Lemon Blueberry Cheesecake Cake Recipe (Easy & Creamy)

Nothing says “spring celebration” quite like the sweet, tangy burst of blueberries paired with the fresh zest of lemon—especially when they’re nestled in a rich, creamy cheesecake cake! Whether you’re planning a brunch, baby shower, or just want to brighten up a cozy weekend, this Lemon Blueberry Cheesecake Cake checks all the boxes: easy steps, luscious texture, and an unforgettable flavor combo.

I first made this beauty for Mother’s Day and it disappeared in under ten minutes! Consider this the ultimate recipe for anyone craving a show-stopping dessert that’s deceptively simple to make at home. Follow along as I walk you through every step, including tips, substitutions, and foolproof tricks for creamy cheesecake success.

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Why You’ll Love This Lemon Blueberry Cheesecake Cake

– **Ultra-Creamy Texture**: The creamy cheesecake and tender cake layers are perfectly balanced.
– **Simple Pantry Ingredients**: No need to hunt down fancy items—everything can be found at your local store.
– **Bursting with Citrus & Berries**: Natural flavors, no artificial extracts needed.
– **Great for Beginners**: Even if you’ve never baked with cream cheese before, you can nail this.
– **Crowd-Pleasing and Instagram-worthy**: Both gorgeous and delicious!

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Ingredients & Easy Substitutions

Let’s break down the main components: zesty lemon cake, a creamy blueberry cheesecake center, and a luscious cream cheese frosting. Here’s what you’ll need:

Ingredient	Substitution Option
Fresh Lemon Zest & Juice	Bottled lemon juice (not as fresh); lime juice for a twist
Fresh Blueberries	Frozen blueberries (do not thaw); raspberries
Cream Cheese (full-fat)	Greek yogurt (for a lighter option)
All-Purpose Flour	Gluten-free flour blend
Butter (unsalted)	Vegan butter sticks
Sour Cream	Plain yogurt
Eggs (large)	Flax eggs for egg-free version
White Sugar	Coconut sugar (for slight caramel flavor)

*Tip*: Always bring your cream cheese, eggs, and butter to room temperature before baking—this makes mixing smoother and guarantees a silkier cake!

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Essential Baking Tips for Success

Before you tie on your apron, check out these tried-and-tested tips to get bakery-quality results every time:

• **Don’t Overmix:** For both the cake and cheesecake layers, overmixing can lead to dense or cracked results. Mix until ingredients are just combined.
• **Use Parchment Paper:** Line the bottom of your cake pans to prevent sticking and for easy removal.
• **Cool Before Stacking:** Let all layers cool completely before assembling to avoid a melty mess.
• **Chill Well:** Cheesecake cakes set best after several hours (or overnight) in the fridge, allowing flavors to meld and texture to firm up.
• **Decorate Simply:** A little lemon zest and extra berries on top makes it visually stunning without much fuss.

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Choosing the Best Ingredients

– **Cream Cheese:** Use full-fat, block-style for ultra-creamy consistency and flavor.
– **Blueberries:** In-season, fresh blueberries are best, but frozen blueberries work year-round (don’t thaw before baking).
– **Lemon Juice & Zest:** Fresh lemons give unbeatable brightness and aroma; just a bit of zest goes a long way!
– **Cake Flour:** If you want an even fluffier crumb, substitute half the all-purpose flour with cake flour.

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Step-by-Step Guide: How to Make Lemon Blueberry Cheesecake Cake

Ready to bake? Here’s how to bring this dreamy cake together—no stress, just fun!

1. Make the Blueberry Cheesecake Layer

– Mix softened cream cheese, sugar, an egg, sour cream, and a splash of vanilla until smooth.
– Fold in fresh or frozen blueberries.
– Bake in a lined springform pan until just set—slightly wobbly in the center is perfect.

