Lemon Blueberry Cheesecake Cake with Creamy Layers

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Ingredients

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

For the Lemon Blueberry Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

For the Creamy Frosting:

  • 1 1/2 cups heavy whipping cream
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Extra blueberries & lemon zest for garnish

Instructions

  1. Make the Cheesecake Layer:
    • Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
    • Beat cream cheese until smooth. Add sugar, then eggs one at a time, mixing well. Add vanilla, lemon juice, and zest.
    • Pour into the prepared pan and bake for 30–35 minutes, until set. Cool completely, then refrigerate until firm.
  2. Make the Lemon Blueberry Cake:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a bowl, whisk flour, baking powder, baking soda, and salt.
    • In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then lemon zest and juice.
    • Add dry ingredients alternately with buttermilk, mixing just until combined. Gently fold in blueberries.
    • Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
  3. Make the Frosting:
    • Beat cream cheese until smooth. Add powdered sugar and vanilla, beat until combined.
    • In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread a thin layer of frosting.
    • Carefully place the cheesecake layer on top. Add another thin layer of frosting.
    • Place the second cake layer on top. Frost the top and sides with the remaining frosting.
    • Garnish with fresh blueberries and lemon zest.
  5. Chill and Serve:
    • Refrigerate the cake for at least 1 hour before slicing for cleaner layers.
    • Slice, serve, and enjoy the creamy, fruity layers!

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