Last updated on May 26, 2025
Are you ready to dive into a dessert that’s as delightful as it is delicious? If you’ve ever thought about the wonders of a lemon and blueberry combination, let me introduce you to the Lemon Blueberry Cheesecake Cake with Creamy Layers. This cake is more than just a good treat; it’s a vibrant celebration of flavors, combining zesty lemon, luscious blueberries, and the smooth richness of cheesecake.
Why does this cake stand out? It’s a wonderful blend of textures. You’ll get the lightness of a lemon cake, the creamy goodness of cheesecake, and the burst of juicy blueberries, all layered together to create a dessert that will impress everyone at your table. Whether it’s for a special occasion or just because you deserve something sweet, this recipe will soon become a favorite.
Table of Contents
Why You’ll Love This Lemon Blueberry Cheesecake Cake
There are so many reasons to adore this Lemon Blueberry Cheesecake Cake. First, the flavor. Each bite combines the tartness of lemon with the sweet, juicy blueberries, making for a refreshing treat. Second, the cheesecake adds a delightful creamy layer that takes this cake to another level.
Imagine serving this cake at a birthday party, family gathering, or even a cozy dinner. The bright colors of the blueberries and the fluffy frosting create an eye-catching presentation. Plus, it’s not incredibly complicated to make, which means you get all the glory without spending all day in the kitchen.
Ingredients You’ll Need for Lemon Blueberry Cheesecake Cake
Essential Ingredients:
- 1 box of lemon cake mix (plus the ingredients on the box): This forms the moist, zesty base of your cake.
- Zest of 1 lemon: Adds extra lemon flavor and aroma to the cake.
- 16 oz cream cheese, softened: The key ingredient for the rich cheesecake layers.
- 1/2 cup sugar: Sweetens the cheesecake and balances the flavors.
- 2 eggs: Provides structure and richness to the cheesecake.
- 1 tsp vanilla extract: Enhances the overall flavor.
- 1 1/2 cups fresh or frozen blueberries: Bursting with flavor and nutrients.
- 2 tbsp sugar: To sweeten the blueberry filling.
- 1 tbsp lemon juice: Brightens the blueberry flavor.
- 1 tsp cornstarch mixed with 1 tsp water: Helps thicken the blueberry filling.
- 1 cup heavy whipping cream: For the creamy frosting.
- 8 oz cream cheese, softened: For the frosting, ensuring it’s rich and smooth.
- 1/2 cup powdered sugar: Sweetens the frosting.
- 1 tsp vanilla extract: To flavor the frosting.
Optional Add-Ons:
- Fresh mint leaves: For garnish.
- Lemon zest for decoration: To enhance the visual appeal.
- Additional blueberries for topping: Adding an extra burst of color and flavor.
How to Make Lemon Blueberry Cheesecake Cake: Step-by-Step
Making this delightful cake is a multi-step process, but don’t worry; it’s simple enough to follow. Here’s how to do it:
Step 1: Prepare Your Oven and Springform Pan
Start by preheating your oven to 325°F (163°C). This is the perfect temperature for baking our cheesecake layer. Next, take your springform pan and line it with parchment paper. This will make it easier to remove the cake later.
Step 2: Prepare the Cheesecake Layer
In a large mixing bowl, beat together the softened cream cheese and ½ cup of sugar until the mixture is creamy and smooth. You can use an electric mixer for this step or whisk vigorously by hand if you prefer.
Add in the eggs, one at a time, mixing well after each addition. Then, add the 1 teaspoon of vanilla extract and continue to mix until everything is well combined.
Pour the cream cheese mixture into the prepared springform pan. Bake this for 40 to 45 minutes, or until the center is just set but still slightly jiggly. Once baked, let it cool completely on a wire rack, then refrigerate it until you’re ready to assemble the cake.