2. Prepare the Lemon Cake Batter

– Cream butter, sugar, and zest together for an aromatic base.
– Beat in eggs, then mix in flour, baking powder, salt, and a blend of lemon juice and milk.
– Spread into greased, parchment-lined cake pans.

3. Assembly & Baking

– Once everything is cool, stack: cake layer, cheesecake layer, cake layer.
– Frost with easy, homemade cream cheese frosting—swirl it on for a rustic, dreamy look.

4. Chill, Slice & Serve

– Chill in the fridge to set.
– Decorate with berries and lemon zest.
– Slice thick and share with friends and family!

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Lemon Blueberry Cheesecake Cake: Nutrition & Calorie Info

Serving Size	Calories	Carbohydrates	Fat	Protein
1 slice (1/12 of cake)	427	53g	21g	6g

*Note: Nutrition values are estimates and may vary based on ingredients and serving size.*

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Pitfalls to Avoid (and Pro Tips!)

Do’s:

• Use fresh lemon zest for maximum flavor.
• Chill fully before slicing—it makes layers tidy and slicing easier.
• Store leftovers in the fridge, covered, for up to four days.
• Allow your ingredients to come to room temperature before using.

Don’ts:

• Don’t open the oven during baking; sudden temperature changes can cause cracking.
• Don’t overbake the cheesecake—it should have a slight jiggle in the center.
• Don’t skip the parchment paper for easy removal.

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Frequently Asked Questions (FAQ)

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Easy Lemon Blueberry Cheesecake Cake Recipe

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 4 hours (includes chilling)
Servings: 12 slices

Ingredients:

Lemon Cake Layers:

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

Blueberry Cheesecake Layer:

• 8 oz (1 package) cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)

Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 2-3 tsp lemon juice
• 1/2 tsp vanilla extract

Optional Toppings:

• Extra blueberries, lemon zest, thin lemon slices

Instructions:

1. Make Cheesecake Layer:
   • Preheat oven to 325°F (163°C). Line an 8-inch springform pan with parchment.
   • Beat cream cheese and sugar until smooth. Add egg, sour cream, and vanilla; mix just until blended.
   • Fold in blueberries gently. Pour batter into pan and smooth top.
   • Bake for 25–30 minutes, until edges are set and center is just slightly jiggly. Cool completely, then freeze for 45+ minutes (makes assembly easier!).
2. Make Lemon Cake Layers:
   • Increase oven to 350°F (177°C). Grease and line two 8-inch cake pans.
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • Cream butter, sugar, and lemon zest with a mixer until light and fluffy (about 2-3 minutes). Add eggs, one at a time, mixing well after each.
   • Whisk lemon juice, milk, and vanilla in a measuring cup. Add dry ingredients and milk mixture to the butter mixture in 3 additions, starting and ending with flour. Mix until just combined.
   • Divide batter between the pans and bake 18–22 minutes, until a toothpick comes out clean. Cool on a rack.
3. Make Frosting:
   • Beat cream cheese and butter until smooth.
   • Add powdered sugar, lemon juice, and vanilla. Beat until creamy and fluffy.
4. Assemble Cake:
   • Trim cake tops if domed. Place one cake layer on a platter.
   • Top with cheesecake layer (remove parchment).
   • Add second cake layer on top.
   • Frost the sides and top generously. Decorate with extra berries and lemon zest.
   • Chill at least 2 hours before slicing for best results.

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Nutrition (per slice)	Amount
Calories	427
Carbohydrates	53g
Fat	21g
Protein	6g

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Share & Save This Dreamy Cake!

That’s it—your easy, creamy Lemon Blueberry Cheesecake Cake is ready to wow! I hope this recipe brings as much sunshine to your table as it does to mine. If you make it, please **save this pin on Pinterest**, **share with your foodie friends or family on WhatsApp**, or post a pic in your favorite cooking group. Your shares mean the world and help others find blissfully delicious recipes, too.

Happy baking and don’t forget to tag me if you share your creation! 🫐🍋🧁