Creamy, bright, and full of juicy blueberries, this Lemon Blueberry Cake with Cream Cheese Frosting is the kind of dessert that makes gatherings feel like spring any time of year. The tender lemon-scented layers are studded with berries, layered with a silky blueberry cheesecake, and wrapped in a tangy-sweet cream cheese frosting — comfort and elegance in every forkful. Fun fact: early spring berry cakes were often served at picnics to celebrate new harvests, and this cake borrows that sunny tradition. If you enjoy crowd-pleasing, easy-to-make desserts, you’ll love this one — it’s simpler than it looks and friend-approved. If you’ve tried our banana-scented treats before, you might also like this twist that balances bright citrus and berries, or try the moist banana bread cake with cream cheese frosting for a cozier flavor. Ready to bake? Let’s get started.
What is Lemon Blueberry Cake with Cream Cheese Frosting?
What’s in a name? Lemon Blueberry Cake with Cream Cheese Frosting says it all — but aren’t names fun to imagine? Is it a lemon that fell in love with a blueberry? Did the cream cheese frosting steal the spotlight? Whatever the story, this cake combines zesty lemon cake layers, a creamy blueberry cheesecake layer, and a classic cream cheese buttercream to make something truly memorable. After all, “the way to a man’s heart is through his stomach.” Want to see how easy magic tastes? Give this recipe a try and see what nickname your family gives it.
Why You’ll Love This
- Bright, layered flavor: The lemon cake and the blueberry cheesecake layer create contrast — citrusy cake, jammy berries, and a velvety cheesecake center make each bite multi-dimensional.
- Cost-effective and impressive: Making layered cakes at home saves money compared to bakery prices, and many ingredients are pantry staples. A little time and basic tools deliver a cake that looks like a celebration piece.
- Fresh, simple ingredients: Fresh blueberries, real lemon zest and juice, and full-fat cream cheese and butter make the frosting and cheesecake lush and satisfying. The texture is tender and moist with a creamy finish that feels indulgent but homemade.
If you enjoy this bright combo, you might also like the simpler, cozy flavors in our banana cake with cream cheese frosting. Now grab your whisk — this cake is waiting.
How to Make
Quick Overview
This recipe is easier than it looks: make a no-fuss blueberry cheesecake layer, bake two lemon-blueberry cake layers, and finish with a lemon-scented cream cheese frosting. The standout element is the cheesecake layer tucked between cake rounds for an unexpectedly luxurious bite. Total time: about 30 minutes active prep plus baking and chilling — plan for several hours overall if you chill the cheesecake overnight.
Ingredients
Blueberry Cheesecake Layer
- 3/4 cup fresh blueberries
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 2 eggs plus 1 egg yolk, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
Lemon Blueberry Cake (two 8-inch layers)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/2 cup milk
- 3 tablespoons lemon juice (to curdle milk)
- 2 eggs plus 1 egg yolk, room temperature (if using the same eggs counted above, note separately)
- 1 1/2 cups fresh blueberries (if using frozen do not thaw)
- 3–4 teaspoons flour for tossing the blueberries
Cream Cheese Frosting
- 12 oz full-fat brick-style cream cheese, softened
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3 1/2 to 4 1/2 cups powdered sugar, sifted as needed
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
Garnish
- Lemon wedges (for garnish)
- Fresh blueberries (for garnish)
Directions
- Preheat the oven to 350 F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the springform pan in double layers of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
- To make the cheesecake, pulse 3/4 cup fresh blueberries and 16 oz cream cheese in a food processor until mostly smooth, then transfer the mixture to a mixing bowl. Add 1/2 cup granulated sugar and 2 tablespoons all-purpose flour and beat until smooth. Mix in 1 1/2 teaspoons vanilla. Add eggs one at a time, mixing just to combine — try not to overmix. Mix in 1/4 cup sour cream and 1/4 cup heavy cream, pour the batter into the prepared springform pan, and place the pan in a larger baking dish. Pour hot water into the larger dish until it reaches about halfway up the sides of the springform (water bath). Bake for 40–45 minutes until the center has just set (it may still jiggle slightly). Remove from oven and cool completely, then chill in the fridge for several hours or overnight for best texture.
