Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting. It’s two delicious desserts – lemon blueberry cake and delicious blueberry cheesecake – packed in one amazing treat! You should check my Blueberry Cheesecake Crumb Cake, too!
How to Make the Lemon Blueberry Cake Layer
Layers of Lemon Blueberry Cake are so moist and soft. This is tender butter cake lightened with a hint of fresh lemon juice and lemon zest, speckled with juicy blueberries. It is sweet and tart, perfect for spring and summer dessert.
Actually, this cake is so delicious and perfect for all seasons and all events. However, I’m telling you, it’s perfect. And it will be showstopper dessert every single time. Yet, it’s simple cake. Although, the list of ingredients and instructions for this Lemon Blueberry Cheesecake Cake may look long and discouraging, it’s so easy to make.
How to Make the Blueberry Cheesecake Layer
Lemon Blueberry Cake frosted with a tangy sweet lemon cream cheese frosting taste delicious on its own, but addition of Blueberry cheesecake layer in the middle makes truly showstopper dessert!
Blueberry cheesecake packed with fresh summer blueberries is so tasty. This cheesecake is made with pureed berries. Although, I never tried it before, it turned out surprisingly well and made so pretty color.
How to Make the Cream Cheese Frosting
Silky cream cheese frosting is the perfect finishing touch. Smooth and creamy, speckled with lemon zest this frosting taste like spreadable cheesecake. Just make sure to use full-fat brick style cream cheese or you might end with a thin and runny frosting.
Craving for more berry desserts? Check these easy recipes:
Very Berry Dessert Lasagna is easy, no bake summer dessert recipe with fresh strawberries and blueberries.
Lemon Blueberry Cheesecake Cake
Prep Time: 60 minutes- Cook Time: 80 minutes
- Total Time: 14 hours
Yield: 12 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting.
Ingredients
Blueberry Cheesecake:
- ¾ cup fresh blueberries
- 16 oz. cream cheese- room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 ½ teaspoons vanilla
- 2 eggs + 1 egg yolk- room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup unsalted butter-room temperature
- 1 and 1/3 cups granulated sugar
- 2 eggs + 1 egg white
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 3 Tablespoons lemon juice
- 1 ½ cups blueberries- fresh (if use frozen do not thaw)
- 3–4 teaspoons of flour- to toss the blueberries
Lemon Cream Cheese Frosting:
- 12 oz. full-fat brick style cream cheese- softened
- 1 cup unsalted butter-softened
- ¼ teaspoon salt
- 3 ½ –4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon zest
For garnish:
- lemon wedges
- fresh blueberries
Instructions
Blueberry Cheesecake:
- Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
- To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
- Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
- Add eggs, one at the time mixing after each addition just to combine, do not over mix.
- Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
- Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
- Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
- Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
- Stir together milk and lemon juice and set aside to curdle.
- Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
- With the mixer running on low, add eggs one at a time and mix after each addition.
- Add vanilla extract and lemon zest and mix to combine.
- First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
- In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
- Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Cream Cheese Frosting:
- Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
- Add vanilla, salt and lemon zest and mix until combined.
- Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake:
- Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Store in the fridge.
Notes
You can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.
266 comments
This cake is gorgeous!! Yum!
Wow! Vera, this cake is beautiful and looks so delicious and moist. It’s a perfect dessert for a dinner we are having in a couple of weeks.
The cake part was not moist. It was the consistency of wet bread dough when it was out in the cake pans and it was as dry as biscuits. The flavors are absolutely amazing, though. A pastry chef friend of mine said she didn’t understand adding corn starch and said the flour/sugar ratio is off. So that could be the problem. I will try it again though.
While the flavors were fantastic, I found the cake layers to be extremely dry. I also added food coloring to the cake and cheesecake to achieve more vibrant colors as pictured. I’d like to make this again but am uncertain how to make the cake moist.
The ratio of wet ingredients to dry was off. The consistency in the video was not the same based off ingredients. I almost doubled the amount of milk to salvage this cake for my kids birthday.
So this cake was the inspiration for my wedding cake this past weekend. The fresh spring flavors went so well with our street taco buffet. The cake was on the dry side but overall yum. We did it as a 5 layer….
This looks amazing. Can the separate cakes be frozen in advance, to be assembled later?
Hi Geraldine, sorry, I have’t tried to freeze them.
Do you think I can make just the cake and make into cupcakes? I think this cake would be perfect for my daughters graduation party.
Hi Holly,that sound great. Please let me know if you try!
I made just the cake as a cupcake and they were delicious!! They were a huge hit at my faughters graduation party! Thanks for the amazing recipe I will continue to share and use.
Thanks Holly,I’m so happy to hear that!
Absolutely one of the best cakes I have ever made! It was all good!! Someone said the cake was “dry as biscuits” I did not have that experience at all!! Moist and delicious! Every bit of it. Will be making it again…and again 🙂
I don’t have a food processor! What else could I use to pulse the blueberries and cream cheese?
I use my ninja.
Was an amazing cake, I had my mom make it for me for my birthday! I dont know how to submit a picture but it was so awesome!
Thanks Angie! You can post it to Instagram and tag @omgchocolatedesert.
Why one egg white? What if I did one egg yolk? To make it more moist?
Egg whites don’t add color to the cake like a yolk would and it’s a way to use up the white of the egg from the yolk you add to the cheese cake. I’m not sure if whites have a diffent effect to the way it bakes than yolks do so idk if you can substitute them.
