Here’s a step-by-step recipe for Lemon Blueberry Cheesecake Cake — a showstopping dessert that combines tangy lemon cake, a creamy layer of blueberry-studded cheesecake, and a luscious lemon cream cheese frosting. Perfect for special occasions or when you want to wow a crowd!
Lemon Blueberry Cheesecake Cake
Layers:
- Moist lemon cake
- Fresh blueberry cheesecake
- Tangy cream cheese frosting with lemon zest
Ingredients
For the Blueberry Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1 tbsp all-purpose flour
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
For the Lemon Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar (sifted)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Pinch of salt