This beautifully layered dessert is a marriage of two dessert icons: fluffy lemon cake and indulgent blueberry cheesecake. The zing of fresh lemon brightens the rich creaminess of the cheesecake, while bursts of blueberry lend juicy sweetness and a pop of color. Nestled between these layers is a smooth whipped cream cheese frosting that’s not too sweet, letting the fruit flavors shine. The result is a dessert that’s both luxurious and light on the palate—perfect for spring brunches, summer celebrations, or simply treating yourself to something extraordinary.
Ingredients:
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Lemon Cake Layers:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Creamy Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (or more to taste)
- Pinch of salt
Optional Garnish:
- Fresh blueberries
- Lemon slices or zest curls
- Edible flowers for a dramatic finish
Instructions:
- Start with the Cheesecake Layer:
Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then stir in vanilla and sour cream. Gently fold in blueberries. Pour into prepared pan and bake for 35–40 minutes, or until center is set and edges are slightly puffed. Let it cool, then refrigerate for at least 4 hours or overnight for firmness. - Bake the Lemon Cake Layers:
Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Alternate adding dry ingredients and buttermilk, starting and ending with the flour mixture. Divide the batter evenly between pans and bake for 20–25 minutes or until a toothpick comes out clean. Let the cakes cool completely. - Prepare the Creamy Frosting:
Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, lemon juice, and a pinch of salt. Beat until fluffy. Chill slightly if too soft to spread. - Assemble the Cake:
Place one lemon cake layer on your serving platter. Top with a generous scoop of frosting and spread evenly. Gently place the chilled cheesecake layer on top—carefully remove from springform pan and peel off parchment. Spread more frosting over the cheesecake, then top with the second lemon cake layer. Frost the entire cake with remaining cream cheese frosting, smoothing it with an offset spatula. Garnish as desired—with mounds of fresh blueberries, lemon zest curls, or edible blooms for a dreamy, celebration-ready finish. - Chill & Serve:
Refrigerate the cake for at least 1 hour before slicing to allow the layers to settle and firm up. Serve chilled or at room temperature.
Serving Note:
This cake tastes even better the next day as the lemon and blueberry flavors deepen. It also freezes well—slice and wrap individual portions for a treat anytime.
With your gift for elevating presentation and balancing indulgent flavors, My, I can already imagine you adding a blueberry compote drizzle or a hint of coconut for a tropical twist. Want to turn this into a mini trifle version next or build it in jars for a stylish event dessert? I’ve got ideas waiting!