Mixer or Handheld Electric Mixer: A must for creaming butter and sugar and making smooth frosting.
Large Roasting Pan: For the water bath.
Heavy Duty Aluminum Foil: To waterproof the springform pan.
Food Processor: For pureeing the blueberries and cream cheese seamlessly.
Wire Cooling Racks: For cooling cakes evenly.
Offset Spatula and Icing Smoother: For professional looking frosting application.

Frequently Asked Questions (FAQ)

Can I use a different berry?
Absolutely! Raspberries or blackberries would be stunning. For the cheesecake layer, puree them the same way. For the cake, toss them in flour before folding in.
My cheesecake cracked. What happened?
Don’t panic! It likely cooled too quickly or was overbaked. The beauty of this cake is that the frosting will cover any cracks completely. Next time, ensure you use a water bath and don’t open the oven door during baking.
Can I make this as a 9 inch cake?
Yes, but the layers will be slightly thinner. Bake the cheesecake for 35-40 minutes and the cake layers for 25-30 minutes. Watch them closely, as they will bake faster.
How do I get really clean slices?
Chill the cake thoroughly. Use a long, thin, sharp knife. Dip it in a tall glass of very hot water, wipe it completely dry with a clean towel, then make your cut. Repeat for each slice.