If you love the combination of zesty lemon, juicy blueberries, and rich cheesecake, this Lemon Blueberry Cheesecake Cake is the perfect dessert for you! This stunning layered cake features a soft and moist blueberry lemon cake, a creamy cheesecake layer, and a light, airy mascarpone frosting. Whether you’re baking for a birthday, brunch, or special occasion, this blueberry cheesecake cake will impress with its vibrant flavors and beautiful presentation.
This cheesecake cake is the ultimate fusion of two beloved desserts, combining the tangy sweetness of lemon blueberry cake with the smooth, velvety texture of cheesecake. The layers are perfectly balanced, making it an excellent choice for celebrations. You can even add a birthday topper for a festive touch. Let’s get started on this elegant and indulgent treat!
Table of Contents
Why You’ll Love This Lemon Blueberry Cheesecake Cake
✔ A Perfect Blend of Flavors – Bright lemon, sweet blueberries, and rich cheesecake in every bite.
✔ A Show-Stopping Layered Cake – Ideal for birthdays, holidays, or elegant gatherings.
✔ Moist and Creamy Texture – The combination of soft cake and smooth cheesecake is irresistible.
✔ Make-Ahead Friendly – Bake the layers ahead of time and assemble when needed.
✔ Versatile and Customizable – Swap the frosting, add decorations, or use dehydrated blueberries for a unique twist.
Ingredients You’ll Need
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream
For the Lemon Blueberry Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ½ cup (120ml) fresh lemon juice
- 1 cup (240ml) buttermilk
- 1 ½ cups (225g) blueberries (fresh or dehydrated blueberries, rehydrated in warm water)
For the Mascarpone Frosting:
- 8 oz (225g) mascarpone cheese, softened
- 1 cup (240ml) heavy whipping cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
For Decoration (Optional):
- Extra blueberries
- Lemon slices
- Birthday topper (if making for a special occasion)
Kitchen Equipment Required
✔ 9-inch springform pan – For baking the cheesecake layer.
✔ Cake pans (2) – For baking the lemon blueberry cake layers.
✔ Mixing bowls – For preparing the batter and frosting.
✔ Electric mixer – Essential for smooth cheesecake and frosting.
✔ Wire rack – For cooling the cake layers.
How to Make Lemon Blueberry Cheesecake Cake
Step 1: Prepare the Cheesecake Layer
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Pour the batter into the prepared pan and bake for 35-40 minutes, or until the center is set. Let it cool completely, then refrigerate for at least 4 hours or overnight.
Step 2: Make the Lemon Blueberry Cake
Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and lemon juice.
Alternate adding dry ingredients and buttermilk, mixing until just combined. Gently fold in blueberries. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 3: Prepare the Mascarpone Frosting
In a chilled mixing bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy cream, beating until fluffy and spreadable.
Step 4: Assemble the Cake
Place one lemon blueberry cake layer on a serving plate. Spread a thin layer of frosting on top, then place the chilled cheesecake layer over it. Add the second lemon blueberry cake on top.
Frost the entire cake with the mascarpone frosting, smoothing the edges. Decorate with blueberries, lemon slices, or a birthday topper for a festive touch.
Step 5: Chill and Serve
Refrigerate the cake for at least 1 hour before slicing. This helps the layers set together beautifully. Serve and enjoy!
Expert Tips for the Best Cheesecake Cake
✔ Chill the Cheesecake Layer – It should be completely cold before assembling the cake.
✔ Use Fresh Lemons – The zest and juice give the best flavor.
✔ Coat Blueberries in Flour – Prevents them from sinking to the bottom of the cake.
✔ Don’t Overmix the Frosting – Mascarpone can become grainy if overbeaten.
Common Mistakes to Avoid
🚫 Skipping the Cheesecake Chilling Step – It needs time to firm up for easy stacking.
🚫 Not Leveling the Cake Layers – Uneven cakes can make the final assembly unstable.
🚫 Using Cold Butter for Cake Batter – Butter should be room temperature for even mixing.
