The Perfect Lemon-Blueberry Cheesecake Cake Recipe For Summer Joy

A lemon-blueberry cheesecake cake stands as the ultimate dessert for those craving multiple flavor dimensions in a single slice.

Zesty citrus notes dance alongside sweet, plump berries within layers of creamy, rich goodness.

Sophisticated yet approachable, this cake crafts ordinary moments into extraordinary experiences.

Its delicate balance between tart and sweet creates a symphony of taste sensations.

Soft, moist textures complement the vibrant flavor profile, making each bite a delightful journey.

Every element works harmoniously to craft an unforgettable culinary masterpiece.

Prepare to wow your guests with this stunning, irresistible dessert.

Ingredients That Make This Cake a Sweet-Tart Dream

• Cream Cheese: Soft, full-fat cheese provides the creamy base for the cheesecake.
• Sour Cream: Adds richness and smooth texture to the cheesecake filling.
• Sugar: Sweetens the cheesecake and balances the tangy cream cheese.
• Eggs: Provide structure and help set the cheesecake.
• Lemon Zest: Adds bright, citrusy flavor to the cheesecake.
• Blueberries: Fresh berries add bursts of fruity flavor and color.

• All-Purpose Flour: Basic flour for the cakes structure.
• Sugar: Sweetens and helps with cakes texture.
• Butter: Adds moisture and rich flavor to the cake.
• Eggs: Bind ingredients and provide structure.
• Baking Powder: Helps the cake rise and become light.
• Vanilla Extract: Enhances overall flavor of the cake.

• Butter: Creates a smooth, creamy base for the frosting.
• Cream Cheese: Adds tanginess and richness to the frosting.
• Confectioners Sugar: Sweetens and thickens the frosting.
• Heavy Cream: Helps achieve desired frosting consistency.
• Fresh Blueberries: Garnish and add a fresh touch to the cake.

How to Bake Cheesecake Cake Without Any Stress

Step 1: Prepare the Oven and Pan

Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper. Grease the sides with butter and wrap the bottom with aluminum foil. Place the pan inside a larger baking pan.

Step 2: Make the Cheesecake Filling

Beat cream cheese on medium speed for 2 minutes until soft and fluffy. Add sour cream and sugar on low speed until smooth. Incorporate eggs one at a time on medium speed, then mix in lemon zest.

Step 3: Bake the Cheesecake

Gently fold in blueberries and pour the mixture into the prepared pan. Fill the outer pan with hot water halfway up the cheesecake pan. Bake for 50-55 minutes until the center is set and firm to touch. Cool on a wire rack.

Step 4: Chill the Cheesecake

Cover and refrigerate overnight to allow flavors to develop.

Step 5: Prepare the Cake Layers

• Flour
• Sugar
• Butter
• Eggs
• Vanilla
• Baking powder

Beat on low speed for 30 seconds, then on high for 3 minutes, scraping the bowl occasionally.

Step 6: Bake the Cake Layers

Divide batter equally between the two pans. Bake for 25-30 minutes until a toothpick comes out clean. Cool on wire racks for 20 minutes.

Step 7: Create the Frosting

• Add at a time
• Beat for 1 minute after each addition
• Alternate with splashes of heavy cream

Beat on low speed for 5 more minutes until light and fluffy.

Step 8: Assemble the Cake

Place one cake layer on a platter. Spread a thin frosting layer. Remove cheesecake ring and carefully transfer cheesecake on top using a thin spatula. Add another frosting layer.

Step 9: Final Decoration

Top with the second cake layer. Frost the entire cake. Garnish with fresh blueberries.

Step 10: Chill and Serve

Refrigerate for at least 2 hours before serving. Serve cold with optional whipped cream. Store leftovers in the refrigerator for up to 4 days.

Tips for Layering, Frosting, and Flavor That Pops

• Soften Cream Cheese Perfectly: Let cream cheese sit at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free texture.
• Prevent Cheesecake Cracking: Bake in a water bath and avoid overmixing to keep the surface silky and crack-free.
• Fold Blueberries Gently: Toss blueberries in a light dusting of flour before adding to prevent sinking and maintain even distribution.
• Chill for Maximum Flavor: Allow the cake to rest overnight in the refrigerator to develop deep, rich flavor and perfect texture.
• Create Clean Cake Layers: Use a serrated knife to level cake layers and ensure a professional, even presentation when assembling.

