If you want a true showstopper, this lemon blueberry cheesecake cake is exactly that. It layers a tangy blueberry-studded cake with a rich cheesecake centre, all finished with a light lemon frosting. It takes a bit of effort—but the payoff is absolutely worth it.
🍋🫐 Lemon Blueberry Cheesecake Cake (Layered & Decadent)
⭐ Why you’ll love it
This lemon blueberry cake with cheesecake layer combines three textures in one bite: fluffy sponge, creamy cheesecake, and silky frosting. It’s bright, indulgent, and perfect for celebrations.
🛒 Ingredients (serves 10–12)
For the cheesecake layer:
- 400g cream cheese, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 100g sour cream
For the lemon blueberry cake:
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 150g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 150ml milk
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 150g blueberries (tossed in a little flour)
For the lemon cream cheese frosting:
- 250g cream cheese, softened
- 100g unsalted butter, softened
- 200g icing sugar
- Zest of 1 lemon
- 1–2 tbsp lemon juice
👩🍳 Method
1. Make the cheesecake layer
Preheat oven to 160°C (140°C fan). Line a 20cm cake tin.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour into the tin and bake for 35–40 minutes, until just set. Cool completely, then chill for at least 2 hours (or overnight). This makes it easier to handle.
2. Bake the cake layers
Preheat oven to 180°C (160°C fan). Grease and line two 20cm tins.
Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.
Mix in milk, lemon zest, juice, and vanilla. Fold in dry ingredients, then gently fold in blueberries.
Divide between tins and bake for 25–30 minutes. Cool completely.
3. Make the frosting
Beat cream cheese and butter until smooth. Gradually add icing sugar, then mix in lemon zest and juice until light and spreadable.
4. Assemble
Place one cake layer on a serving plate. Add a thin layer of frosting.
Carefully place the chilled cheesecake layer on top. Add another thin layer of frosting, then top with the second cake layer.
Cover the entire cake with frosting, smoothing the sides and top.
🍽️ Serving ideas
Serve your lemon blueberry cheesecake cake chilled or slightly cool with:
- Fresh blueberries and lemon slices
- A light dusting of icing sugar
- Extra lemon zest for a vibrant finish
🔍 Tips for success
Chill the cheesecake layer well—it makes assembly much easier.
Level your cake layers for a neat finish.
Use full-fat cream cheese for the best texture.
🔄 Variations
- Berry mix: Swap some blueberries for raspberries
- Lemon curd layer: Add a thin layer for extra zing
- Naked cake style: Use less frosting for a rustic finish
🧊 Storage
Store in the fridge for up to 4 days. Bring to room temperature slightly before serving for the best texture.
This lemon blueberry cheesecake cake is rich, vibrant, and layered with flavour—exactly the kind of dessert that turns any occasion into something memorable.
