If you’re looking for a dessert that’s both indulgent and refreshing, this Lemon Blueberry Cheesecake Cake is the perfect choice. With soft, zesty lemon cake layers, a rich cheesecake center, and a blueberry filling that adds the perfect pop of sweetness, this dessert is sure to wow anyone at your table. Topped with a creamy, fluffy frosting, this layered cake is the ideal treat for any special occasion or just because!

Why You’ll Love This Recipe

This Lemon Blueberry Cheesecake Cake is a showstopper for several reasons:

Layers of Flavor: From the tangy lemon cake to the creamy cheesecake and blueberry filling, every bite is a burst of delightful flavors.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a family gathering, this cake is sure to be a crowd favorite.
A Perfect Balance: The freshness of the lemon combined with the richness of the cheesecake and the sweetness of the blueberries creates a perfectly balanced dessert.
Make-Ahead: You can prepare each layer in advance, making it easy to assemble when you’re ready to serve.

Lemon Blueberry Cheesecake Cake with Creamy Layers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cake Layers:

1 box lemon cake mix (plus ingredients required on the box)
Zest of 1 lemon

For the Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract

For the Blueberry Filling:

1 1/2 cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tsp water

For the Creamy Frosting:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract

Directions

Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and grease the sides for easy removal.
Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Pour the mixture into the prepared springform pan and bake for 40-45 minutes, or until the center is set. Allow it to cool completely.
Prepare the Lemon Cake Layers: Prepare the lemon cake mix according to the package directions, adding the zest of one lemon to the batter for extra flavor. Divide the batter evenly between two 8-inch cake pans and bake according to the box instructions. Let the cakes cool completely.
Make the Blueberry Filling: In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the mixture begins to bubble. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the filling thickens, about 1-2 minutes. Remove from heat and let cool.
Make the Creamy Frosting: In a large mixing bowl, whip the heavy whipping cream to stiff peaks using a hand mixer or stand mixer. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture to form a fluffy, creamy frosting.
Assemble the Cake: Place one lemon cake layer on a serving plate or cake stand. Top with the cooled cheesecake layer. Spread the blueberry filling evenly on top of the cheesecake. Add the second lemon cake layer, pressing it down gently.
Frost the Cake: Frost the top and sides of the cake with the creamy frosting, smoothing it evenly. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Serve and Enjoy: Slice the cake into wedges and enjoy the burst of refreshing lemon and blueberry in every bite!

Servings and Timing

Servings: About 12 servings
Prep time: 30 minutes
Cook time: 1 hour (baking cheesecake and cake layers)
Total time: 3 hours (including chilling time)

Variations

Different Fruit Fillings: Swap the blueberry filling for other fruits like strawberries, raspberries, or blackberries for a twist on this dessert.
Lemon Curd Layer: Add a layer of lemon curd between the lemon cake layers for an extra citrusy punch.
Whipped Cream Topping: For a lighter version, you can replace the frosting with sweetened whipped cream.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
Reheating: Since this cake is best served chilled, there’s no need to reheat it. Just enjoy it straight from the fridge!

FAQs

Can I use store-bought lemon cake instead of a cake mix?

Yes, you can use a homemade lemon cake recipe or store-bought lemon cake instead of a cake mix, but make sure to add the lemon zest for extra flavor.

Can I make the cake layers ahead of time?

Yes, you can bake the lemon cake and cheesecake layers a day ahead and store them in the refrigerator until you’re ready to assemble the cake.

How can I make this cake gluten-free?

You can substitute the lemon cake mix with a gluten-free lemon cake mix or a homemade gluten-free cake recipe, ensuring all the other ingredients are gluten-free.

Can I freeze this cake?

Yes, you can freeze the assembled cake without frosting for up to 2-3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. When ready to serve, let it thaw in the refrigerator and then frost it.

Can I skip the cheesecake layer?

While the cheesecake layer is what makes this cake unique, you could substitute it with a simple custard or pudding layer if you prefer. However, the creamy cheesecake layer adds a rich texture and flavor that enhances the overall dessert.

Conclusion

This Lemon Blueberry Cheesecake Cake is the perfect dessert for those who love a sweet and refreshing combination of flavors. With layers of fluffy lemon cake, rich cheesecake, and a fruity blueberry filling, this dessert is a true treat. Whether it’s a special celebration or a regular weekend indulgence, this cake will certainly impress your guests and leave them wanting more. Enjoy every decadent bite!