Irresistible Lemon Blueberry Cheesecake Cake Recipe

Lemon Blueberry Cheesecake Cake is a delightful fusion of flavors that dances on your taste buds. Picture this: a creamy cheesecake layer nestled between fluffy lemon cake, all topped with a luscious blueberry compote. The aroma wafts through your kitchen, making it impossible to resist.

Every bite bursts with zesty lemon and sweet blueberries, creating a dessert experience that feels like a celebration. I remember the first time I made this cake for a family gathering; the smiles on their faces were priceless, making me feel like a baking superstar. This cake is perfect for summer picnics or cozy gatherings, promising to bring joy to any occasion.

I once surprised my friends with this cake at a picnic, and they declared it the best dessert ever. Their enthusiasm was contagious!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture in your cake layers.

• Baking Powder: Fresh baking powder ensures your cake rises perfectly.

• Sugar: Granulated sugar brings sweetness and balances the tartness of the lemon and blueberries.

• Unsalted Butter: Room temperature butter adds richness and moisture to your cake.

• Eggs: Use large eggs for the most consistent results in baking.

• Lemon Zest and Juice: Freshly grated zest and juice provide bright flavor; bottled options won’t give you the same zing.

• Fresh Blueberries: Opt for plump berries; frozen ones can work but may alter texture slightly.

• Cream Cheese: Softened cream cheese is essential for that luxurious cheesecake layer.

• Powdered Sugar: This sweetener creates a smooth frosting without any grittiness.

• Vanilla Extract: Pure vanilla extract enhances overall flavor; avoid imitation if possible.

• Heavy Cream: Whipping cream adds decadence when you top your cheesecake layer before serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Blueberry Cheesecake Cake

Prepare Your Baking Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray to prevent sticking.

Create the Cake Batter: In a large bowl, combine flour, baking powder, and salt. In another bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.

Add Flavorful Elements: Stir in lemon zest and juice into the wet mixture until evenly combined. Gradually add dry ingredients to wet ingredients while mixing gently to avoid overworking the batter.

Bake the Cake Layers: Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.

Prepare the Cheesecake Filling: In another bowl, beat softened cream cheese until creamy. Gradually add powdered sugar and vanilla extract until smooth. Beat in heavy cream until its texture becomes light and fluffy.

Create Blueberry Compote: In a small saucepan over medium heat, combine fresh blueberries with sugar and simmer until they burst open and create a sauce-like consistency; about 5-7 minutes should do it.

Now you’re ready to assemble! Layer one of the cakes with cream cheese filling, add some blueberry compote, then place the second layer on top. Top with more cream cheese frosting if desired or serve each slice drizzled with blueberry compote for presentation.

This Lemon Blueberry Cheesecake Cake will have everyone asking for seconds—and maybe even thirds! Enjoy every scrumptious bite as you bask in the compliments from friends and family alike!

Perfecting the Cooking Process

Start by preparing the cheesecake layer first, letting it cool while baking the cake layers. This ensures each component is perfectly set and flavorful.

Add Your Touch

Feel free to swap out blueberries for raspberries or strawberries for a different fruity twist. Experimenting can lead to delightful surprises!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Just slice and enjoy cold—no reheating needed!

Sharing Lemon Blueberry Cheesecake Cake with friends led to rave reviews, especially from my aunt who claimed it was her new favorite dessert!

FAQ

Can I use other fruits in this Lemon Blueberry Cheesecake Cake?

Absolutely! Strawberries or raspberries work beautifully in this recipe as well.

How long does the cheesecake need to cool before layering?

Allow the cheesecake to cool completely for about 1-2 hours before layering.

Can I freeze Lemon Blueberry Cheesecake Cake?

Yes, you can freeze it! Wrap slices tightly in plastic wrap before freezing.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Lemon Blueberry Cheesecake Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves approximately 12 1x

Print Recipe

Pin Recipe

Description

Lemon Blueberry Cheesecake Cake is a delightful dessert that brings together creamy cheesecake and zesty lemon cake, all topped with a vibrant blueberry compote. This refreshing treat is perfect for summer gatherings, offering an explosion of flavors in every bite. With its beautiful presentation and rich taste, this cake is sure to impress your guests and become a family favorite.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• 3 large eggs
• Zest and juice of 2 lemons
• 1 cup fresh blueberries
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In one bowl, mix flour, baking powder, and salt. In another bowl, cream sugar and butter until light; add eggs one by one, mixing well after each.
3. Stir in lemon zest and juice into the wet mixture. Gradually combine dry ingredients with wet ingredients without over-mixing.
4. Divide batter between prepared pans; bake for 25-30 minutes until golden brown.
5. Beat cream cheese until smooth in a separate bowl; gradually add powdered sugar and vanilla. Mix in heavy cream until fluffy.
6. Prepare blueberry compote by simmering blueberries with sugar in a saucepan until bursting (about 5-7 minutes).
7. Assemble the cake: layer one cake with cheesecake filling and blueberry compote, then top with the second layer. Frost as desired.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 27g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg