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Lemon blueberry cake with cream cheese frosting on a plate
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5 from 1 vote

Lemon Blueberry Cake with Cream Cheese Frosting

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.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Spring
Servings: 8 servings

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.

Notes

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.