Step 3: Bake the Lemon Cake Layers
While the cheesecake is cooling, prepare the lemon cake mix according to the package instructions. Be sure to add the zest of one lemon to the batter—this adds an amazing depth of citrus flavor.
Divide the prepared cake batter evenly between two 8-inch round cake pans. Bake according to the package instructions, usually around 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Blueberry Filling
In a saucepan, combine the blueberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook this mixture over medium heat until it starts to bubble, stirring occasionally.
Once it’s bubbling, mix the cornstarch with 1 teaspoon of water in a small bowl to create a slurry. Pour this into the blueberry mixture while stirring continuously. This will thicken the filling. Continue cooking for another minute until it’s nice and thick. Remove from heat and let it cool.
Step 5: Prepare the Creamy Frosting
To make the frosting, whip 1 cup of heavy whipping cream until it forms stiff peaks. In a separate bowl, combine the 8 oz of softened cream cheese, ½ cup powdered sugar, and 1 teaspoon of vanilla extract. Beat these together until smooth.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This will give you a light and fluffy frosting.
Step 6: Assemble the Cake
To assemble, start by placing one lemon cake layer on a serving plate or cake stand. Spread a layer of the cheesecake evenly over the top. Then, spoon on a generous amount of the blueberry filling, making sure it’s spread out evenly.
Add the second lemon cake layer on top. Spread the remaining cheesecake layer, followed by more blueberry filling.
Finally, use the creamy frosting to cover the top and sides of the assembled cake. You can decorate the cake with fresh blueberries or mint leaves for an extra touch.
Step 7: Chill and Serve
Once your cake is fully assembled, place it in the refrigerator. Chill it for at least 2 hours to set the layers together effectively. This will make slicing much easier and helps all the flavors meld beautifully.
Serving Suggestions for Lemon Blueberry Cheesecake Cake
When it comes to serving, a slice of this vibrant cake can hold its own beautifully. You can serve it as is, or add some flair with a dusting of powdered sugar.
For an extra touch of elegance, consider serving slices with a dollop of whipped cream or a scoop of vanilla ice cream on the side. If you want to take it up a notch, drizzle some blueberry sauce over the top of each piece to enhance the blueberry flavor. This cake pairs wonderfully with a cup of coffee or tea, making it great for dessert after lunch or dinner.
Pro Tips for Perfecting Your Lemon Blueberry Cheesecake Cake
Temperature Matters: Make sure your cream cheese is at room temperature when mixing. This will help avoid lumps and create a smooth cheesecake batter.
Don’t Overmix: Once you incorporate the whipped cream into the frosting, mix just until combined. Overmixing can deflate the whipped cream’s volume.
Chill Before Serving: Allow the cake to set in the refrigerator before serving. This will make the layers more defined and easier to cut.
Fresh Ingredients: Using fresh blueberries can make a noticeable difference in flavor. If using frozen berries, make sure to thaw them and drain excess liquid before cooking them down.
Use Parchment Paper: Lining your cake pans with parchment paper ensures that the cakes come out easily without sticking.
Easy Variations for Lemon Blueberry Cheesecake Cake
One of the best parts about creating this cake is how easy it is to customize. Here are a few variations to consider:
Add Other Fruits: Along with blueberries, you can add raspberries or strawberries into the filling for a mixed berry option.
Change the Cake Flavor: If lemon isn’t your favorite, consider using a vanilla or almond cake mix for a different flavor profile.
Graham Cracker Crust: For an added layer of texture, consider making a graham cracker crust for the cheesecake layer.
Lemon Curd: For an extra burst of lemon flavor, add a layer of lemon curd between the cheesecake and cake layers.
Chocolate Version: If you’re a chocolate lover, a chocolate cake mix could replace the lemon cake mix, combined with chocolate chips in the cheesecake layer.
Storage Tips to Store Lemon Blueberry Cheesecake Cake
Storing this cake is simple! Here are some guidelines to keep it fresh:
Refrigeration: Be sure to store any leftovers in the refrigerator. The cake can last for up to 5 days when stored properly.