Variations and Substitutions
✔ Swap Mascarpone for Cream Cheese Frosting – A tangier alternative.
✔ Use Frozen or Dehydrated Blueberries – If using dehydrated blueberries, soak them in warm water before adding.
✔ Add a Lemon Curd Filling – Spread lemon curd between the layers for extra citrus flavor.
✔ Make it a Sheet Cake – Bake in a 9×13-inch pan instead of layers for a simpler version.
How to Store and Make Ahead
Storage:
- Keep in an airtight container in the refrigerator for up to 3 days.
- Do not freeze the fully assembled cake, but individual components can be frozen separately.
Make-Ahead Tips:
- The cheesecake layer can be made 2 days ahead and kept refrigerated.
- The cake layers can be baked 1 day ahead and stored at room temperature.
- Assemble the cake a few hours before serving for best freshness.
Serving and Presentation Ideas
🍋 Serve with Lemon Glaze – Drizzle over slices for extra sweetness.
🎂 Add a Birthday Topper – Perfect for special occasions.
🍇 Top with Blueberries and Mint Leaves – For a fresh and vibrant finish.
☕ Pair with Coffee or Tea – Complements the tangy-sweet flavors beautifully.
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes! Toss them in a little flour to prevent them from sinking.
2. What can I use instead of mascarpone?
Cream cheese or stabilized whipped cream works well.
3. Can I bake the cheesecake layer in advance?
Yes, it’s best made the day before so it’s fully set.
4. How do I prevent the cake from being too dense?
Make sure your ingredients are room temperature and don’t overmix the batter.
Conclusion & Call to Action
This Lemon Blueberry Cheesecake Cake is a delightful and elegant dessert perfect for birthdays, brunches, or special occasions. With layers of lemon blueberry cake, cheesecake, and mascarpone frosting, it’s a treat that’s as delicious as it is beautiful.
Try this recipe today and let us know how it turned out! Don’t forget to share this recipe with your friends and subscribe for more cheesecake cake recipes and baking inspiration!
PrintLemon Blueberry Cheesecake : Luscious & Elegant
If you love the combination of zesty lemon, juicy blueberries, and rich cheesecake, this Lemon Blueberry Cheesecake Cake is the perfect dessert for you!
- Prep Time: 30
- Cook Time: 1H
- Total Time: 1H30
- Category: Dessert
- Cuisine: American
Ingredients
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream
For the Lemon Blueberry Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ½ cup (120ml) fresh lemon juice
- 1 cup (240ml) buttermilk
- 1 ½ cups (225g) blueberries (fresh or dehydrated blueberries, rehydrated in warm water)
For the Mascarpone Frosting:
- 8 oz (225g) mascarpone cheese, softened
- 1 cup (240ml) heavy whipping cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
For Decoration (Optional):
- Extra blueberries
- Lemon slices
- Birthday topper (if making for a special occasion)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Pour the batter into the prepared pan and bake for 35-40 minutes, or until the center is set. Let it cool completely, then refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and lemon juice.
Alternate adding dry ingredients and buttermilk, mixing until just combined. Gently fold in blueberries. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
In a chilled mixing bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gradually add heavy cream, beating until fluffy and spreadable.
Place one lemon blueberry cake layer on a serving plate. Spread a thin layer of frosting on top, then place the chilled cheesecake layer over it. Add the second lemon blueberry cake on top.
Frost the entire cake with the mascarpone frosting, smoothing the edges. Decorate with blueberries, lemon slices, or a birthday topper for a festive touch.
Refrigerate the cake for at least 1 hour before slicing. This helps the layers set together beautifully. Serve and enjoy!
Notes
✔ Chill the Cheesecake Layer – It should be completely cold before assembling the cake.
✔ Use Fresh Lemons – The zest and juice give the best flavor.
✔ Coat Blueberries in Flour – Prevents them from sinking to the bottom of the cake.
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 40g
Keywords: Lemon Blueberry Cheesecake Cake