I found myself baking this delightful cake when I had a surplus of lemons and a fresh box of blueberries. It’s a layered cake featuring a tangy cheesecake middle sandwiched between moist lemon‑infused cake layers, with pops of juicy blueberries throughout. It’s one of my go‑to recipes when I want dessert to feel special.
Why You’ll Love This Recipe
I love the way the tartness of lemon brightens the entire cake, while the blueberries add sweet bursts of flavor. The cheesecake layer in the middle gives the cake a luxurious, creamy texture that contrasts beautifully with the light cake. Every time I serve it at gatherings, it ends up being the star of the show. Plus, once you’ve made it you’ll feel like you achieved “two desserts in one” — cake and cheesecake combined.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh blueberries (about 1 cup)
lemon zest (1 Tbsp)
lemon juice (½ cup, freshly squeezed)
cream cheese, softened (3 blocks)
sugar (1½ cups)
large eggs (3)
sour cream (¼ cup) – Greek yogurt works as substitute
vanilla extract (1 tsp)
all‑purpose flour (2 cups)
baking powder (1 tsp)
unsalted butter, room temperature (½ cup)
milk (½ cup)
Directions
Preheat your oven to 325 °F (around 160 °C). Grease and line your cake pans.
For the cheesecake layer: Beat the cream cheese until smooth, add ½ cup sugar, 1 egg, sour cream and vanilla. Pour this mixture into the lined pan.
For the cake layers: Sift together the flour and baking powder. In another bowl, cream the butter and remaining sugar until fluffy. Add the remaining eggs one at a time, then mix in lemon zest and juice.
Combine the dry ingredients with the butter/egg/lemon mixture, add milk until just blended — don’t overmix. Fold in the blueberries gently.
Pour the batter over the cheesecake layer in the pan.
Bake about 50‑60 minutes. When done, allow it to cool slowly — for example, let the oven door stand slightly open as it cools to help prevent cracking.
Once cooled, chill the cake in the refrigerator (I prefer doing this for at least a few hours).
When ready to serve, I like to add a dollop of whipped cream or a scoop of vanilla ice cream and extra lemon zest on top.
Servings and timing
This recipe yields approximately 12 servings. Total time is about 1 hour for bake + a few hours of chill time (for best results allow a couple of hours in the fridge to set).
Because the cheesecake layer needs to be firm, plan for at least 3–4 hours including chilling (or overnight if you want).
Variations
I once swapped raspberries in place of blueberries — it tasted pretty good, though the color was unexpected!
You could make a plain version: skip the blueberries and just go lemon‑cheesecake‑cake.
Consider adding a blueberry cream cheese frosting between layers for extra blueberry punch.
If you’re short on fresh lemons, you could use bottled lemon juice, but I recommend fresh for better flavor.
Storage/Reheating
Store the cake in the refrigerator in an airtight container; it will keep well for up to 5 days. It actually tastes even better the next day once flavors meld. When ready to serve, remove from fridge about 30 minutes ahead so it comes to room temperature slightly — makes for cleaner slices. I don’t reheat it (since it’s a chilled cheesecake‑style cake), but letting slices sit out a little makes it more enjoyable.
FAQs
How do I prevent the cheesecake layer from cracking?
I always let the cake cool gradually: once baking finishes, I leave the oven door ajar and let the cake sit in the turned‑off oven for a little while. Fast cooling tends to cause cracking. Also, avoid overmixing the cheesecake batter.
Can I use frozen blueberries instead of fresh?
Yes, you can, though I find fresh blueberries give the best texture and flavor. If using frozen, toss them in a little flour before folding into batter to reduce moisture seep.
What if I don’t have sour cream for the cheesecake layer?
Greek yogurt is a great substitute. It gives similar tang and texture. Use it in the same quantity as the sour cream.
Can I make this cake ahead of time?
Absolutely. You can bake the cake and cheesecake layers ahead, assemble, and then chill overnight. In fact I sometimes do the cheesecake layer one day and bake the cake layer the next for convenience.
Can I freeze this cake?
Yes — you can freeze individual unfrosted cake layers for up to 3 months. When ready, thaw in the refrigerator overnight, then assemble and serve. If the assembled cake is frozen, thaw in fridge and allow to come to room temperature slightly before serving.
Conclusion
I absolutely enjoy making this lemon blueberry cheesecake cake — it feels elegant yet approachable. The lemon‑blueberry combination brings brightness, the cheesecake layer adds richness, and the cake itself holds it all together wonderfully. Whether it’s for a casual family gathering or a special dessert moment, this cake delivers. If you try it, I’m confident you’ll find it becomes one of your favorites too.
This Lemon Blueberry Cheesecake Cake combines bright lemon flavor, bursts of fresh blueberries, and a rich cheesecake layer between moist lemon cake layers—a beautiful and indulgent two-in-one dessert.
Ingredients
1 cup fresh blueberries
1 tbsp lemon zest
1/2 cup lemon juice (freshly squeezed)
3 blocks cream cheese, softened
1 1/2 cups sugar (divided)
3 large eggs
1/4 cup sour cream (or Greek yogurt)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 cup unsalted butter, room temperature
1/2 cup milk
Instructions
Preheat oven to 325°F (160°C). Grease and line cake pans with parchment paper.
Cheesecake Layer: Beat cream cheese until smooth. Add 1/2 cup sugar, 1 egg, sour cream, and vanilla. Mix until well combined and pour into prepared pan.
Cake Batter: Sift flour and baking powder in one bowl. In another, cream butter with remaining 1 cup sugar until fluffy. Add 2 eggs one at a time, then lemon zest and juice. Mix to combine.
Add dry ingredients and milk alternately to wet mixture, mixing just until blended. Fold in blueberries gently.
Pour cake batter over cheesecake layer in the same pan.
Bake for 50–60 minutes until a toothpick comes out clean. Allow to cool gradually with oven door ajar to prevent cracking.
Once fully cooled, refrigerate for at least 2–3 hours (or overnight) before serving.
Garnish with whipped cream, extra lemon zest, or vanilla ice cream if desired.
Notes
Substitute raspberries for blueberries for a tart twist.
Use bottled lemon juice in a pinch, but fresh is best.
Top with blueberry cream cheese frosting for more berry flavor.
Use Greek yogurt instead of sour cream as needed.
Cool slowly and avoid overmixing to prevent cheesecake cracks.
