If you’re searching for the ultimate show-stopping dessert, this Lemon Blueberry Cheesecake Cake delivers the perfect blend of tart citrus, rich cheesecake, and luscious blueberry compote—all wrapped in fluffy lemon cake and cloud-like whipped frosting. It’s ideal for spring gatherings, summer birthdays, or anytime you want to impress with minimal effort.

Why You’ll Love This Recipe

Layered beauty – Visually stunning with alternating textures and colors
Fresh flavors – Bright lemon zest and sweet blueberries create perfect harmony
Make-ahead friendly – Each component can be prepared in advance
Perfect for celebrations – Ideal for Easter, birthdays, or bridal showers
Balanced indulgence – Rich cream cheese frosting keeps it light and not overly sweet

Ingredients Breakdown:

Lemon Cake Layer:

1 box lemon cake mix (plus ingredients as per box instructions): Provides a light, citrusy base.
Zest of 1 lemon: Enhances the fresh lemon flavor in the cake.

Cheesecake Layer:

16 oz cream cheese, softened: The creamy foundation for the cheesecake.
1/2 cup sugar: Sweetens the cheesecake filling.
2 eggs: Binds the cheesecake mixture for a smooth, firm texture.
1 tsp vanilla extract: Adds subtle depth and warmth.

Blueberry Topping:

1 1/2 cups fresh or frozen blueberries: Bursting with juicy sweetness.
2 tbsp sugar: Sweetens the berries.
1 tbsp lemon juice: Brightens the blueberry flavor.
1 tsp cornstarch mixed with 1 tsp water: Thickens the blueberry topping.

Creamy Frosting Layer:

1 cup heavy whipping cream: Whipped to stiff peaks for lightness.
8 oz cream cheese, softened: Adds richness to the frosting.
1/2 cup powdered sugar: Sweetens the creamy layer.
1 tsp vanilla extract: Enhances the frosting’s flavor.

Tips and Tricks

Chill all layers before assembling for easier handling.
Use a serrated knife for clean cuts through the cheesecake and cake layers.
To save time, bake the cheesecake and blueberry compote the day before.
Add lemon extract to the frosting for even more citrus flavor.

Variations and Customizations

Swap the fruit: Try raspberries, blackberries, or strawberries instead of blueberries.
Make it gluten-free: Use a gluten-free lemon cake mix and ensure all ingredients are certified GF.
Add crunch: Sprinkle crushed lemon cookies or almonds between layers.
Go bold: Add a splash of limoncello to the cake batter or frosting for an adult twist.

Pairing Suggestions

Serve with sparkling lemonade or chilled moscato
Pair with a citrus salad or light tea sandwiches for a spring brunch
Great with coffee, earl grey tea, or even an iced matcha latte

Storage Instructions

Refrigerator: Store covered for up to 5 days
Freezer: Wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight
Do not store at room temperature due to the cream cheese and whipped cream frosting

Lemon Blueberry Cheesecake Cake with Creamy Layers

Author: easysweetmeal
Total Time: 2 hours 30 minutes (plus cooling time)
Yield: 12 servings 1x

Print Recipe

Description

Lemon Blueberry Cheesecake Cake – A dazzling triple-layer dream! Fluffy lemon cake hugs a velvety blueberry-studded cheesecake center, all wrapped in cloud-like cream cheese frosting. Sunshine-sweet, berry-bright, and irresistibly decadent.

Ingredients

Scale

1 box lemon cake mix
Ingredients as listed on the box (typically oil, water, and eggs)
Zest of 1 fresh lemon (for extra flavor)
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
1 cup heavy whipping cream
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

1. Bake the Cheesecake Layer

Preheat oven to 325°F (163°C).
Line a springform pan with parchment paper on the bottom and lightly grease the sides.
In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.
Pour into the prepared pan and bake for 40–45 minutes, or until set with a slight jiggle in the center.
Cool to room temperature, then chill in the fridge for at least 2 hours.

2. Prepare the Lemon Cake Layers

Increase oven temperature to 350°F (175°C).
Grease and flour two 8-inch round cake pans.
Prepare the lemon cake mix according to the package instructions, then stir in lemon zest.
Divide evenly between the pans and bake according to box directions, usually 25–30 minutes.
Let cool completely before assembly.

3. Make the Blueberry Filling

In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
Cook until the mixture becomes bubbly and juicy, about 5–7 minutes.
Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
Remove from heat and cool completely.

4. Prepare the Cream Cheese Whipped Frosting

In a large bowl, whip the heavy cream to stiff peaks.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the whipped cream until fully incorporated and fluffy. Chill until ready to use.

5. Assemble the Cake

Place one lemon cake layer on a serving plate.
Spread a thin layer of frosting, then gently place the cheesecake layer on top.
Add a layer of blueberry filling, then place the second lemon cake layer on top.
Frost the entire cake with the cream cheese whipped frosting.
Spoon any remaining blueberry filling over the top or serve it on the side.

Notes

If using frozen blueberries, do not thaw before cooking the filling—it helps keep the texture intact.
Let each layer cool completely before assembling to avoid sliding or melting.
For sharp edges and a clean finish, frost the cake in two thin layers, chilling between coats.

Prep Time: 35 minutes
Cook Time: 85 minutes
Category: Dessert
Method: Baked
Cuisine: American