Egg whites are used to make “fluffy”
Geraldine, have you tried to freeze this?
Made the blueberry lemon cheesecake and followed it to the tee, however when I took it out of the fridge after 2 hours it cracked down the middle. I loved the taste but didn’t even look like the picture with vibrant colored layers. I sure wish they give you the true recipe if it requires food coloring etc. It’s a lot of work for someone to leave out the food colors.
I made the lemon blueberry cake for my daughter on her birthday. It was very yummy, and I will be making it again in June for a friend of hers. The only problem that I seen, was that the icing needs to be doubled, as you can see the thin layers in the pic above. There was not enough to apply on all the cake. I will double the icon next time. Or at least do one and a half of the icing part of this recipe. Happy Baking!
Thanks Melissa!
I made this cake today. It was really really good! No issues with dryness. It is definitely dense though. The cake is super heavy. The color of my cheesecake was very similar to the picture. I just added more blueberries than what is called for to get the color I wanted. Add a smidge of purple coloring to the cream cheese icing and it’ll go whiter. I also candied my lemons for the garnish vs using raw lemons. Super duper good. A keeper recipe for sure.
Thanks Carrie!
Looks yummy! Do you think using Almond flour and Stevia instead would work?
Jill L. This is the same question I was going to ask about the almond flour and stevia. I hope we can get an answer .
The icing in the photo is pure white. When made according to the recipe the icing is more yellow from the butter and vanilla extract. Is this not the true recipe?
Jamie Lamontagne,
I do know for sure that butter can be beaten until it turns white. So even if you beat both together, you’re not beating long enough if butter hasn’t turned white. After it turns white, then add powder. I use a commercial mixer and it doesn’t take long in high. Maybe 4/5 mins. But just whip butter and it finally turns white after so long. That’s how pro bakers do it.
You can also get clear vanilla
I use real cream butter and it is white. Would submit a photo but I didn’t see how to.
I doubt it. Almond flour is much more absorbant, and stevia doesnt usually work in cakes. You need to use Xylitol, which is incredibly dangerous to dogs. So of you make it make sure pups dont get the crumbs. You can look up ratio of almond flour to all purpose to see the ratio needed.
Es espectacular😍, gracias por recetas tan diferentes, tan exactas y tan bien explicadas
If you want to use Stevia, then try a Stevia cut with an organic erythritol. It’s more like sugar in consistency and taste. I order it from Amazon but you can probably find it in specialty food stores.
This was a delicious desert but soooooo labor intensive to make. I ve been baking for forty years and this one really gave me and all my kitchen gadgets a workout. Yummy but one and done with this one.
Cant wait till it’s done, but unfortunately my blueberry cheesecake part is super batter like in the center after 45mins. Should it have been a thicker batter because mine came out. A little watery but I followed everything. I’m putting it in for another 30.
L O V E the look and description of this cake. I am going to mirror the previous 2 questions about using almond flour and stevia in lieu of all purpose flour and sugar as I must adhere to my family’s multi-diet issues……many thanks!
Hi Carol,I can’t help you about that, I haven’t tried this with almond flour and stevia,so I don’t know how it work with this recipe.
Hi Vera,
Can you use frozen blueberries for the cheesecake? If so do you thaw them?
Hi Debbie,I think it would work, but don’t thaw them.
This is absolutely beautiful and it sounds delicious!! Do you think the recipe would work as well with raspberries in place of blueberries? It would be a perfect cake to make for my sister’s baby shower tomorrow, and raspberry & lemon is her favourite! ?
Thanks Amy! I think it would work fine. Happy baking!
I’m making this for my son’s birthday and we love blackberries. We’ve decided to add frozen blackberries instead of blueberries. I personally don’t see any issues with substituting berries.
I’m going to make this for my daughter’s baby shower would it be OK to make 2 days before party and keep in fridge all together and frosted… the party is under a Pavillion and it’s going to be hot out… And how hard was it to transfer the cheesecake from the pan to put on top of the cake?
Freaking delicious the taste meets with what the picture actually looks like. Everybody loved it this is a knockout recipe for any get together ( so you can show off) or just because you want something that tastes so freaking good!!??
Thanks Michele!
Every year I search for a special cake to make for my Birthday, and this year I have found this one. Looks spectacular. Can´t wait to make it!
My cheesecake layer turned out 1/2 thickness of what’s pictured. What happened?
Hi Jennifer, if you used 8 inch springform pan and measured all ingredients correctly I don’t know what went wrong, sorry.
My concern would be in handling the cheesecake to place it on top of the first layer of cake. seeing as how nobody else seems to be worried about it, I assume there is no problem or trick in doing so. Is that correct?
Hi Wiley, it should goes easily if the cheesecake is baked and chilled in the fridge.
That was my concern as well seeing as there’s no crust to stabilize it. I’d be afraid the weight of it would cause it to fold or break when placing it on top of the bottom layer.
I make a carrot cake layered with cheesecake that matches this construction. I find it easy to ice the cheesecake, add the first cake layer on top, then put the cake plate on top and flip the whole thing. Then ice the bottom of the cheesecake and stack the top layer on it.
Thank you for your advice! I noticed when someone expressed concerns about how to do this part of the recipe Vera gave no advice or explained anything. This part is intimidating and could possibly ruin the entire thing if not done correctly. Because of you I’ll try this recipe.
Such a helpful tip!!! Thanks Brian! Attempting this cake tomorrow and I need all the tips I can get!!!
