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This Lemon Blueberry Cheesecake Cake brings the perfect balance of tart citrus and sweet berries together in a creamy, moist dessert that feels like spring and summer on a plate. With layers of tender lemon cake studded with juicy blueberries, a luscious blueberry cheesecake filling, and a rich lemon cream cheese frosting, it makes an unforgettable centerpiece for birthdays, celebrations, or any day you want to treat yourself to something special.
I first shared this cake with my family on a sunny afternoon, and it quickly became a favorite that everyone asks for again and again. The fresh blueberries inside the cheesecake layer really surprised me with how much they enhance the overall flavor.
Ingredients
- Blueberries: fresh are key to the bright fruity flavor in the cheesecake and cake layers, choose firm and plump berries
- Cream cheese: full-fat for a smooth and rich cheesecake texture, room temperature helps with easier mixing
- Granulated sugar: balances the tartness and sweetens the cheesecake and cake batter
- All-purpose flour: provides the structure for the cake layers, sifted for lightness
- Cornstarch: helps keep the lemon cake tender by softening the flour
- Unsalted butter: adds richness and moisture without oversalting the cake
- Lemon zest and lemon juice: bring fresh citrus brightness, use unwaxed lemons for the best flavor
- Eggs: at room temperature help the batter emulsify properly and rise evenly
- Sour cream and heavy cream: add moisture and creaminess to the cheesecake layer
- Vanilla extract: enhances the sweetness and rounds out the flavors
- Powdered sugar: for the frosting delivers a smooth, fluffy finish
- Fresh blueberries and lemon wedges: for garnish add an elegant and appetizing touch
Step-by-Step Instructions
- Make the Blueberry Cheesecake:
- Preheat your oven to 350 degrees Fahrenheit. Prepare an 8-inch springform pan by lightly greasing it, lining the bottom with parchment paper, and wrapping the outside with two layers of heavy-duty aluminum foil to prevent leaks during baking. Use a food processor to blend the fresh blueberries with cream cheese until completely smooth. Transfer this mixture to a mixing bowl. Mix in sugar and flour until the batter becomes creamy, then stir in vanilla extract. Add the eggs one at a time, mixing gently after each addition so you don’t overbeat the batter. Stir in sour cream and heavy cream until everything is combined and smooth. Pour the cheesecake batter into the prepared pan and place it inside a larger roasting pan. Pour boiling water around the springform pan, creating a water bath that will keep the cheesecake from cracking during baking. Bake for 40 to 45 minutes until the center is just set but still slightly wobbly. Remove from the oven and carefully run a knife around the edges to loosen. Allow it to cool to room temperature before refrigerating for several hours or overnight to set fully.
- Make the Lemon Blueberry Cake:
- Preheat the oven to 350 degrees Fahrenheit again. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper. Combine the flour, cornstarch, baking powder, and salt in a bowl and set aside. In another bowl, mix the milk with lemon juice and let it sit for a few minutes to curdle—this will add tenderness to the cake. Beat the butter and sugar with an electric mixer for about 4 minutes until very light and fluffy. Reduce to low speed and add the eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest. Add the flour mixture and milk mixture alternately in three parts, starting and finishing with the flour combination. Mix just until combined to avoid toughening the cake. Toss the blueberries in a small amount of flour to prevent them from sinking and gently fold into the batter. Divide the batter evenly between the two pans and smooth the tops. Bake for 30 to 35 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 to 15 minutes, then turn them out onto cooling racks to cool completely.
- Make the Lemon Cream Cheese Frosting:
- Beat softened butter and cream cheese on medium speed until smooth without overworking it; overbeating makes the frosting too soft. Add vanilla extract, salt, and lemon zest, mixing just to combine. Gradually add powdered sugar, beating until the frosting is smooth, fluffy, and holds its shape. Adjust powdered sugar for taste and thickness as needed.
