Lemon Blueberry Cheesecake Cake

Preparation Time

60 min

Cooking Time

80 min

Overall Time

140 min

Created By: Lili Clark

Category: Desserts

Skill Level: Challenging

Cuisine Type: American

Output: 12 Serves

Dietary Options: Vegetarian

Ingredients

→ 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

→ 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 (do not thaw if frozen)

3-4 teaspoons flour (to toss the blueberries)

→ 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 to 4 1/2 cups powdered sugar

2 teaspoons vanilla extract

1 tablespoon lemon zest

→ For Garnish

Lemon wedges

Fresh blueberries

Steps

Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment. Wrap the pan in a double layer of heavy-duty aluminum foil to prevent leaks during the water bath. Pulse blueberries and cream cheese in a food processor, then transfer to a mixing bowl. Add sugar and flour, beating until smooth and creamy. Mix in vanilla. Add eggs one at a time, mixing gently after each addition. Avoid overmixing. Stir in sour cream and heavy cream. Pour batter into the springform pan and smooth the top. Place the springform pan in a roasting pan filled with boiling water halfway up the sides. Bake for 40-45 minutes or until the center is set. Remove from the water bath, run a knife around the edges, and cool to room temperature. Refrigerate for several hours or overnight.

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment circles. Sift together the flour, cornstarch, baking powder, and salt. Set aside. Stir milk and lemon juice together to curdle. Beat butter and sugar on medium-high speed until pale and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest. Add 1/3 of the flour mixture, then half of the milk mixture, alternating until combined. Do not overmix. Toss blueberries in flour and gently fold into the batter. Divide batter evenly between prepared pans, smoothing the tops. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.

Beat cream cheese and butter on medium speed until smooth, being careful not to overbeat. Mix in vanilla, salt, and lemon zest. Gradually add powdered sugar until the desired sweetness and thickness are reached. Scrape down sides of the bowl and beat until smooth.

Place one layer of the cake on a serving plate and spread a thin layer of frosting over the top. Add the blueberry cheesecake layer and spread another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before slicing.

Tips

Refrigerating the cake before slicing helps it maintain its structure while cutting.

Required Tools

8-inch springform pan
Roasting pan
Mixing bowl
Food processor
Electric mixer
8-inch round cake pans
Wire rack

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Contains dairy (cream cheese, butter, milk, heavy cream)
Contains eggs
Contains gluten (all-purpose flour)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

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