Hey there, baking buddies! Are you ready to dive headfirst into a dessert that’s as beautiful as it is delicious? This Lemon Blueberry Cheesecake Cake is my absolute go-to when I want to impress (or just treat myself!). Imagine this: light and zesty lemon cake layers, a creamy, dreamy cheesecake filling, a burst of juicy blueberries, and topped with an ethereal, cloud-like cream cheese frosting. It’s the perfect balance of tangy, sweet, and creamy – a symphony of flavors in every bite!

What makes this cake so special? It’s the delightful layering! Each component plays its part to create a complex and satisfying experience. The lemon cake provides a bright, refreshing base, the cheesecake layer adds a rich and smooth texture, the blueberries offer a juicy pop, and the frosting ties it all together in a beautiful, creamy bow. It’s the kind of cake that’s both impressive and surprisingly easy to make. Even if you’re not a seasoned baker, you can absolutely pull this off.

This recipe is designed for quick preparation and minimal fuss, ensuring maximum deliciousness with minimal effort. Trust me, your taste buds (and your Instagram feed) will thank you! This cake is guaranteed to evoke feelings of pure joy and contentment – the perfect ending to any special occasion or a well-deserved treat for yourself.

What You’ll Need

This recipe brings together classic baking ingredients with some delightful additions for an extra special treat. Here’s what you’ll need to gather:

One box lemon cake mix: This is your base, providing the lemony foundation. Choose your favorite brand!
Ingredients listed on the cake mix box: Don’t forget to check the back! This usually includes eggs, oil, and water.
Zest of 1 lemon: Freshly zested lemon adds a beautiful zing and aroma.
16 oz cream cheese (two 8 oz packages), softened: This is crucial for both the cheesecake layer and the frosting. Make sure it’s nice and soft for easy mixing.
1/2 cup sugar (for the cheesecake layer): Sweetness to balance the tartness of the lemon and blueberries.
2 large eggs: These bind the cheesecake layer and add richness.
1 teaspoon vanilla extract: A touch of vanilla enhances the overall flavor profile.
1 1/2 cups fresh or frozen blueberries: The star of the show! Frozen blueberries work perfectly, just make sure they are thawed.
2 tablespoons sugar (for the blueberry filling): Just enough to bring out the natural sweetness of the blueberries.
1 tablespoon lemon juice (for the blueberry filling): A little extra zing!
1teaspoon cornstarch mixed with 1 teaspoon water (for the blueberry filling): This creates a light sauce that thickens the blueberries.
1 cup heavy whipping cream: Essential for the light and airy frosting.
1/2 cup powdered sugar (for the frosting): Sweetness without adding too much bulk to the frosting.

Step-by-Step Instructions

Let’s get baking! Follow these steps for your perfect Lemon Blueberry Cheesecake Cake:

Step 1: Prepare the Lemon Cake Layers

Preheat your oven to the temperature specified on your lemon cake mix box. Grease and flour two 9-inch round cake pans. Prepare the lemon cake mix according to the package directions, adding the zest of one lemon to the batter for an extra burst of flavor. Tip: Don’t overmix the batter, as this can result in a tough cake. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted into the center comes out clean (check the box for baking time). Let the cakes cool completely in the pans before inverting them onto a wire rack to cool completely.

Step 2: Make the Cheesecake Layer

While the cakes are cooling, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your cream cheese is at room temperature for a smoother, lump-free filling.

Step 3: Prepare the Blueberry Filling

In a small saucepan, combine the blueberries, 2 tablespoons of sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the blueberry mixture and continue to simmer until the sauce has thickened, about 2-3 minutes. Remove from heat and let cool slightly. Tip: Don’t overcook the blueberries; you want them to retain their shape and juicy texture.

Step 4: Assemble the Cake

Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread half of the cheesecake mixture evenly over the cake layer. Top with half of the blueberry filling. Repeat with the remaining cake layer, cheesecake filling, and blueberry filling.

Step 5: Make and Frost the Cake

In a large bowl, beat the heavy cream until soft peaks form. Add the softened cream cheese and beat until combined. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form. Tip: Chill your bowl and beaters before whipping the cream for best results. Frost the cake evenly with the cream cheese frosting. You can get creative with the frosting – use a piping bag for swirls or simply spread it smoothly.