I am excited to have my grand daughter make me this. Lol.
I made this cake today for mothers day and it was absolutely incredible. I couldnt have found a better recipe. It was unbelievable ❤❤❤❤❤
Thanks Amanda!
Making this cake now. The aromas tell me it’s going to taste delicious. I am an avid cheesecake baker, my only concern. I am definitely using Brian’s method of assembling. Thanks Brian
I’m all about simplifying my time in the kitchen. So I used a white cake mix and dolled it up with lemon juice, lemon zest and the blueberries. I prepared the cheesecake as directed and doubled up on the icing. It turned out moist and delicious without all the time involved.
Thank you for bringing this up! I made this cake today and the entire thing came crashing down from the cheesecake not being strong enough. I even froze it before assembling! I followed the recipe exactly and I have no idea how she made it work.
I also make the cake and the cheese cake couldnt handle the weight of the top cake, a horrible mess for my husbands birthday☹️
The cheesecake and frosting were amazing. For some reason my cake cake out very thick, even before I baked it the mixture was super thick. Then after I baked it it was cery dense and tasted a lot like just flour. Not sure where no went wrong. I did it all exactly as it said. And whenever something says dont over mix I always stress out because I don’t know at what point it would be considered over mixed lol
My kids still devoured this cake though.
I had exactly the same problem with the cake. The batter was way too thick and turned out like shortbread. I purchased a lemon pound cake mix, added zest and blueberries, then assembled. Much better. A cake baker told me to sift the flour and either weigh it or fill the measuring cups with the sifted flour. They also suggested light brown sugar, vs granular sugar. I don’t know if I will invest in this cake recipe again, because the mix was great, cheaper and easy, The cheesecake was simple and delicious.
Melissa and Vonette – Same here! I won’t make it again because it took a long time. I’m just checking back here to see if I left out an ingredient or something. I was very disappointed with the cake portion of the recipe.
Could this be done like a two layer 8in square cake cheesecake??
Mary, did that work ? I usually make cheesecake in a 9×13! Two layer will be easier for me to carry to my party…
I’m making this today,, Thanks for the recipe.
I dont care for cheesecake so I’m just gonna make the cake part and see ouw that turns out
The only question I have is do you leave the blueberry cheesecake layer in the spring pan to refrigerate it? It doesn’t say.
Hi Karla, you can leave it in the pan, just run a knife around he cake before you let it cool.
I love it
Will 9” pans work ok?
Hi Lisa, you can use 9 inches pans , but the cake and cheesecake layer will be thin, also it will bake in less time, and maybe you should increase frosting for 1/4 recipe.
I am wanting to make this but I do not have time to order and receive a springform pan. Could you use a regular baking pan instead?
Hi Stephanie, you could try that but be careful when inverting chilled cake from the pan. Run a knife around the cake when it’s baked, then cool completely in the pan before try to remove it.
Yes, if you do not have a springform pan, a regular cake pan will work. All you have to do is line the inside of your cake pan with a long enough piece of aluminum foil so that each end comes up above the edge of the cake pan. Press it into the pan and get it as flat as you can. After baking and cooling your cheesecake, you will use the foil to lift the cheesecake out of the pan.
I’m making it now. Wish me luck. I only ordered 1 pan so it’s taking a awhile.. keep u posted.
Beautiful fresh and light tasty cake. Will definitely make again. Yum!
Iade this but my cale lawyer came out very thick more like a biscuit. What did I do wrong
I just made this cake. It is fabulous. I wish I could post a picture. I did exactly what the recipe said except I used half a cup less of the powdered sugar in the icing. We are having company and I am excited to serve this cake. It looks just like the picture. The only thing I don’t like about the website is the OMG in the title. I am a Christian and it is offensive to know what OMG stands for. I would love to see that changed. Why not change it to OMA (Allah) or OMB (Buddha). Why use the creator’s name in vain.
Esther it’s
Oh My Goodness
As seen in the “About me” at the bottom of the page.
Made this and I think I did something wrong. My cheesecake layer was very wet and mushy and my cake layers were very dry and dense. ☹️ Also, my cheesecake layer, made in an 8” pan, was a full inch bigger than my cake layers made in 8” pans.
I was thinking raspberry also.
Because OMG is more culturally relevant and not everybody believes in your religion ? Let’s just bake some tasty cakes and leave religion out of it
So ‘Christian’ victimization finds its way onto a cooking page. Oh My GRIEF, can’t you just have some gratitude for this lady sharing these excellent recipes?
Boo hiss! I just made this cake, but I’m a farm girl and used fresh eggs! Unfortunately the cheesecake turned out green! Looks and tastes great but I really wanted that pretty color
This looks amazing.. wondeting if you could use monkfruit sweetner?
[…] dessert and perfect addition to any of your summer events, birthdays and holidays, just like my Lemon Blueberry Cheesecake Cake. This refreshing summer dessert is made up of two tender layers of white cake dotted with juicy […]
This cake is delicious! Worth the work (and all the dishes).
I plan to make this cake for Easter my question is do you have to use spring foam pans for the cake and cheese cake could you not use less batter with parchment paper would it work
This was fantastic. Highly recommend. I ended up making it over the course of 3 days and it’s still good. Cheesecake one night. Cake the next night. And icing the next afternoon. If you follow the instructions to a T it will be great. Only tweak I added was adding lemon juice to the icing because we like things with more lemon and it was wonderful, but not too tart because my kids liked it. Only issue on my end was that the cake was a little dense, but that’s probably a mess up on my end. I’m usually terrible at making cakes and this turned out way better than I thought.
