Lemon Blueberry Cheesecake Cake with Creamy Layers

by

Ingredients

For the Blueberry Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

For the Lemon Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Optional Garnish:

  • Fresh blueberries
  • Lemon zest curls

Instructions

  1. Make the Blueberry Cheesecake Layer:
    • Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
    • In a bowl, beat the cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing until incorporated. Stir in vanilla.
    • Gently fold in the blueberries.
    • Pour into the prepared pan and bake for about 35-40 minutes or until the center is set. Let cool completely, then refrigerate for at least 2 hours or overnight.
  2. Bake the Lemon Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a medium bowl, whisk flour, baking powder, and salt.
    • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla.
    • Add flour mixture in three parts, alternating with buttermilk, starting and ending with flour. Mix until just combined.
    • Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.
  3. Make the Cream Cheese Frosting:
    • Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time. Add lemon juice and vanilla, beating until fluffy.
  4. Assemble the Cake:
    • Place one lemon cake layer on a serving plate. Spread a thin layer of frosting.
    • Carefully place the cheesecake layer on top. Add the second lemon cake layer.
    • Frost the entire cake with the remaining cream cheese frosting.
  5. Decorate:
    • Garnish with fresh blueberries and lemon zest curls if desired.
  6. Chill & Serve:
    • Chill for about an hour before slicing for best results. Enjoy this tangy, creamy delight!

If you’d like, I can help you adjust this recipe for cupcakes or a sheet cake — just say so! 🍋🫐✨

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