- Assemble the Cake:
- Start with one lemon blueberry cake layer on your serving plate. Spread a thin coat of frosting on top to help the layers stick. Carefully remove the cheesecake layer from the springform pan. Trim the edges if necessary to match the size of the cakes. Place it on top of the first cake layer. Spread another thin layer of frosting on top of the cheesecake to help glue the next cake layer. Add the second lemon blueberry cake layer on top, ensuring the edges align with the layers beneath. Apply a thin crumb coat of frosting around the entire cake to trap loose crumbs. Refrigerate for about 20 minutes to set this layer. Finish with the remaining frosting, spreading it evenly over the top and sides. Use a spatula to create smooth or decorative swirls as desired. Garnish the cake with fresh blueberries and lemon wedges for a fresh and festive look. Refrigerate the fully assembled cake for at least 45 minutes before slicing to let all layers firm up for neater slices.
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My favorite ingredient has to be the fresh lemon zest—a little goes a long way in brightening the whole cake. One summer, while sharing this cake with friends on the porch, the vibrant flavor sparked delight all around. It’s a recipe that brings people together with every bite.
Storage Tips
Store the cake covered in the refrigerator because of its cream cheese frosting and cheesecake layer. Keep the full cake wrapped in plastic wrap or stored inside a cake carrier to maintain freshness for up to five days. Individual slices should go in airtight containers or tightly wrapped to protect from fridge odors.
For longer storage, wrap the cake or slices well in plastic wrap and foil and freeze for up to two months. Thaw in the refrigerator overnight before serving.
Allow frozen slices to come to room temperature for at least thirty minutes for the best texture.
Ingredient Substitutions
You can use frozen blueberries directly in the cake layers, just don’t thaw them before folding in to avoid excess moisture.
If you can’t find cornstarch, you can use arrowroot powder or an additional two tablespoons of flour, but cornstarch is best for tenderness.
For the cream cheese, using a full-fat block style yields the best texture for both cheesecake and frosting. Lower-fat options may become too soft or runny. If you want a different frosting, a vanilla buttercream or lemon glaze will also work nicely though cream cheese frosting provides the best tang and balance.
Serving Suggestions
This cake pairs wonderfully with hot tea such as Earl Grey or chamomile, or a glass of iced coffee to balance sweetness and richness. Sparkling lemonade can also highlight the lemon flavors.
Light sides such as whipped cream or a mixed berry compote add freshness and contrast. Vanilla bean ice cream or a drizzle of lemon curd brings an extra layer of indulgence.
For a bit of texture, sprinkle toasted almonds or serve alongside buttery shortbread cookies for a classic treat.
Pro Tips
Use all ingredients at room temperature to ensure smooth mixing and a tender crumb.
Avoid overmixing once you add the flour to keep the cake light and fluffy.
Chill your frosting briefly if it feels too soft and overbeaten before applying to the cake.
Commonly Asked Questions
- → Can frozen blueberries be used instead of fresh?
Yes, frozen blueberries work well if added directly to the batter without thawing. Toss them in a bit of flour first to prevent sinking.
- → How can I prevent cracks in the cheesecake layer?
Bake the cheesecake using a water bath and allow it to cool gradually in the oven with the door slightly open to maintain moisture and prevent cracking.
- → What should I do if the frosting is too soft?
Chill the frosting in the refrigerator for 15-20 minutes before spreading. Adding more powdered sugar can also help thicken it.
- → Can the cake layers be prepared ahead of time?
Yes, the cake layers can be baked and stored at room temperature for one day or refrigerated up to three days before assembly.
- → How do I make the cake more lemony?
Increase lemon zest in the batter or add a tablespoon of lemon extract for enhanced citrus flavor.
- → How to get clean slices when cutting?
Use a sharp knife dipped in warm water and clean it between cuts for smooth, even slices.
- → What causes a dry cake and how to avoid it?
Overbaking leads to dryness. Check a few minutes before end time with a toothpick; it should come out moist with crumbs.