Moist lemon cakes, tangy blueberry cheesecake filling, and tart lemon cream cheese frosting make up the layers of this delightful Lemon Blueberry Cheesecake Cake. It’s easier to make than you think and perfect for spring and summer.
I love the combination of tangy lemon and sweet-but-tart blueberries. It’s the perfect flavor pairing for spring and summer, or anytime you want something that’s sweet and fruity but not TOO sweet.
This lemon blueberry cheesecake cake is inspired by my lemon blueberry cake. It has the same tangy lemon cream cheese frosting and moist layers of lemon cake but the blueberry puree is folded into a cheesecake mixture. It may sound a bit intimidating at first but I promise, if you can make a regular layer cake, you can make this cheesecake cake!
Why This Lemon Blueberry Cheesecake Cake Is So Good
- Easier than you think. A cheesecake layer cake may sound fancy and complicated, but this lemon blueberry cheesecake cake is easier to prepare than you’d expect. Using a box cake mix helps keep the prep down and assembling the layers in a springform pan reduces the mess.
- Tangy, citrusy flavor. This cheesecake cake is not overly sweet. The lemon juice and zest throughout add a nice citrusy flavor, along with the tart frozen blueberries and tangy cream cheese filling. It ends up being just sweet enough.
- Blueberry cheesecake filling. Every part of this layer cake is delicious, but my absolute favorite part is the cheesecake filling. It’s made by cooking frozen blueberries into a puree and mixing the puree in to the cheesecake mixture, so you get real blueberries in each bite. So good!
Ingredient Notes
Let’s take a look at all of the ingredients needed to make this lemon blueberry cheesecake layer cake. Many of the ingredients, like the lemon juice, appear in both the cheesecake filling and the frosting. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Cake – Any brand of lemon cake mix will work, as long as it’s 15.25 ounces. You’ll also need the ingredients listed on the box. A white or yellow cake mix can also be used, and adding extra lemon zest helps maintain the lemon-forward flavor.
- Blueberries – Fresh blueberries work as well, though frozen berries tend to create a thicker, more concentrated puree.
- Cream cheese – Full-fat cream cheese is recommended for structure, but Neufchâtel can be used for a slightly softer cheesecake layer.
- Granulated sugar – Sweetens the cheesecake layer.
- Lemon juice & zest – Fresh lemon juice gives the brightest flavor, but bottled lemon juice is acceptable in a pinch.
- Heavy cream – Be sure to keep the heavy cream in the fridge until it’s time to use it.
- Powdered sugar – Sweetens & stabilizes the cheesecake filling and the frosting.
- Salted butter – Adds richness to the cream cheese frosting. I use salted butter for the added flavor. If you use unsalted, add a pinch of salt.
How To Make Lemon Blueberry Cheesecake Cake
This cake does require some planning, as the cake layers need to cool before assembling and it needs to chill before frosting. But the actual hands-on steps are quick and easy. The printable instructions can be found in the recipe card at the end of the post.
- Make the cakes. Prepare the lemon cakes according to the box directions. Bake in two 9-inch round pans. Let cool completely.
- Make the blueberry puree. Add the frozen blueberries and sugar to a medium saucepan. Bring to a rolling boil. Cook for 10 minutes, stirring frequently. Set aside for 10-15 minutes.
- Make the cheesecake filling. Beat the cream cheese until smooth. Add the blueberry puree and lemon juice and zest. Mix until combined. In a separate bowl, whip the heavy cream and powdered sugar into stiff peaks. Fold the whipped cream into the cream cheese mixture.
- Assemble. Place one of the cakes into the bottom of a springform pan. Pour the cheesecake layer on top. Turn the second cake upside down and place it on top of the cheesecake layer. Gently press down to secure.
- Chill. Refrigerate the assembled cake for at least 4 hours, to give the cheesecake filling time to solidify.
- Make the frosting. Whip the cream cheese and butter until light and fluffy. Slowly mix in the powdered sugar, lemon juice, and lemon zest. Add more powdered sugar if needed to thicken it. Give it a taste and adjust the lemon as needed.
- Decorate. Remove the cake from the springform pan. Frost the top and sides. Enjoy.
Recipe Tips & Tricks
Here are a few things to keep in mind when it comes to preparing and assembling this blueberry lemon cheesecake cake recipe.
- Keep the heavy cream cold. Make sure the heavy cream is very cold before whipping so the cheesecake layer sets properly. It’s also helpful to chill the bowl and beaters before making the whipped cream so that it sets up faster.
- Let the blueberry puree cool. Allow the blueberry puree to cool slightly before mixing it into the cream cheese to avoid softening the filling. It doesn’t need to be completely cooled, just a small 15 minute cool down helps.
- Chill before frosting. Chill the assembled cake for at least 4 hours, though overnight chilling gives the best structure.
- Flip the top cake layer. Turning the top cake layer upside down creates a flatter surface and makes frosting easier.
- Slice with a sharp knife. Use a sharp knife wiped clean between cuts for neat, defined slices.
Proper Storage
Store this lemon blueberry cheesecake cake covered in the refrigerator for up to 4 days. Because the center layer is a no bake cheesecake, this cake should remain chilled until ready to serve. For the cleanest slices, slice directly from the refrigerator.
Lemon Blueberry Cheesecake Cake
Ingredients
- 15.25 ounce lemon cake mix plus ingredients listed on the box
No Bake Cheesecake Layer:
- 2 cups blueberries frozen
- 1 cup granulated sugar
- 16 ounces cream cheese softened
- 2 Tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 cup heavy cream very cold
- ¼ cup powdered sugar
Lemon Cream Cheese Frosting:
- ½ cup salted butter room temperature
- 8 ounces cream cheese room temperature
- 4-4 ½ cups powdered sugar
- ¼ cup lemon juice plus more to taste
- 3 Tablespoon lemon zest plus more to taste
Instructions
- Prepare the lemon cake batter according to the box directions and bake in two 9 inch round pans. Cool completely.
- Make the blueberry puree by adding frozen blueberries and granulated sugar into a medium sized sauce pan.
- Bring mixture to a rolling boil and cook for 10 minutes, stirring frequently. Set aside to cool for 10-15 minutes.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the blueberry puree, lemon juice, and lemon zest and mix until fully combined.
- In a separate bowl, whip the very cold heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth.
- Place one of the 9 inch cakes into the bottom of a springform pan. Pour the cheesecake layer over top of the cake layer.
- Turn the second cake upside down before placing it on top of the cheesecake layer. Gently press down on the layer to secure it.
- Refrigerate for at least 4 hours to set.
- Once the cake has set, make the frosting.
- Whip together the butter and cream cheese until light and fluffy in a large mixing bowl.
- Slowly add in 4 cups of powdered sugar, lemon juice, and lemon zest until completely combined. Add in more powdered sugar if you would like to thicken it slightly. Taste and adjust the lemon flavor if needed.
- Take the cake out of the springform pan and frost the top and sides with the cream cheese frosting. Slice and enjoy.
Last Step:
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