Zesty Lemon Blueberry Cheesecake Cake Recipe: Sweet Magic

Baking a delectable lemon blueberry cheesecake cake promises pure culinary magic.

Sweet berries dance alongside tangy citrus notes in this dreamy dessert.

Creamy layers meld together with delightful complexity that surprises every palate.

Soft cream cheese and bright fruit create an irresistible combination that feels both elegant and comforting.

Delicate swirls of blueberry compote wind through rich cheesecake filling, creating visual and flavor intrigue.

Each slice offers a perfect balance between smooth textures and vibrant tastes.

Your kitchen will soon become a haven of delightful aromas and decadent possibilities.

Let’s unlock this sensational recipe that guarantees smiles around the table.

Why Lemon Blueberry Cheesecake Cake Is So Loved

• Master Impressive Dessert: Craft a stunning layer cake that looks professionally made, combining creamy cheesecake and moist lemon blueberry cake for a showstopping presentation.
• Nail Complex Baking Techniques: Learn advanced baking skills like water bath method, creating smooth cheesecake, and perfectly textured cake layers without stress.
• Create Flavor Explosion: Blend tangy lemon, sweet blueberries, and rich cream cheese into a harmonious dessert that delivers multiple taste dimensions in every bite.
• Customize with Ease: Adapt decorations and garnishes to match any occasion, from casual family gatherings to elegant dinner parties with simple fresh berries and lemon wedges.

What’s Inside Lemon Blueberry Cheesecake Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the cake layers.
• Cornstarch: Helps create a softer, more tender cake crumb.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Milk, Lemon Juice: Creates a buttermilk-like mixture that adds moisture and tanginess to the cake.
• Vanilla Extract: Provides a warm, sweet flavor to the cake layers.

• Butter: Adds richness and helps create a tender cake texture.
• Sugar: Provides sweetness and helps with the cake's caramelization and moisture.
• Eggs: Bind the ingredients together and add structure to the cake.
• Lemon Zest: Adds bright, citrusy flavor to the cake layers.

• Cream Cheese: The primary ingredient that gives the cheesecake its signature creamy texture.
• Blueberries: Adds fresh, fruity flavor and bursts of color to the cheesecake.
• Sugar: Sweetens the cheesecake base.
• Flour: Helps stabilize the cheesecake mixture.
• Vanilla Extract: Enhances the overall flavor of the cheesecake.

• Eggs: Provide structure and richness to the cheesecake.
• Sour Cream, Heavy Cream: Add moisture and creaminess to the cheesecake.

• Butter, Cream Cheese: Create a smooth, creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps thicken the frosting.
• Vanilla Extract, Lemon Zest, Salt: Add depth and balance to the frosting.

How To Make Lemon Blueberry Cheesecake Cake

Step 1: Prepare Baking Equipment

Grab an 8-inch springform pan and line its bottom with parchment paper. Wrap the pan completely in aluminum foil to create a waterproof barrier. Set your oven temperature to 350°F.

Step 2: Create Blueberry Cheesecake Base

• Fresh blueberries
• Cream cheese

Transfer the smooth mixture to a mixing bowl.

Step 3: Mix Cheesecake Batter

Combine the blueberry cream cheese mixture with sugar and flour. Whisk until the texture becomes creamy and smooth. Add vanilla extract for depth of flavor.

Step 4: Incorporate Eggs

Gently add eggs one at a time, stirring carefully after each addition. Maintain a light touch to keep the batter delicate.

Step 5: Add Creamy Elements

Fold in sour cream and heavy cream until the mixture becomes silky and uniform.

Step 6: Prepare Water Bath

Pour the cheesecake batter into the prepared springform pan. Place the pan inside a larger roasting pan. Carefully add boiling water halfway up the springform pan’s sides.

Step 7: Bake Cheesecake Layer

Bake for 40-45 minutes until the center sets perfectly. Remove from the water bath and let cool completely.

Step 8: Create Cake Layers

Prepare two 8-inch round cake pans by greasing and lining with parchment paper.

