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Lemon Blueberry Cheesecake Cake

Lemon Blueberry Cheesecake Cake

The ultimate showstopper dessert! Layers of moist lemon blueberry cake, a creamy baked blueberry cheesecake, and tangy lemon cream cheese frosting. A stunning cake perfect for any celebration.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Blueberry Cheesecake Layer:

  • 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

For the Lemon Blueberry Cake Layers:

  • 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

For the Lemon Cream Cheese Frosting:

  • 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

For Garnish (Optional):

  • Fresh blueberries
  • Lemon wedges

Notes

  • Room temp ingredients are crucial for smooth batter and frosting.
  • Components can be made 1-2 days ahead. Assemble the day of serving.
  • For clean slices, use a hot knife.