Hello Vera, can you use buttermilk in this recipe?
Hi Algerine, I haven’t tried but I think you can use it.
Hi made this last night and im so disappointed the cheesecake color is grey?? Can you tell me what caused this?
I have made this cake twice now. The first time I too noticed the cheesecake color not being lavender/purple as pictured. 2nd time around I added a little more blueberries and pulsed in food processor until I got the color I wanted.
I will b making it soon but I will use my no bake cheesecake so it will b lighter . I don’t like the cooked cheesecake it’s to much.
16oZ of cream cheese?
Yes, 16 oz. (2 x 8 oz. brick)
Making this weekend! But I only have cake flour. Is the amount of flour the same, or is it different if using cake flour, please advise. Thanks!
Hi Anabelle, you can use the same amount.
Well..I made the blueberry cheesecake..its cooling..lemon blueberry cake in the oven. Praying I can put it together!. This is definitely a 2 day project.
Can we use buttermilk instead of the milk with lemon juice? If not, can any milk be used such as 2%?
This cake is amazing!! I just used buttercream frosting instead, but I added lemon extract instead of vanilla.
Loved this cake! It was my first time baking a layered cheesecake and it turned out beautiful and delicious! My mother loved it for her birthday!
Thanks! I’m so happy to hear that!
[…] Get the recipe. […]
I made this cake tonight for a baby shower and I have some concerns. First one is that the layers are thin like 1/2-3/4 of an inch thick so my cake is gonna be super short and my icing is not white like what is pictured, it’s a yellow color (I am guessing from the butter). I followed the recipe to a T and everything smells and tastes great but the size and color are off.
In the cheesecake layer, can I use frozen blueberries? or do they have to be fresh?
My husband made this cake for me for my birthday as Lemon and Blueberries are my favorite flavors. The over all Cake was really good but the cake layers seemed a bit dry. How could he have moistened it more
Dee I have heard that brown sugar brings great moister to a cake I am just not sure how much u would use in this one.hope this is helpful
I find freezing my cake layers immediately after removing them from the cake pans makes very moist cakes. Also I would test the temperature in my oven with an oven thermometer before baking this cake. Accuracy is the key for moist yummy cakes.
I’ve always set the timer 5 mins. below bake time and watched for the cake to start releasing from the edges of my pan. When this starts happening your cake is nine times out of ten Perfectly baked.
Alicia, waht do you wrap the still warm cake layers in when you put them into the freezer?
I tried this by request to make for someone. Flavors were great…EVERYONE loved it!! I candied the lemons, and from that, I used the the simple syrup to smooth out the icing…which added more kick to the lemon flavor!
I’m making this for my coworkers this weekend. With the frosting recipe, how many batches did it take to cover the cake? Also is it easy to spread and when piped does it hold its shape? Can I make the layers on a Thursday keep in fridge and decorate on Saturday or Sunday morning?
Cheesecake layer is good. The cake layers do not have much lemon flavor or any flavor. I prefer a lighter cake texture than this one.
Lovely cake pics, but I won’t be making this again.
One star only. Site will only let me give it 2 stars.
[…] 36. Lemon Blueberry Cheesecake Cake. […]
Where did you find that cool stacking form for layering the cake/frosting/cheesecake?
Many thanks,
Janine
Can I use strawberries instead of blueberries? If so, would I use the same proportions and ingredients, substituting strawberries for blueberries?
This recipe is awesome! My mistake was that I used 9″ pans but forgot to decrease the baking time. Everyone said it tasted great but I’m more critical of my work. The only thing I changed is that instead of using vanilla extract in the frosting, I used lemon extract and more of it (but I didn’t measure it). I like things to taste lemony. At first, I was intimidated by how much work the recipe seemed like, but it’s much easier than it looks.
Thanks for sharing I to plan to use lemon extract and actually I am going to add a twist and put lemon zest in the batter as well.people make some amazing cakes but it’s yours when you add a few twist..lol
I made 2. One with blueberries and one with strawberries. Both turned out lovely and a bunch of my co workers are now asking if i can make them for them and they’ll pay for them. Lol.
Can you use frozen blueberries for the cheesecake?
HI Marchia, you can use it. But use frozen, do not thaw first.
I would love to make it if I could find the recipe.
I made this cake yesterday and it turned out great! The flavor is amazing but I was just wondering if the cake is intended to be dense. I expected it to be fluffier. It was great but I just want to know if there is possibly something I could have done differently.
I had the same problem. The batter was very thick. Was wondering if it was because of the cornstarch? I cake a lot and haven’t ever used cornstarch in a cake. I added more milk to make it more like batter and less like dough. It also didn’t really rise much during baking.
Baked, but haven’t had it yet
Can I substitute Monkfruit for sugar? If yes do you know how much I should use?
I made this beautiful cake for one of my co-worker’s birthday and it turned out wonderfully! I increased the ingredients by 1.5 times and baked the cakes in 9 inch pans. I used the recipes’ cook times as a guideline and just kept the cakes in a bit longer till I thought they were done and it worked out great. Instead of the cream cheese frosting, I made a lemon buttercream frosting and topped the cake with a mound of fresh blueberries. Delicious! Thank you Vera!
Thanks Nikki! I’m so happy to hear that!
Hi Nikki! Do you have your measurements written down? All I have are 9” pans and would like to modify it correctly, would you be willing to post it here? I am wanting to make this for Easter this year and knowing the measurements would be greatly appreciated! Thank you!