Step 9: Combine Dry Ingredients

• Flour
• Cornstarch
• Baking powder
• Salt

Step 10: Prepare Lemon Milk Mixture

Mix milk and lemon juice, allowing it to slightly curdle for enhanced flavor.

Step 11: Cream Butter and Sugar

Beat butter and sugar on medium-high speed until the mixture becomes pale and fluffy, approximately 4 minutes.

Step 12: Add Wet Ingredients

Incorporate eggs one at a time, mixing thoroughly. Stir in vanilla extract and lemon zest.

Step 13: Create Cake Batter

Alternately add flour mixture and milk mixture, starting and ending with flour. Mix until just combined.

Step 14: Fold in Blueberries

Toss blueberries in flour, then gently fold into the cake batter.

Step 15: Bake Cake Layers

Divide batter between cake pans and bake for 30-35 minutes until a toothpick comes out clean.

Step 16: Craft Lemon Cream Cheese Frosting

Beat butter and cream cheese until smooth. Add vanilla, salt, and lemon zest. Gradually incorporate powdered sugar until reaching desired consistency.

Step 17: Assemble Cake

Layer cake with cheesecake, spreading frosting between each layer. Cover entire cake with remaining frosting.

Step 18: Final Touches

Decorate with fresh blueberries and lemon wedges. Refrigerate for 45 minutes before serving to help layers set.

Helpful Baking Tips For Lemon Blueberry Cheesecake Cake

• Prevent Soggy Cheesecake: Wrap the springform pan in heavy-duty aluminum foil to block water from seeping into the delicate cheesecake during the water bath.
• Fold Blueberries Gently: Toss blueberries in flour before adding to cake batter to prevent sinking and ensure even distribution throughout the cake.
• Avoid Overmixing: Mix cake batter and cheesecake ingredients just until combined to maintain a tender, light texture and prevent tough results.
• Control Frosting Consistency: Beat butter and cream cheese smoothly before adding powdered sugar to achieve the perfect creamy frosting without a runny texture.
• Chill for Clean Slices: Refrigerate the assembled cake for at least 45 minutes before serving to help layers set and create clean, beautiful cuts.

Tasty Twists On Lemon Blueberry Cheesecake Cake

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend and use cornstarch certified gluten-free. Ensure all ingredients are gluten-free certified.
• Dairy-Free Alternative: Substitute cream cheese with dairy-free cream cheese alternatives. Use coconut cream instead of heavy cream and replace butter with vegan butter substitute.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of regular sugar. Reduce overall sugar content by half and add extra lemon zest for flavor enhancement.
• Vegan Transformation: Replace eggs with flax eggs or applesauce. Use plant-based cream cheese, coconut whipped cream, and almond milk. Select vegan-friendly sugar options.

Pairing Suggestions For Lemon Blueberry Cheesecake Cake

• Harmonize Flavor Profiles: Pair this lemon blueberry cheesecake cake with crisp white wines like Sauvignon Blanc or Pinot Grigio that complement its tangy citrus notes and creamy texture.
• Elevate Dessert Experience: Serve alongside lavender honey tea or chamomile tea to enhance the delicate blueberry and lemon undertones, creating a refreshing and sophisticated dessert moment.
• Craft Complementary Beverage: Select a sparkling prosecco or champagne to cut through the richness of the cheesecake and provide a light, celebratory accompaniment that balances the cake's dense, creamy layers.

How To Keep Lemon Blueberry Cheesecake Cake Fresh

• Store the lemon blueberry cheesecake cake in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or place in a cake carrier to prevent drying out or absorbing other food odors.
• Wrap the entire cake securely in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze up to 1 month. Thaw in the refrigerator for 2-3 hours before enjoying.
• Bring refrigerated cake to room temperature for 30 minutes before serving.

Lemon Blueberry Cheesecake Cake Q&A

• Why do I need to wrap the springform pan in aluminum foil?

The foil prevents water from seeping into the cheesecake during the water bath, which helps prevent soggy or wet cheesecake and ensures even baking.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just thaw and drain them completely before adding to the batter to prevent excess moisture.

• What does curdling the milk with lemon juice do?

Curdling creates a buttermilk-like mixture that adds tenderness and helps activate the baking powder, resulting in a softer, more moist cake texture.

