Lemon Blueberry Cheesecake Cake: A Luscious Layered Dessert

If you love the refreshing combination of citrus and berries, this Lemon Blueberry Cheesecake Cake is the perfect dessert for you! Featuring layers of lemon blueberry cake, a rich cheesecake layer, and a creamy mascarpone frosting, this cake is the ultimate indulgence for birthdays, special occasions, or simply treating yourself.

This blueberry lemon cake blends the tart brightness of lemons with the natural sweetness of blueberries, creating a perfectly balanced flavor. Whether you’re making it as a birthday topper cake or a show-stopping centerpiece for any gathering, this cheesecake cake is guaranteed to impress.

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What Is Lemon Blueberry Cheesecake Cake?

A blueberry cheesecake cake is a decadent dessert that combines three delicious elements:

1. Fluffy Lemon Blueberry Cake: A moist, citrusy cake studded with juicy blueberries.
2. Creamy Cheesecake Layer: A rich, tangy cheesecake sandwiched between cake layers.
3. Mascarpone Frosting: A smooth and slightly tangy frosting that enhances every bite.

This cake is a fusion of classic cheesecake cakes and traditional layered cakes, making it an irresistible dessert for special celebrations.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: Bright lemon, sweet blueberries, and creamy cheesecake.
• Impressive Presentation: A gorgeous layered cake that looks as good as it tastes.
• Great for Any Occasion: Ideal as a birthday topper cake or for celebrations.
• Customizable: Can be made with fresh or dehydrated blueberries for different textures.
• Make-Ahead Friendly: The cheesecake layer can be prepared in advance.

Ingredients You’ll Need

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) sour cream
• 1 tablespoon lemon zest

For the Lemon Blueberry Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• **1 ½ cups fresh or *dehydrated blueberries* (if using dried, soak them in warm water for 10 minutes)
• 1 tablespoon flour (to coat the blueberries)

For the Mascarpone Frosting:

• 8 oz (225g) mascarpone cheese, softened
• 1 cup (240ml) heavy cream
• ¾ cup (90g) powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

• Springform pan (for cheesecake layer)
• Mixing bowls
• Electric mixer or stand mixer
• Cake pans (two 9-inch round pans)
• Cooling rack
• Offset spatula (for frosting)

Step-by-Step Instructions

Step 1: Make the Cheesecake Layer

1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
2. Beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing well.
3. Mix in the vanilla extract, sour cream, and lemon zest until smooth.
4. Pour the batter into the prepared pan and bake for 35–40 minutes, or until set.
5. Let the cheesecake cool completely, then refrigerate for at least 4 hours (or overnight).

Step 2: Make the Lemon Blueberry Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time.
4. Mix in the lemon zest, lemon juice, and vanilla extract.
5. Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
6. Toss blueberries in 1 tablespoon flour (to prevent sinking) and fold them into the batter.
7. Divide the batter between the cake pans and bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool cakes completely before assembling.

Step 3: Make the Mascarpone Frosting

1. Beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until thick and creamy.
2. Refrigerate until ready to use.

Step 4: Assemble the Cake

1. Place one lemon blueberry cake layer on a serving plate.
2. Carefully place the cheesecake layer on top.
3. Add the second cake layer and frost the entire cake with mascarpone frosting.
4. Decorate with fresh blueberries, lemon zest, or a birthday topper if serving for a celebration.

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Tips for the Best Lemon Blueberry Cheesecake Cake

• Chill the cheesecake layer: Let it firm up before assembling the cake.
• Coat blueberries in flour: Prevents them from sinking to the bottom of the cake.
• Use room temperature ingredients: Ensures a smooth batter and even baking.
• Don’t overmix the frosting: Overbeating mascarpone can make it too soft.

Common Mistakes to Avoid

• Skipping the chilling step for cheesecake: It must be firm before layering.
• Using too many blueberries: Overloading the batter can make the cake too wet.
• Not sifting powdered sugar for frosting: Prevents lumps in the mascarpone cream.

Variations & Flavor Twists

• Raspberry Lemon Cheesecake Cake: Swap blueberries for raspberries.
• Chocolate Lemon Cake: Add white chocolate chips to the batter.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
• Lemon Poppy Seed Variation: Add 1 tablespoon of poppy seeds for texture.

How to Store & Make Ahead

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze Cheesecake Layer: Can be frozen separately for up to 1 month.
• Make Ahead: Bake cake layers and cheesecake a day in advance, then assemble when ready.

Serving Suggestions

This lemon blueberry cheesecake cake is perfect for:

• Birthdays – Add a fun birthday topper for a festive touch.
• Special Occasions – A stunning cake for celebrations and gatherings.
• Tea Parties or Brunch – Pairs beautifully with tea or coffee.

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FAQs

Can I use frozen blueberries?

Yes, but toss them in flour and don’t thaw before adding them to the batter.

Can I make this cake without mascarpone?

Yes, you can use cream cheese frosting instead.

Can I use a cake mix?

For a shortcut, use a lemon cake mix and fold in blueberries.

Conclusion

This Lemon Blueberry Cheesecake Cake is the ultimate cheesecake cake for special occasions. The combination of fluffy blueberry lemon cake, creamy cheesecake layer, and luscious mascarpone frosting makes every bite irresistible. Whether you’re baking for a birthday topper cake or a fancy dessert, this cake will wow your guests.

Try this recipe today and share it with family and friends! If you love lemon blueberry cheesecake, subscribe for more delicious cheesecake cakes and layered desserts.

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