Could you use lemon cake mix as a shortcut? And store bought cream cheese frosting? I’d definitely make the cheesecake layer as directed though.
Can I use unsweetened almond milk instead of milk in the cake? Please
I would use almond milk…..but it’s thicker & will add a different flavor. Soooo should we dilute the almond mild with a little water so it’s thin like milk consistency?
This was my first cheesecake ever. The entire recipe was easy for this beginner. And it turned out so delicious! I may have over mixed my lemon cake batter – it was a little dense, could have been fluffier. Thanks for this amazing recipe!
Thanks Alexa!
With the blue berry cake it calls for a sring pan and then 8 inch pans. Aren’t they different is size?
I used an 8″ spring form pan too. Purchased from amazon .
This looks delicious. I was thinking of putting lemon curd between the layers instead of frosting. Comments?
I made this cake a few weeks ago and it was absolutely delicious!!
I loved this except the cake was very dense and the batter was extemly thick. I followed the recipe but I’m not sure why it turned out that way. It’s very heavy.
I added lemon juice to the frosting to give it more of a lemon flavor. Overall I enjoyed the cake.
Made this cake this weekend. It was really good! Cake was super dense and needed more lemon for my taste. Cheesecake and icing was divine!! Plan to make again, but will add more lemon to the cake. And maybe and additional egg yolk to help with moistness.
I made this ad it was DELICIOUS! The cake is more on the dense side but it needs to be to hold up to the weight of the cheesecake. I took it to work and there was not a smudge left!
Made this marvelous cake and it was a big hit. I candied my lemons to garnish the cake. I used buttermilk as the liquid and the cake turned out perfect Thank you for your wonderful recipes. I’m making the blueberry lemon curd cupcakes for an office party next week.
Made this cake for the 1st time & it was DELICIOUS!!! If I were to bake a full sheet cake, would the baking time & temp be the same? Thanks!
SIFTED FLOUR??
Vera. I just loved this cake it tasted amazing. The flavors were perfect together. I have never made anything like this. I read almost every comment to get all the tips u could use. . This is truly a 10 STAR cake. I made it with all 9 inch pans as that is all i had. The cake was thinner but tasted perfect. I will go out and buy all 8 inch pans now as it will be my go to cake. Thank you all for the shares. I wish i could figure out how to post the photos
Than you so much Maria. You can post your photos on Instagram and tag @omgchocolatedesserts
I’ve made this cake three times and it turned out wonderful every time!
I have a question, I only have 9” pans, is it possible to modify this recipe for the 9” pans instead of 8”?? I really want to make this for Easter for my family. I just want to make sure I get the measurements correct, I multiplied each amount by 25% to add the correct amount, do you think that will work??
It should work.
I made your cake and everyone loved it! It is very detailed and I highly recommend cheesecake layer one day and the rest the next! Very good and pretty!
This recipe looks delicious! I will try to cook this one, thanks for sharing it with us. 🙂
I’ve made this twice and it is so delicious and so, so pretty. The second time around I added a few drops of blue food coloring to the cheesecake so it would have a darker color like the photo. Used frozen blueberries in cheesecake and cake and it turned out great. The cake portion did take 45 min for me. And if making in the same day be sure to save the egg white, it’s called for in the cake portion. What a special recipe! I’m taking to our Mothers Day gathering tomorrow. I am anxious to try it with raspberries, which also go great with lemon.
I made the cake! It is fantastic! I didn’t get such a pretty purple cheesecake though. I smashed the berries with a fork as I don’t have a food processor. My Vitamix has too big of a base to use with the amount of berries. Any ideas how to make it more colorful? I’d like to enter this cake into our county fair, but would really like to make it with the purple cheesecake center for show!
Thanks,
We all loved it
Hi Charlene, add some frozen blueberries, it will make it purple.
I made this cake for Memorial Day. It is a test run for my graduation cake in August. The smallest pair of pans I have are 9.5 inches. I did not divide the lemon cake batter portion. Instead, I made it all in one and then cut the cake in half layer. Also, I don’t have a food processor and I put it the blueberries and cream cheese in my blender in whip setting. I would pause and stir it myself until it was spinning smoothly. Still came out great. It is delicious and will replicate. See Brian’s suggestion on transitioning the cheesecake. I was lucky my aunt was with me and she brought me a transferring tool. (link below). Otherwise, I was planning to follow Brian’s instructions above. (Thanks to Brian). Nailed it. Excelsior!
OMG! This is delicious. My son sent me this recipe and said this sounds delicious. He was not wrong. Eight people agree with that statement. I made the. Cheesecake one day and then the cake the next and put it together. Everyone loved it. We agreed that it should be made a day before serving, for it just got better. This is definitely a keeper.
omggg i´ve been totally obssesed with this recipe since i founded back in july 2019, now im replicating it in my own way, using blackberries because we don´t see blueberries that much in venezuela, already made the cheesecake layer and cant wait to finish the whole cake, Thank you so much this is been a HUGE inspo for me the last year.
I love baking since im a little girl, im 23 now and thinking about start my own baking blog, do u have any advice for me?
This is quite possibly the greatest cake I have ever tasted! Thank you for sharing this recipe.