Best Way to Store and Slice This Creamy Citrus Cake

• Refrigeration: Store your lemon-blueberry cheesecake cake in an airtight container or tightly wrapped with plastic wrap. Keep it in the refrigerator to maintain its freshness and prevent bacterial growth. The cake will stay delicious for up to 4 days when properly stored.
• Freezing: Carefully wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months to enjoy later. Thaw overnight in the refrigerator before serving to preserve the cake's delicate texture and flavor.
• Reheating: Gently warm individual slices at room temperature for 15-20 minutes before serving. Avoid using the microwave, as it can make the cake soggy and compromise the creamy cheesecake layer.

Tasty Pairings to Make This Cake Shine on Any Table

• Pair with Sweet Dessert Wine: Complement the rich, creamy cheesecake with a chilled glass of Moscato d'Asti or a late harvest Riesling. These sweet wines perfectly balance the tangy lemon and burst of blueberry flavors.
• Elevate with Herbal Tea: Serve alongside a hot cup of chamomile or lavender tea. The delicate herbal notes will enhance the cake's subtle lemon undertones and provide a soothing contrast to the decadent dessert.
• Match with Citrus Sorbet: Create a refreshing palate cleanser by serving a small scoop of lemon or blood orange sorbet alongside the cake. The bright, zesty flavor will accentuate the lemon notes and provide a light, cool accompaniment.
• Boost with Champagne: Celebrate the cake's luxurious texture by pairing it with a crisp, dry champagne or prosecco. The bubbles and light acidity will cut through the richness and elevate the overall dessert experience.

Cake Twists to Try with Lemon, Blueberry, and Cream

• Berry Medley Magic: Replace blueberries with a mixed berry combination of raspberries, blackberries, and strawberries for a colorful and vibrant flavor profile.
• Lavender Lemon Elegance: Infuse the cheesecake layer with dried lavender buds and add a subtle lavender extract to the cake batter for a sophisticated herbal note.
• Nutty Crunch Delight: Fold chopped almonds or pistachios into the cake batter and sprinkle toasted nuts between cake layers for added texture and nutty richness.
• Zesty Orange Fusion: Swap lemon zest with orange zest and add orange liqueur to the frosting for a bright, citrusy alternative that complements the creamy cheesecake.

Why Lemon-Blueberry Cheesecake Cake Is a Showstopper

• Bursting with Fruity Freshness: Lemon zest and blueberries create a vibrant, tangy flavor profile that dances on your taste buds, transforming an ordinary cheesecake into a spectacular dessert sensation.
• Luxurious Layered Texture Delight: The combination of creamy cheesecake nestled between soft cake layers delivers an incredible mouthfeel that transitions from silky smooth to light and airy with each heavenly bite.
• Make-Ahead Magic: This show-stopping dessert can be prepared in advance and chilled overnight, making it perfect for stress-free entertaining and giving you more time to enjoy your guests instead of being stuck in the kitchen.
• Crowd-Pleasing Celebration Centerpiece: With its elegant presentation and irresistible blend of citrus and berry flavors, this cake becomes an instant hit at gatherings, guaranteeing oohs and aahs from everyone at the table.

Lemon-Blueberry Cheesecake Cake Recipe

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4.5 from 32 reviews

• Total Time: 2 hours 5 minutes
• Yield: 12 1x

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Description

Lemon-blueberry cheesecake cake combines tangy citrus and sweet berries in a luxurious dessert that delights the senses. Creamy layers of blueberry-studded cheesecake nestled between moist lemon cake create a perfect balance you’ll crave with every bite.