- For the lemon blueberry cake, preheat the oven to 350 F. Prepare two 8-inch round cake pans by greasing and lining with parchment. Sift together 2 cups all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons baking powder, and 1/4 teaspoon salt. In a small bowl stir 1/2 cup milk and 3 tablespoons lemon juice and set aside to curdle for a few minutes. Beat together 2/3 cup unsalted butter and 1 1/3 cups granulated sugar until light and fluffy, about 3–4 minutes. Add 2 eggs and 1 egg yolk one at a time, then mix in 1 1/2 teaspoons vanilla extract and 2 teaspoons lemon zest. Gradually alternate adding the flour mixture and the curdled milk mixture, mixing until just combined. Toss 1 1/2 cups fresh blueberries with 3–4 teaspoons flour and gently fold them into the batter. Divide the batter evenly between the two pans and bake for 30–35 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- To make the cream cheese frosting, beat together 12 oz softened cream cheese and 1 cup softened unsalted butter until smooth and creamy. Add 1/4 teaspoon salt, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest. Gradually add 3 1/2 to 4 1/2 cups powdered sugar until you reach your desired sweetness and spreading consistency. Chill briefly if too soft.
- To assemble the cake, place one lemon-blueberry cake layer on a serving plate or cake board. Spread a thin layer of cream cheese frosting, then gently place the chilled blueberry cheesecake layer on top. Frost the cheesecake layer lightly to help it adhere. Top with the second cake layer and frost the top and sides with the remaining frosting. Decorate with lemon wedges and fresh blueberries. Refrigerate the assembled cake for at least an hour before cutting to help the layers set and slice cleanly.
What to Serve With
- A light arugula and shaved fennel salad with lemon vinaigrette to echo the cake’s citrus notes.
- Fresh whipped cream or a scoop of vanilla bean ice cream for extra richness.
- A pot of Earl Grey or chamomile tea, or iced lemonade to complement the lemon.
- For a brunch spread, serve with scrambled eggs, fresh fruit, and flaky pastries for contrast.
Top Tips for Perfecting
- Use room-temperature dairy and eggs for even mixing and a tender crumb.
- Toss blueberries with a little flour before folding to prevent sinking.
- Don’t overmix cake batter once you add flour; overmixing makes cakes dense.
- Chill the cheesecake layer overnight for best texture and easier assembly.
- If your frosting seems too thin, chill for 15–20 minutes and then re-whip.
- Substitute sour cream with Greek yogurt in the cheesecake if needed.
- If using frozen blueberries for the cake, fold them into batter frozen and increase bake time slightly.
Storing and Reheating Tips
- Refrigeration: Store the cake covered in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration.
- Freezing: To freeze slices, wrap tightly in plastic wrap and place in an airtight container for up to 2 months. Thaw in the refrigerator overnight.
- Best served chilled or at cool room temperature. Avoid microwaving as the frosting can separate; instead let slices sit at room temperature for 20–30 minutes before serving.
FAQs
Can I use frozen blueberries in the cheesecake layer?
Yes, frozen blueberries can be used in the cheesecake layer; pulse them with the cream cheese and proceed. If using frozen berries for the cake layers, do not thaw them before folding into the batter to prevent color bleed.
Can I make the components ahead of time?
Absolutely. The cheesecake can be made a day ahead and chilled overnight. Cake layers can be baked a day ahead and wrapped tightly. Assemble the day you plan to serve for best texture.
How do I prevent the cheesecake from cracking?
Bake the cheesecake in a water bath and avoid overbaking. Remove it while the center still slightly jiggles and cool it slowly — rapid temperature changes can cause cracks.
Can I substitute the cream cheese frosting with buttercream?
You can, but buttercream will be sweeter and less tangy. For balance with the lemon and cheesecake layers, cream cheese frosting is recommended.
Is there a gluten-free option?