Tips that helped me. I changed NOTHING in the recipes and I will not change anything. It is Perfect! After the cheesecake and the cakes cooled on a wire rack, I placed them in the freezer for about an hour before layering them. I also put the frosting in the fridge to cool and harden up during this time. The picture for the recipe and my cake turned out almost identical. My son took 1 bite, Mmmmmmmmmm’s with pleasure at EVERY bite, then finished it off. Seriously, best dessert ever. I will be making this many, many more times in the future. I am headed to share it with extended family today.
I have a question before baking this. Does the cheesecake and blueberry cake have to be room temperature to assemble? Or straight from the refrigerator?
Straight from the fridge.
I made this cake for my brother’s birthday and it was fabulous! Not too sweet, just great flavor. I had plenty of frosting. The colors of my cake were not nearly as vibrant as the pictures that you had, though. Maybe I should have blended the cheesecake batter for a longer time., but it still tasted great!
I’m a little confused. The video just says bake for 45 min. So I put it in a pan with boiling water AND bake for 45 min in the oven?
Bake in the oven.
I have found the Perfect Cheesecake pan. Water bath is attached to pan. Find them on Chef’s Planet called perfect pan. And it is!!!
I would love to share a picture of my rendition of this delicious cake! It turned out amazing ?????
Do you use bottled lemon juice or juice from a lemon?
I use freshly squeezed lemon juice.
looks delicious!!!! can’t wait to make it…..but gonna wait til it’s a bit cooler…..summer in the deep south, baking for two days is not exactly my idea of a good time!!!
This is indeed a very special and beautiful…lest we forget DELICIOUS! cake! I made it as requested by my granddaughter and her coworkers. They went wild over it. While time consuming to get it all baked & together, it was a show-stopper! Not sure if the original recipe has been revised because I made 1-1/2 times the frosting recipe and even though I loaded it on the cake, I still had plenty leftover. So I would say the 2 pkgs. of cream cheese, and 3 sticks of butter were plenty for enough frosting. Thanks for sharing this delightful, summery dessert that is such an attention getter!
A P.S. to my last comment. I did add a little lemon extract to the frosting to have a stronger lemon flavor and would add some ‘purple’ coloring to the cheesecake layer – mine wasn’t nearly as purple as the picture on this page…nevertheless, very tasty.
Vera do you have the high altitude adjustments for the cheesecake and the cake please?
No, sorry.
This was a fabulous dessert turned out perfectly . Wish I could post the pic.
I made this for my sisters birthday and it came out amazing. Gonna make this again today, but try it as a cupcake and see if it will hold up. The blueberry and lemon is such an amazing combination.
This looks amazing! I’m planning to make it for my mom’s birthday.
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
This cake is beautiful and awesomely delicious. I make it all the time. I made 5 just the other day to give away. I received a lot of compliments, real compliments. I’ll keep this recipe as a family secret, lol. I even made a sheet cake with it. It was mind blowing to everyone. You can never have too much.
Would this work for a sheet cake? If so, do i need to adjust the time?
I made this cheesecake for a friend yesterday and it was absolutely delicious! It’s quite the process but definitely worth it. I used fresh berries for the cheesecake but I think frozen would give it more color.
This is my 3rd time making this cake and it’s definitely a crowd pleaser. I have one request that the recipe be rewritten so that I don’t have to look back and forth tho the ingredients and then back to the instructions. I cut it up and taped it to paper so it’s in order. It should be ingredients for the cheesecake and followed by those instructions, and so forth.
I made this beautiful cake for Easter. I put the cake layers in the freezer for a couple hours to make it easier to assemble. It came together quite well. I did end up with a copious amount of frosting. I used lemon extract in the icing and garnished with extra lemon zest. It was well liked.
Made this delectable cake and it was just amazing. I candied my lemons to garnish the cake. Thank you for your wonderful recipes. I’m making the blueberry lemon curd cupcakes for an office party next week.
Hi, sorry if this is a silly question! I’m based in the UK, is this recipe American or Canadian Cup measurements? Also I know butter is cup measured differently to, say, flour or fluids, should fruit cup measures be based on the same as flour? We have so many different conversion methods for cups to grams, ozs et and I think no need exact measurements based on the comments! Thank you for your help!
Hi, measure everything in 240 ml cup. Happy baking!
This cake was insanely delicious and perfect in every way. For the cake I used the McCormick small batch pure vanilla extract (Find it on Amazon) and the frosting I used Nielsen-Massey Madagascar Bourbon pure vanilla extract (Find it on Amazon) and the cake/frosting both were absolutely incredible. It’s a small cake with each layer being only 8″. When I make this again, I will probably modify ingredient quantities to fit 9 inch pans to serve more guests. I guess I’m being presumptuous but I ABSOLUTELY will make this again!!
Made this cake yesterday. The cheese cake and frosting were delicious, the cake was dry and a little bland. Not sure what I did wrong.
This recipe is perfect in every way! Made this for my mother’s birthday and it was a huge hit! I followed the recipe exactly and it turned out great. The cake is very moist. The cheesecake is very creamy. I did double the frosting recipe just so I’d have enough. This recipe does take a little more time than your average cake, but it is sooooo worth it. I definitely will be making again.
Thanks so much, Jessica!
Can this cake be made without the sour cream? I have a few family members that don’t like the taste of sour cream, substitutions? TYIA
You won’t taste the sour cream in it. But you can add cream cheese instead…
We never have fresh blueberries, but this looks so damn amazing!!! I also like lemon zest with everything – and lemon zest always work perfectly with cream cheese. Yum!
