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Lemon blueberry cheesecake cake featuring a bright lemon-buttermilk simple syrup soak for a moist, zesty finish.

Lemon Blueberry Cheesecake Cake

Rebecca Blumer
A show-stopping layer cake featuring velvety blueberry cheesecake between tender lemon cake layers, brushed with a buttermilk soak and topped with zesty lemon cream cheese frosting.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Chilling time 11 hours 40 minutes
Total Time 14 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • 8-inch Springform pan
  • Two 8-inch round cake pans
  • Food processor
  • Roasting pan
  • Heavy-duty foil
  • Parchment Paper

Ingredients
 

Blueberry Cheesecake:

  • ¾ cup fresh blueberries
  • 16 oz. cream cheese- room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla
  • 2 eggs + 1 egg yolk - room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 cups granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 3 Tablespoons lemon juice
  • 1 ½ cups blueberries- fresh (if use frozen do not thaw)
  • 3-4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

  • 12 oz. full-fat brick style cream cheese- softened
  • 1 cup unsalted butter-softened
  • ¼ teaspoon salt
  • 3 ½ -4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon zest

For garnish:

  • lemon wedges
  • fresh blueberries

Instructions
 

Blueberry Cheesecake Layer

  • Heat the oven to 350 F. Grease an 8-inch Springform pan and line the bottom with parchment paper. Wrap the exterior with a double layer of heavy-duty foil to prevent water from entering during the water bath.
  • In a food processor, pulse fresh blueberries with cream cheese until smooth and purple. Scrape into a mixing bowl.
  • Beat in granulated sugar and flour until the batter is glossy and creamy, then blend in vanilla.
  • Add eggs and egg yolk one at a time, mixing only until just combined. Avoid over-mixing to prevent cracks.
  • Stir in sour cream and heavy cream. Pour into the prepared pan. Place the pan into a roasting pan and add boiling water halfway up the sides. Bake for 40-45 minutes until the center jiggles like firm custard.
  • Remove from the water bath and run a knife around the edge. Cool to room temperature, then chill for a few hours or overnight until sturdy.

Lemon Blueberry Cake Layers

  • Preheat oven to 350 F. Butter and flour two 8-inch round cake pans and line with parchment paper.
  • Sift together flour, corn starch, baking powder, and salt. Combine milk and lemon juice in a separate bowl and let sit until curdled.
  • Cream butter and sugar for 4 minutes until pale and fluffy. On low speed, add eggs one at a time, followed by vanilla and lemon zest.
  • Alternately add the dry ingredients and milk mixture in three stages, beginning and ending with the flour. Mix only until flour streaks disappear.
  • Toss blueberries with flour to coat, then gently fold them into the batter. Divide batter between pans and bake for 30-35 minutes. Cool in pans for 15 minutes before transferring to a wire rack.

Frosting and Assembly

  • Beat butter and cream cheese until smooth. Mix in vanilla, salt, and lemon zest. Gradually add powdered sugar until a spreadable consistency is reached.
  • Place one cake layer on a plate, spread a thin layer of frosting, then add the chilled cheesecake layer. Add another thin layer of frosting and the final cake layer. Cover the entire cake with remaining frosting.
  • Garnish with lemon wedges and fresh blueberries. Refrigerate for at least 45 minutes before slicing to set the layers.

Notes

Temperature Tip: Always use room temperature ingredients for both the cheesecake and the cake batter. Cold cream cheese results in a lumpy texture, while room temperature eggs ensure the batter emulsifies properly without curdling.
Sifting Science: Sifting the flour with cornstarch is a professional technique that mimics cake flour, resulting in a much finer and softer crumb that stays moist after refrigeration.
Foil Seal Safety: Double-wrap your springform pan with heavy-duty foil. This prevents the water bath from leaking into the pan, which would make the cheesecake base soggy and gummy.
Transfer Hack: To move the delicate cheesecake layer safely, ensure it is thoroughly chilled. For extra stability, place it in the freezer for 20 minutes before assembly so it feels firm to the touch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 685kcalCarbohydrates: 82gProtein: 9gFat: 41gSaturated Fat: 24gCholesterol: 145mgSodium: 340mgPotassium: 190mgFiber: 2gSugar: 58gVitamin A: 1250IUVitamin C: 8mgCalcium: 110mgIron: 2.1mg
Keyword layered cheesecake cake, lemon blueberry cheesecake cake
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