Cover It Up: Use plastic wrap or an airtight container to prevent the cake from drying out.
Freezing: If you want to save some for a later date, you can freeze slices. Just wrap them well in plastic wrap and then place them in a freezer bag. When ready to eat, let the slices thaw in the fridge overnight.
Conclusion
This Lemon Blueberry Cheesecake Cake with Creamy Layers is more than just a dessert; it’s a labor of love that brings joy and sweetness to any occasion. By combining the tartness of lemon, the sweetness of blueberries, and the creaminess of cheesecake, it creates a memorable experience with every bite.
Whether you’re baking for a special event or just indulging in a sweet treat at home, this cake is sure to impress. So don’t hold back—try your hand at making this delightful dessert and enjoy the accolades that come with it.
FAQs About Lemon Blueberry Cheesecake Cake
1. Can I make this cake ahead of time?
Yes! You can make the cheesecake layer and lemon cake layers ahead of time. Just assemble and refrigerate them on the day you plan to serve.
2. Can I replace the blueberries with other fruits?
Absolutely! You can use raspberries, strawberries, or even peaches for a bite of different flavors.
3. Can I use a different cake mix flavor?
Of course! Vanilla or almond cake mixes work wonderfully as substitutes.
4. How long will this cake last?
If stored in the refrigerator, this cake will last about 5 days.
5. Is there a way to make this cake gluten-free?
Yes, you can use a gluten-free cake mix for the lemon cake. Just make sure all of your other ingredients are also gluten-free.
With these insights, tips, and a detailed guide, you now have what it takes to create an unforgettable Lemon Blueberry Cheesecake Cake. Happy baking!
Print
Lemon Blueberry Cheesecake Cake with Creamy Layers
- Total Time: 3 hours (including cooling and chilling)
- Yield: 12 servings 1x
Description
This Lemon Blueberry Cheesecake Cake combines zesty lemon cake layers, a creamy cheesecake center, and a luscious blueberry filling—all topped with a rich cream cheese frosting. It’s the perfect dessert for spring, summer, or any time you want to impress your guests with a beautiful and flavorful cake.
Ingredients
Essential Ingredients:
- 1 box lemon cake mix (plus ingredients listed on the box: usually eggs, oil, water)
- Zest of 1 lemon
- Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water (slurry)
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Optional Add-Ons:
- Fresh mint leaves for garnish
- Extra lemon zest for topping
- Additional blueberries for decoration
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Beat 16 oz cream cheese with 1/2 cup sugar until smooth. Add 2 eggs and 1 tsp vanilla extract; beat until combined. Pour into pan and bake for 35–40 minutes or until set. Cool completely and refrigerate.
- Make the Cake Layers: Prepare the lemon cake mix as directed on the box. Stir in lemon zest. Divide into two 9-inch round cake pans and bake according to package directions. Let cool completely.
- Make the Blueberry Filling: In a small saucepan, combine blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook over medium heat until berries start to break down. Stir in cornstarch slurry and cook until thickened. Let cool.
- Make the Frosting: Beat 8 oz softened cream cheese until smooth. In a separate bowl, whip 1 cup heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Fold whipped cream into cream cheese until smooth.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Spread a layer of frosting, then add the cheesecake layer. Spread blueberry filling on top. Add second cake layer. Frost the top and sides with remaining cream cheese frosting.
- Garnish: Decorate with additional blueberries, lemon zest, and mint leaves if desired. Chill for at least 1 hour before serving for clean slices.
Notes
- Cheesecake layer can be made a day ahead for convenience.
- Frozen blueberries work great—no need to thaw before cooking the filling.
- For a lighter version, use whipped topping instead of homemade whipped cream in the frosting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Lemon Blueberry Cheesecake Cake, Layered Cake, Spring Dessert, Lemon Cake with Cheesecake, Blueberry Cheesecake Cake