I made this cake recently and it was a big hit! I actually made it over 3 days and it turned out great. I did the cheesecake one day, the two layers the next day, and the frosting the day I served it. I kept the layers in the frig. I doubled the icing recipe and it made a lot! I piled it on pretty thick and still had quite a bit leftover. Once making it and realizing how rich the dessert was it would have been fine without doubling it. It was pretty time intensive and pricey to make so will save for special occasions! It is a beautiful cake!
Omg this Lemon Blueberry Cheesecake looks awesome and tastes even better. By daughter has already asked for me to make it again.
I just made the cakes and and they smell wonderful, but the middle fell in on both of them. The cakes appear to be very dense and heavy, Hoping the cheesecake doesn’t collapse,
This was a spectacular cake in every way. i made it over two days and it was perfect. They are still raving about it!
Turned out perfect! Wish I could post a picture.
Hi
i love thi s cake , i made this at home and everyone in my family likes it .
Thank you for this wonderful recipe dear , i definitely prepare this at home.
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I made this cake and it was amazing. The hardest part about it was that I read the comments and got nervous that it wouldn’t turn out. I used 9” pans because that’s what I had so I just lowered the cook times by a few minutes and checked on them. I doubled the icing as suggested by one comment and ended up with a whole bowl of icing that didn’t get used. Very good cake, will definitely make again!
Wow the recipe looks super delcious and so informative will definitely help me to try this masterpiece at my home keep up the good work!
Hi, Vera Z.
Thank you for your Lemon Blueberry Cheesecake Cake. Really wonderful recipe. please tell me how to make pineapple cake please share the pineapple cake recipe.
Thank you
This cake is gorgeous!! Yum!
This recipe looks delicious! I will try to cook this one, thanks for sharing it with us. 🙂
It Looks Delcious .. Great recipe you have made, I am cake lover here often trying to find for something new .
Thanks for sharing nice blog.
Such a great article. Very helpful for us. Thank you for sharing good information it’s very helpful and understanding.
This cake is gorgeous!! Yum!
The recipe is so amazing and the cakes look so delectable surely will try out this recipe this weekend with family. Thank you so much for sharing the recipe.
Thanks for writing this great article for us. I have gained good stuff from this website. Looking forward to your next article. I am happy to share this post to my friends. Keep it up.
superb recipe!!!
Great Cheesecake Recipe! Thanks for sharing this recipe with us.
Hi Vera,
Thanks for sharing this great recipe. Just wondering how are you able to keep the blue/purple color of the cheesecake after baking? Mine always fades away after baking.
Thank you so much for this delicious recipe, Vera; I will absolutely make it at home.
Awesome!!! I used 10 inch pans and rhey turned out great, just reduced the bake time and made a bit more frosting.
Did you add coloring to the cheesecake layer? Twice mine hasn’t had that pretty purple color, even after adding red and blue coloring on the second one, Both times, a very grey ugly color.
Frozen blueberries were the key for mine!
This cake is fantastic. I made it for Mother’s Day and everyone loved it. My only question is how to make the cake less dense? I followed the recipe to a T and the batter was really thick. Any suggestions?
Where did you get the little flower in your decoration? It’s super cute. I am in the process of making this cake right now, Fingers crossed 😀
Hi Vera,
What do you mean by wrapping the springform pan in foil? I’ve never made cheesecake before?
I’m a culinary instructor. One of my pet peeves are students who follow a great recipe and fail, but state they followed it exactly! NO THEY DID NOT! In order to be successful with baking you need to understand how to properly measure your ingredients, don’t make substitutions, have the correct baking pans, and understand your oven temperature. This is a recipe that requires proper cooling time; overnight is best. You can’t rush the cooling and assembly process. Also, you shouldn’t go on a site and bash the recipe if you dont know what your doing in the first place. How many times I’ve had a conversation like this with “know it all, but failed anyway” students. This recipe is amazing. I made it; it was perfect, and I’ll make it again! Thanks for sharing!
Thank you so much!
Jamie, I agree.
I tried this today. My cheesecake came out about 1/2 inch thick and my cakes were maybe an inch thick. My cheesecake is still raw on the bottom even after 1 hour cooking. It’s really gross.
I just made this recipe, and it turned out perfect! However, I did notice a few things that were completely left out in the recipe and video. The cheesecake layer needs a few frozen blueberries for the color. I did half fresh, half frozen and I got the color that is pictured. The cakes also need a few drops of yellow food coloring or food gel to get that desired yellow. The frosting turns a cream color in the video, but once put on the cake it’s white. I dont know why she left out that you need to counteract the yellow in the frosting with a few small drops of violet food gel. It will create that nice white frosting she has. I also recommend cake flour over all purpose. It gives more stability to the cake and it doesn’t come out tasting like bread/pound cake.
More explanations on the recipe
You know, it’s always nice to remember that you’re talking to a dedicated human being and that it costs only few letters to add hi, please and thank you!
Do you think I could substitute the flour for GF flour? Same measurements?
I don’t have experience with Gf flour for cake like this, sorry…
What an awesome recipe. I am trying to share with a friend. Vera, do you have your Youtube link so she can watch it. She is having problems seeing on the video on your page here. Thank you,
Thanks Rick. I don’t have this video on Youtube, sorry
More explanations on the recipe through video. It’s a request if you can do.
I’m thinking about making this for daughter’s birthday party this year. Would the frosting be thick enough to decorate with and hold the designs I do, or do I need to add more stuff? This will be the first time I’ve made frosting homemade so I’m really not sure lol
What flour would you recommend for gluten free. Sounds delicious would love to try it myself.