Step 6: Chill and Serve

Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld and the frosting to set. Slice and serve!

Tips for Success

For the best results, ensure all your ingredients are at room temperature, except for the heavy cream (it should be cold).
Don’t overmix the cake batter or the cheesecake filling, as this can lead to a tough texture.
If using frozen blueberries, make sure to thaw them completely before using them in the filling.
To prevent the cake from collapsing, be gentle when layering the ingredients.
Use a serrated knife to cut the cake for clean slices.

Variations to Try

Raspberry Lemon Cake: Substitute raspberries for the blueberries in the filling.
Lemon Poppy Seed Cake: Add 1/4 cup of poppy seeds to the lemon cake batter.
Creamy Orange Blueberry Cake: Replace the lemon zest with orange zest and use orange juice instead of lemon juice in the blueberry filling.
Gluten-Free Version: Use a gluten-free lemon cake mix.

Storing and Reheating

Store leftover cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the entire cake tightly in plastic wrap and then foil. Freeze for up to 2 months. To thaw, remove from the freezer and let it thaw in the refrigerator overnight. Reheating isn’t necessary, as the cake is best served cold.

Frequently Asked Questions

Q: Can I use frozen blueberries instead of fresh?

A: Absolutely! Frozen blueberries work perfectly in this recipe. Just make sure they are completely thawed before adding them to the filling.

Q: How long does the cake last?

A: Stored properly in the refrigerator, this cake will last for up to 3 days. Frozen, it will keep for up to 2 months.

Q: Can I make the cake ahead of time?

A: Yes! You can bake the cake layers and make the fillings a day ahead of time. Assemble and frost the cake the day you plan to serve it.

Q: Can I use a different type of cake mix?

A: While a lemon cake mix is recommended for the best flavor profile, you can experiment with other light and fluffy cake mixes, such as vanilla or white cake mix.

The Final Word

This decadent Lemon Blueberry Cheesecake Cake is a true showstopper. The perfect combination of tangy lemon, sweet blueberries, and creamy cheesecake will leave everyone wanting more. It’s a recipe that’s both impressive and surprisingly easy to make – perfect for any occasion! I encourage you to give this recipe a try and let me know what you think in the comments below. Don’t forget to rate the recipe and share your photos! Happy baking!

Lemon Blueberry Cheesecake Cake with Creamy Layers🫐🍋

A delightful layered cake combining zesty lemon cake, creamy cheesecake, sweet blueberry filling, and a luscious frosting.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 35

Servings 12 slices

Calories 500 kcal

Equipment

9×13 inch baking pan or similar sized pan
Mixer Handheld or stand mixer

Ingredients

Lemon Cake Layers

1 box Lemon cake mix Plus ingredients as listed on the box
1 Lemon Zest of

Cheesecake Layer

16 oz Cream cheese Softened
0.5 cup Sugar
2 Eggs
1 tsp Vanilla extract

Blueberry Filling

1.5 cups Blueberries Fresh or frozen
2 tbsp Sugar
1 tbsp Lemon juice
1 tsp Cornstarch mixed with 1 tsp water

Creamy Frosting

1 cup Heavy whipping cream
8 oz Cream cheese Softened
0.5 cup Powdered sugar
1 tsp Vanilla extract

Instructions

Bake lemon cake layers according to box instructions. Let cool completely.
While cakes cool, prepare the cheesecake layer: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
Prepare the blueberry filling: Combine blueberries, sugar, lemon juice, and cornstarch mixture in a saucepan. Cook over medium heat, stirring constantly, until thickened.
Once the cake layers are cool, level them if necessary. Spread half of the cheesecake mixture over one layer.
Spread the blueberry filling evenly over the cheesecake layer. Top with the second cake layer.
Prepare the frosting: Beat heavy cream until stiff peaks form. Beat in softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Frost the entire cake with the creamy frosting.
Refrigerate for at least 2 hours before serving to allow flavors to meld and the cake to set.

Notes

For a more intense lemon flavor, add a tablespoon of lemon zest to the cake batter.

Decadent Lemon Blueberry Cheesecake Cake: A Creamy Dream