Yes. Replace the all-purpose flours and cornstarch with a 1:1 gluten-free flour blend that includes xanthan gum if needed. Bake times may vary slightly.
Conclusion
This Lemon Blueberry Cake with Cream Cheese Frosting is a showstopper that balances bright citrus, sweet berries, and creamy richness while remaining approachable for home bakers. It’s perfect for celebrations, brunches, or any time you want a slice of sunshine. If you want an inspiring version from another baker for comparison or ideas, check out this beautiful Lemon Blueberry Cake with Lemon Cream Cheese Buttercream to see a different presentation and flavor twist. Give this recipe a try, share it with friends, and enjoy the compliments.
Lemon Blueberry Cake with Cream Cheese Frosting
Equipment
- Mixing Bowl
- Food Processor
- Springform Pan
- Cake Pans
- Whisk
Ingredients
Blueberry Cheesecake Layer
- 3/4 cup fresh blueberries
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
Lemon Blueberry Cake (two 8-inch layers)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/2 cup milk
- 3 tablespoons lemon juice (to curdle milk)
- 2 large eggs, room temperature (if using the same eggs counted above, note separately)
- 1 1/2 cups fresh blueberries (if using frozen do not thaw)
- 3–4 teaspoons flour (for tossing the blueberries)
Cream Cheese Frosting
- 12 oz full-fat brick-style cream cheese, softened
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3 1/2 to 4 1/2 cups powdered sugar, sifted as needed
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
Garnish
- lemon wedges (for garnish)
- fresh blueberries (for garnish)
Instructions
- Preheat the oven to 350 F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the springform pan in double layers of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
- To make the cheesecake, pulse 3/4 cup fresh blueberries and 16 oz cream cheese in a food processor until mostly smooth, then transfer the mixture to a mixing bowl. Add 1/2 cup granulated sugar and 2 tablespoons all-purpose flour and beat until smooth. Mix in 1 1/2 teaspoons vanilla. Add eggs one at a time, mixing just to combine — try not to overmix. Mix in 1/4 cup sour cream and 1/4 cup heavy cream, pour the batter into the prepared springform pan, and place the pan in a larger baking dish. Pour hot water into the larger dish until it reaches about halfway up the sides of the springform (water bath). Bake for 40–45 minutes until the center has just set (it may still jiggle slightly). Remove from oven and cool completely, then chill in the fridge for several hours or overnight for best texture.
- For the lemon blueberry cake, preheat the oven to 350 F. Prepare two 8-inch round cake pans by greasing and lining with parchment. Sift together 2 cups all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons baking powder, and 1/4 teaspoon salt. In a small bowl stir 1/2 cup milk and 3 tablespoons lemon juice and set aside to curdle for a few minutes. Beat together 2/3 cup unsalted butter and 1 1/3 cups granulated sugar until light and fluffy, about 3–4 minutes. Add 2 eggs and 1 egg yolk one at a time, then mix in 1 1/2 teaspoons vanilla extract and 2 teaspoons lemon zest. Gradually alternate adding the flour mixture and the curdled milk mixture, mixing until just combined. Toss 1 1/2 cups fresh blueberries with 3–4 teaspoons flour and gently fold them into the batter. Divide the batter evenly between the two pans and bake for 30–35 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- To make the cream cheese frosting, beat together 12 oz softened cream cheese and 1 cup softened unsalted butter until smooth and creamy. Add 1/4 teaspoon salt, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest. Gradually add 3 1/2 to 4 1/2 cups powdered sugar until you reach your desired sweetness and spreading consistency. Chill briefly if too soft.
- To assemble the cake, place one lemon-blueberry cake layer on a serving plate or cake board. Spread a thin layer of cream cheese frosting, then gently place the chilled blueberry cheesecake layer on top. Frost the cheesecake layer lightly to help it adhere. Top with the second cake layer and frost the top and sides with the remaining frosting. Decorate with lemon wedges and fresh blueberries. Refrigerate the assembled cake for at least an hour before cutting to help the layers set and slice cleanly.