I made this last night for a work lunch. I did not make sure my spring pan and cake pans were the same size so the cheesecake was a little wider than the cake. I ended up using 3 eggs in the cake. It is a very dense cake and I baked it just a bit too long so it was a tiny bit dry but well loved. My color was great.
Very informative
This is the best cake ever. I followed the recipe to a t and it came out perfect! I wonder if the problem with the cake being dry is maybe from not sifting the ingredients together. I’ve made this and sifted as directed and cake came out perfect. Also the way I do my cheesecake layer is I only remove the ring of the spring form pan and cool cheesecake on the parchment and bottom of the spring form pan. I then frost my bottom layer cake and the flip over my cheesecake layer on it and then remove pan bottom and parchment paper. Works great and no problem with cheesecake layer cracking. Try for tis beautiful recipe!
Made this cake this past weekend and it was amazing. I followed the directions as written and had no issues. The color was a bit different but I seem to recall reading that the cake pictured had some food coloring to enhance vibrancy – but it was still beautiful and tasted amazing. I had not issues assembling the cake though I did have to trim a bit off the edge of my cheesecake since my 8in springform pan was a smidge larger than my cake pans. I will definitely be making again. Oh, I I candied some lemons for decorations which worked perfectly.
The flavors work very well together. My only criticism is that the cake recipe seems too dense to pair with a dense cheesecake. I will make again but look for a lighter cake recipe.
Thanks for sharing amazing post.
I have made this dessert several times for family and friends now and it is always a huge hit. I don’t usually leave reviews but this recipe is worthy of one. It’s so wonderfully addictive.
Thanks Sydney!
I’m going to make this for my next tea party. Looks absolutely gorgeous and must taste delicious. Thanks for sharing!
The recipe is pretty detailed and the overall cake’s texture is amazing. I was a bit disappointed by the flavours. I would have add more blueberries to the mix, for both cakes and cheesecake and more lemon. I am hoping to try again soon with a few twists !
According to the previous comments, I used frozen blueberries for the cheesecake and the color turned out amazing. For the frosting, to not forget to beat the butter first and then add the cream cheese.
Thanks Vera for the recipe 🙂
I made this the night prior for a friend’s birthday. I followed your recipe to the letter, but the cheesecake section is pretty pale compared to the vibrant blue that your picture shows. I wish I had looked at the comments before making it so I could have added food coloring and/or more than 3/4 C. of blueberries. I hope it tastes “blueberry” enough.
a wonderful spring flavored dessert. my kids and i made it for my wife on mother’s day and it was big hit. the cake layers are denser than a box mix–and it’s glorious! and sturdier to uphold the layer of cheesecake. and one of my favorite features is the flavors of lemon and blueberry really shine through, it’s not cloyingly sweet as many american desserts tend to be.
thank you for sharing your recipe with us!
Made the cheesecake last night, the cakes this morning and the frosting early afternoon. Let it chill 1.5 hours after assembling and tasting it now. Made it for my husband’s birthday. Everyone loves it! I will say I was nervous about it when I put it together. The cake IS dense but the flavor is lovely. The cheesecake is velvety. The frosting isn’t perfect but it’s super tasty. I added 1/2TB lemon juice to it instead of zest. The color of the frosting does not match the recipe picture BUT the color of the cake/cheesecake do.
The recipe isn’t super difficult but it is a lot of work. Not sure if I’ll make again but it is tasty.
Are there any high altitude changes to make to the cheesecake portion?
Also, do you know if monk fruit extract can be used in place of the granulated sugar or the powdered sugar?
Hi Leanne, sorry, I don’t have experience with it.
This cake was a hit! First time making a triple layered cake and a cheese cake. The cake we very dense (perfect) and the cheesecake was yummy. The icing was simple and elegant. I used the paddle attachment with the KitchenAid mixer for
Those of you that mentioned it was dry, I read that the paddle adds more air. Had to do research on that haha wish I could share a photo! My boyfriend and I topped it off with Lavender flowers from the garden a small sunflower 💕 big hit! Thank you.
Looks Delicious this recipe gonna try it tonight, thanks
One of my favorite recipes! This is my second time making this cake and my family absolutely loves it. The cake always turns out moist and delicious. Thank you so much for the recipe:)
Thank you Greta!
Oh gosh.. I forgot the vanilla in the cheesecake. It’s in the oven and only has 10 minutes left.. am I screwed?! 🤦♀️🤦♀️🤦♀️
Wow this looks delicious! Lemon and blueberries are my favourite.
I love these recipes.
As a cheesecake enthusiast, this recipe has me drooling already! Can’t wait to bake up a batch and savor every creamy bite
My friend suggested me this Lemon Blueberry Cheesecake Cake, this seems truly amazing and unique. Thanks for sharing about this with us.
This Blueberry Cheesecake Cake seems super delicious , I will surely gonna try this delicious cake. Thank you for this.
Yum! Can’t wait to try this Lemon Blueberry Cheesecake Cake recipe
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Thank you for sharing this delightful recipe! The Lemon Blueberry Cheesecake Cake sounds like a perfect mix of zesty, sweet, and creamy. I love the idea of puréed blueberries in the cheesecake layer—such a beautiful touch. Can’t wait to try this and the Very Berry Dessert Lasagna too! 🌟
This blueberry cheesecake cake looks really good, and I will try it. I’m grateful for this.