A Showstopping Dessert That Combines Three Favorite Treats!
This Lemon Blueberry Cheesecake Cake is the ultimate dessert for special occasions! Imagine layers of moist lemon cake, creamy cheesecake filling, and juicy blueberry compote, all topped with fluffy whipped cream. Every bite delivers bright citrus flavor, sweet-tart berries, and velvety richness.
Perfect for birthdays, holidays, or when you want to impress guests, this stunning cake is easier to make than it looks. The make-ahead components mean less stress when assembling. Let’s create this masterpiece!
Lemon Blueberry Cheesecake Cake Recipe
Prep Time: 1 hour | Cook Time: 1 hour | Total Time: 5 hours (includes chilling)
Servings: 12-14
Ingredients:
For the Lemon Cake Layers:
2½ cups (300g) all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (230g) unsalted butter, softened
1¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp lemon zest
3 tbsp fresh lemon juice
1 cup (240ml) buttermilk
For the Cheesecake Layer:
24 oz (680g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
¼ cup (60ml) heavy cream
For the Blueberry Compote:
2 cups (300g) fresh or frozen blueberries
¼ cup (50g) sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water
For the Whipped Cream Frosting:
2 cups (480ml) heavy cream, chilled
½ cup (60g) powdered sugar
1 tsp vanilla extract
Step-by-Step Instructions:
1. Bake the Lemon Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Whisk together flour, baking powder, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time, then lemon zest and juice.
Alternate adding dry ingredients and buttermilk. Divide batter between pans and bake 25-30 minutes. Cool completely.
2. Make the Cheesecake Layer:
Reduce oven to 325°F (160°C). Wrap a 9-inch springform pan with foil.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and cream.
Pour into prepared pan and bake 45-50 minutes until set but slightly jiggly. Chill 4+ hours.
3. Prepare Blueberry Compote:
Combine blueberries, sugar, and lemon juice in a saucepan. Simmer 5 minutes.
Mix cornstarch and water, stir into berries. Cook 2 more minutes until thickened. Cool completely.
4. Assemble the Cake:
Place first lemon layer on cake stand. Spread with half the blueberry compote.
Carefully place cheesecake layer on top. Spread remaining compote.
Top with second lemon layer. Chill 30 minutes.
5. Frost and Decorate:
Whip cream, powdered sugar, and vanilla to stiff peaks. Frost entire cake.
Garnish with fresh blueberries and lemon slices. Chill 1 hour before serving.
Make-Ahead Tips:
- Bake cake layers and cheesecake 1-2 days ahead
- Compote keeps refrigerated for 3 days
- Frost cake up to 8 hours before serving
Serving Suggestions:
Pair with:
☕ Earl Grey tea
🍾 Sparkling rosé
🥛 Cold milk
Why This Cake is Special:
✨ Three delicious textures in every bite
✨ Stunning presentation
✨ Perfect balance of sweet and tart
✨ Works for any celebration
Pro Tip: For clean slices, dip knife in hot water between cuts!
This Lemon Blueberry Cheesecake Cake will become your new signature dessert. The combination of fluffy cake, rich cheesecake, and vibrant blueberries is absolutely irresistible.
Tag us in your photos when you make this showstopper! 📸🍰