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Ingredients

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Main Ingredients:

• 16 ounces (453 grams) cream cheese (softened)
• 2 ¼ cups (280 grams) all-purpose flour
• 1 ½ cups (300 grams) sugar
• 3 eggs
• 1 ¼ cups (296 milliliters) milk
• ½ cup (113 grams) butter (softened)

Fruit and Flavor Ingredients:

• 2 cups (340 grams) blueberries (fresh or frozen)
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Additional Ingredients:

• ½ cup (120 grams) sour cream
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 8 tablespoons (113 grams) butter (softened)
• 4 ounces (113 grams) cream cheese (softened)
• 3 to 4 cups (360 to 480 grams) sifted powdered sugar
• 2 to 3 tablespoons (30 to 45 milliliters) heavy cream

Optional Garnish:

• Fresh blueberries
• Fresh whipped cream

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Instructions

1. Prepare the oven by heating to 325°F (163°C). Carefully line a 9-inch (23 centimeters) springform pan with parchment paper, generously coat the sides with unsalted butter, and securely wrap the bottom with aluminum foil. Position the pan inside a larger baking dish.
2. Using an electric mixer, whip the cream cheese on medium speed for approximately 2 minutes until achieving a light, silky texture.
3. Incorporate sour cream and granulated sugar on low speed, mixing until the mixture becomes uniformly smooth.
4. Gently introduce eggs one at a time while maintaining medium speed, then fold in freshly grated lemon zest.
5. Delicately fold blueberries into the cheesecake batter, then transfer the mixture into the prepared pan. Fill the outer baking pan with hot water until it reaches midway up the cheesecake pan.
6. Bake for 50-55 minutes, monitoring until the center sets and becomes firm when touched. Allow to cool completely on a wire rack.
7. Refrigerate the cheesecake, covered, overnight to enhance flavor and texture.
8. Adjust oven temperature to 350°F (177°C). Prepare two 9-inch (23 centimeters) round cake pans by greasing with butter and dusting with flour.
9. Combine cake ingredients in a large mixing bowl, blending on low speed for 30 seconds, then increasing to high speed for 3 minutes. Periodically scrape down the bowl’s sides to ensure even mixing.
10. Evenly distribute cake batter between the two prepared pans. Bake for 25-30 minutes, verifying doneness by inserting a toothpick into the center, which should emerge clean.
11. Transfer cakes to wire racks and allow to cool for 20 minutes. Carefully invert one cake onto a serving platter and the other onto parchment paper. Ensure complete cooling.
12. Using an electric mixer, cream together unsalted butter and cream cheese on medium speed for 3 minutes until achieving a smooth, fluffy consistency.
13. Gradually add confectioners’ sugar, one cup at a time, beating for 1 minute between additions. Alternate with splashes of heavy cream to create a thick frosting.
14. Continue mixing on low speed for an additional 5 minutes to create a light, airy frosting.
15. Apply a thin, even layer of frosting atop the first cake layer on the platter.
16. Remove the cheesecake’s springform ring and carefully loosen edges with a butter knife. Utilize a thin spatula to transfer the cheesecake onto the frosted cake layer.
17. Spread a delicate frosting layer over the cheesecake, then position the remaining cake layer on top.
18. Completely frost the entire cake, garnishing with fresh blueberries. Refrigerate for a minimum of 2 hours before serving.
19. Serve chilled, optionally accompanied by a dollop of whipped cream. Store any remaining cake in the refrigerator for up to 4 days.

Notes

• Elevate your baking skills with this showstopping lemon-blueberry cheesecake cake that combines two beloved desserts into one spectacular treat.
• Chilling the cake overnight allows flavors to meld and provides the perfect texture for a smooth, creamy, and incredibly indulgent dessert experience.
• Wrapping the cheesecake pan in foil and using a water bath ensures a silky, crack-free cheesecake with a luxurious, velvety consistency.
• Folding fresh blueberries into the cheesecake batter adds bursts of fruity flavor and creates beautiful purple swirls throughout the creamy filling.
• Layering the cheesecake between two tender cake layers and covering it with tangy cream cheese frosting transforms this dessert into a jaw-dropping centerpiece for any special occasion.

• Prep Time: 50 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 496 kcal
• Sugar: 43g
• Sodium: 287mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 65g
• Fiber: 1.5g
• Protein: 6.5g
• Cholesterol: 107mg