Lemon Blueberry Cheesecake Cake Recipe

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4.6 from 9 reviews

• Total Time: Approximately 2 hours 30 minutes (including cooling and refrigeration)
• Yield: 12 1x

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Description

Mouthwatering lemon blueberry cheesecake cake combines zesty citrus with sweet berry perfection. Creamy layers of tangy bliss promise a delightful dessert that will make taste buds dance with pure culinary joy.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 2/3 cup unsalted butter (room temperature)
• 1/2 cup milk
• 2 eggs
• 1 egg white
• 2 teaspoons baking powder
• 2 teaspoons lemon zest
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 2 tablespoons cornstarch

Blueberry and Cheesecake Filling Ingredients:

• 1 1/2 cups blueberries (fresh or frozen)
• 3–4 teaspoons flour (for tossing blueberries)
• 3/4 cup fresh blueberries
• 16 ounces (454 grams) cream cheese (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 eggs
• 1 egg yolk
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract

Frosting Ingredients:

• 12 ounces (340 grams) full-fat brick-style cream cheese (softened)
• 1 cup unsalted butter (softened)
• 3 1/2 – 4 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

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Instructions

1. Prepare the springform pan by greasing an 8-inch pan, lining the bottom with parchment paper, and wrapping it in two layers of aluminum foil to prevent water seepage.
2. Pulse blueberries and cream cheese in a food processor until smooth, transferring to a mixing bowl.
3. Incorporate sugar and flour, beating until creamy, then mix in vanilla extract.
4. Gently add eggs one at a time, avoiding overmixing.
5. Blend in sour cream and heavy cream until achieving a smooth consistency.
6. Transfer batter to the prepared springform pan, leveling the surface carefully.
7. Position the pan in a larger roasting pan and carefully fill with boiling water halfway up the springform pan’s sides.
8. Bake at 350°F for 40-45 minutes until the center sets completely.
9. Remove from water bath, delicately run a knife around edges, and cool to room temperature before refrigerating.
10. Prepare cake pans by greasing two 8-inch round pans, lining bottoms with parchment paper.
11. Whisk together dry ingredients: flour, cornstarch, baking powder, and salt.
12. Create buttermilk by mixing milk and lemon juice, allowing to curdle briefly.
13. Cream butter and sugar for 4 minutes until light and fluffy.
14. Incorporate eggs individually, mixing thoroughly after each addition, then stir in vanilla and lemon zest.
15. Alternate adding flour mixture and milk mixture in three stages, mixing until just combined.
16. Coat blueberries in flour, then gently fold into the batter.
17. Distribute batter evenly between prepared pans, smoothing the tops.
18. Bake at 350°F for 30-35 minutes, testing with a toothpick for doneness.
19. Allow cakes to cool in pans for 10-15 minutes, then transfer to a wire rack.
20. Beat butter and cream cheese until smooth, being careful not to overbeat.
21. Mix in vanilla, salt, and lemon zest.
22. Gradually add powdered sugar until reaching desired consistency and sweetness.
23. Place first cake layer on serving plate and spread a thin frosting layer.
24. Position cheesecake layer, adding another frosting layer.
25. Top with second cake layer and completely frost the exterior.
26. Garnish with fresh blueberries and lemon wedges.
27. Refrigerate for 45 minutes to set layers before serving.

Notes

• Prevent Blueberry Sinking by tossing fresh berries in a light dusting of flour before folding into cake batter, which helps distribute them evenly without dropping to the bottom.
• Create Moisture-Rich Texture by using room temperature ingredients, especially eggs and cream cheese, which blend more smoothly and produce a creamier consistency.
• Handle Cheesecake Delicately by avoiding overmixing the batter, which can introduce excess air and cause cracking during baking, resulting in a less smooth surface.
• Adapt for Dietary Restrictions by substituting gluten-free flour blend, using dairy-free cream cheese alternatives, and replacing eggs with flax eggs for vegan and gluten-sensitive individuals.

• Prep Time: Approximately 35 minutes
• Cook Time: 70-80 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 469 kcal
• Sugar: 42 g
• Sodium: 187 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 124 mg