Lemon Blueberry Cheesecake Cake

Table of Contents

• Why You’ll Love This Lemon Blueberry Cheesecake Cake
• The Story Behind This Lemon Dessert Creation
• Baking Tips for a Perfect Lemon Dessert
• Serving Ideas to Wow Your Guests
• How to Store and Enjoy Later
• Final Thoughts and Inspiration
• Notes & Tips

Key Takeaways

This Lemon Blueberry Cheesecake Cake blends tender lemon cake layers with a rich blueberry cheesecake center and fluffy frosting. It’s an unforgettable lemon dessert that elevates any gathering. Discover tips, serving suggestions, and Patricia’s personal insights below.

Why You’ll Love This Lemon Blueberry Cheesecake Cake

There’s something magical about combining a bright, zesty lemon dessert with creamy cheesecake. From the first slice, you’ll taste the harmony of sweet blueberries and tangy lemon, balanced by a smooth frosting that ties everything together. On Patricia Universe, we believe desserts should be both stunning and approachable—and this recipe proves it.

The Story Behind This Lemon Dessert Creation

Inspired by classic Southern baking, Patricia created this lemon dessert to bring a fresh twist to summer celebrations. The idea was simple: combine a luscious lemon cake with a blueberry cheesecake filling for a showpiece that looks as good as it tastes. If you love recipes that surprise and delight, this one is for you.

Baking Tips for a Perfect Lemon Dessert

For a flawless lemon dessert every time, use room-temperature ingredients and fresh blueberries. Make sure to fully chill the cheesecake layer before assembling. One of the best tips from Patricia Universe is to refrigerate the finished cake for at least four hours so the layers set beautifully.

Serving Ideas to Wow Your Guests

Serve this lemon dessert as the centerpiece of a summer party or as a memorable finale to a casual weekend dinner. Pair each slice with a dollop of whipped cream and a sprinkle of fresh lemon zest. If you enjoy bright and flavorful desserts, this one won’t disappoint.

How to Store and Enjoy Later

Store any leftover lemon blueberry cheesecake cake in an airtight container in the refrigerator for up to five days. The flavors continue to develop over time, making each bite even more delicious. For the best texture, let slices come to room temperature for about 10 minutes before serving.

Final Thoughts and Inspiration

If you’ve been searching for a lemon dessert that feels special yet achievable, this cake is your answer. Whether you’re baking for a celebration or simply to treat yourself, this recipe embodies the joy of homemade desserts. Visit Patricia Universe for more ideas to inspire your next baking adventure.

Notes & Tips

Short Keywords: lemon cake, blueberry cake, cheesecake
Longtail Keywords: easy lemon blueberry cheesecake cake, homemade lemon dessert recipe, summer lemon dessert

Lemon Blueberry Cheesecake Cake

This stunning lemon blueberry cheesecake cake layers moist lemon cake, creamy blueberry cheesecake, and a bright blueberry frosting for a showstopping dessert everyone will love.

Prep Time40 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Cakes

Cuisine: American

Keywords: baking, blueberry cheesecake, easy recipes, layer cake, lemon dessert, summer dessert

Servings: 12 slices

Author: Patricia

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• Zest of 1 lemon
• 2 cups fresh blueberries
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar (for cheesecake layer)
• 2 large eggs (for cheesecake layer)
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 cup blueberry preserves

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
4. Gradually add dry ingredients alternating with buttermilk. Fold in 1 cup blueberries.
5. Pour batter evenly into one prepared pan. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
6. For cheesecake layer: Beat cream cheese and 2/3 cup sugar until smooth. Add eggs and lemon juice, mix until combined.
7. Pour into the second pan. Bake 35–40 minutes or until set. Cool completely, then chill at least 2 hours.
8. To assemble: Place lemon cake layer on a serving plate. Spread blueberry preserves on top. Gently place cheesecake layer over preserves.
9. In a bowl, whip heavy cream and powdered sugar to stiff peaks. Frost the top and sides of the cake.
10. Decorate with remaining blueberries. Refrigerate until ready to serve.

Notes

For best results, chill the assembled cake at least 4 hours before slicing to help the layers set.