Lemon Blueberry Cheesecake Cake with Creamy Layers Recipe

This Lemon Blueberry Cheesecake Cake is a stunning dessert that combines the zesty brightness of lemon, the sweet juiciness of blueberries, and the creamy richness of cheesecake into one irresistible treat. With layers of moist lemon cake, smooth blueberry cheesecake, and tangy lemon cream cheese frosting, this cake is a showstopper for any occasion. The balance of flavors creates a sweet, tart, and creamy experience that will leave everyone wanting more.

Ingredients:

For the Blueberry Cheesecake Layer:

• ¾ cup fresh blueberries
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons vanilla extract
• 2 eggs + 1 egg yolk, room temperature
• ¼ cup sour cream
• ¼ cup heavy cream

For the Lemon Cake Layers:

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ⅔ cup unsalted butter, room temperature
• 1 ⅓ cups granulated sugar
• 2 eggs + 1 egg white
• 1 ½ teaspoons vanilla extract
• 2 teaspoons lemon zest
• ½ cup milk

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions:

Step 1: Prepare the Blueberry Cheesecake

1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan.
2. In a mixing bowl, beat cream cheese, sugar, and flour until smooth.
3. Add vanilla extract, eggs, and egg yolk, mixing until fully incorporated.
4. Stir in sour cream and heavy cream, ensuring a silky texture.
5. Fold in blueberries, then pour the batter into the prepared pan.
6. Bake for 40-45 minutes, until the center is set. Let cool completely before refrigerating.

Step 2: Make the Lemon Cake Layers

7. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
8. In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
9. In another bowl, beat butter and sugar until light and fluffy.
10. Add eggs, vanilla extract, and lemon zest, mixing well.
11. Gradually add dry ingredients, alternating with milk, until a smooth batter forms.
12. Divide the batter evenly between the cake pans and bake for 25-30 minutes, until a toothpick comes out clean.
13. Let the cakes cool completely before assembling.

Step 3: Prepare the Lemon Cream Cheese Frosting

14. In a mixing bowl, beat cream cheese and butter until smooth.
15. Gradually add powdered sugar, mixing until fluffy.
16. Stir in vanilla extract, lemon zest, and lemon juice.

Step 4: Assemble the Cake

17. Place one lemon cake layer on a serving plate. Spread a thin layer of frosting.
18. Carefully place the blueberry cheesecake layer on top.
19. Add the second lemon cake layer, then frost the entire cake with lemon cream cheese frosting.
20. Garnish with fresh blueberries and lemon zest.

Step 5: Serve and Enjoy

21. Refrigerate for at least 1 hour before slicing.
22. Serve chilled and enjoy the creamy, fruity, and tangy perfection!

This Lemon Blueberry Cheesecake Cake is a decadent, layered masterpiece that brings together the best of cheesecake and cake in one bite. Want to try a white chocolate drizzle or a berry compote topping? Let me know, and I’ll share more variations! 🍋🫐🍰😋

You can check out a similar recipe here or here.