Lemon blueberry cheesecake layer cake is a layer of blueberry cheesecake stuffed between two layers of lemon cake topped with cream cheese frosting. The result is nothing short of springtime perfection!
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Something wonderful happened with this recipe. Something that never happens with my recipes. EVER.
The cake turned out in real life exactly like the picture I had in my head: a sweet layer of purple (blueberry) cheesecake sandwiched between two bright yellow lemon cake layers topped with cream cheese frosting and blueberries and lemon zest.
I was terrified that the blueberry cheesecake layer would turn out to be greenish-blue so the cake sat in the fridge for a couple of days while I procrastinated slicing into it.
My celebratory cry at seeing the gorgeous purple was alarming enough for Cookie to abandon her chew toy, run into the kitchen, and launch herself at my knees.
Which isn’t the safest thing when I’m wielding a giant cake-slicing knife. But oh well.
Could a dessert be more perfect for spring? Doesn’t it just conjure images of crocuses blooming and Easter bunnies hopping around carrying baskets of jelly bean-filled eggs? (Bee tee dubs, I’ll trade you my green ones for your black ones. Please and thank you.)
If you’re looking for something special to serve for Easter (or Mother’s Day, or ANY day at all this spring) then give this beauty a try. I promise it’s totally do-able!
If you can make a regular layer cake then you can absolutely make one with a cheesecake layer. Just be sure to start it a day ahead of time because the cheesecake layer needs to chill in the fridge overnight before you assemble your cake.
And as for the lemon layer, we’re keeping things easy and using a box cake mix–but we’re doctoring it up a bit with some lemon pudding and lemon zest. (Speaking of zest, I highly recommend using a microplane rather than a regular lemon zester because a rasp gives you much finer zest so no one’s biting into fat hunks of peel. But that’s a personal preference. I have this one and LOVE it.)
You could even add some lemon zest to your cream cheese frosting if you were so inclined; I opted for plain ol’ vanilla to flavor my frosting but it would be delicious either way. As for how you decorate your cake, I love using my open star tip. (Just see every cake I’ve ever decorated–this tip lets you add the cutest dollops of frosting to your cakes and cupcakes even if you have NO DECORATING SKILLS at all.) And these pastry bags are the only ones I ever use.
Blueberries and lemons really were meant to be together and I’m so glad that spring is finally (almost) here so I can celebrate berry season in style.
Join me! And bake up a lemon blueberry cheesecake layer cake soon!
If you make this lemon blueberry cheesecake layer cake, let me know what you think with a comment and recipe rating below! Post a pic on Insta too–tag @theitsybitsykitchen so I can see!
- 3/4 cup fresh blueberries + more to garnish the cake (if desired)
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs at room temperature
- 1 large egg yolk
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 15- to 18-ounce box lemon cake mix
- 1 3-ounce box lemon pudding
- 3 large eggs
- 12 tablespoons unsalted butter melted
- 3/4 cup water
- zest of 1 lemon
- 2 8-ounce packages cream cheese, at room temperature
- 1 cup unsalted butter at room temperature
- 3 to 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- additional blueberries for garnish (if desired)
- lemon zest for garnish (if desired)
- Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
- Place the cream cheese and 3/4 cup of blueberries in the bowl of a food processor and puree until well combined. Scrape the mixture into a large mixing bowl and add the sugar and flour. Beat with an electric mixer set to medium. Beat in the eggs and egg yolk one at a time, mixing until just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low speed and beat in the sour cream, heavy cream, vanilla, and salt until smooth.
- Pour batter into the prepared pan and smooth the top. Set in a roasting pan (or any large baking pan) and carry to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. (Alternatively, you can place the pan in the oven and fill it there.) Bake 34 to 40 minutes, until the center of the cheesecake barely wobbles.
- Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover loosely with plastic wrap and refrigerate overnight.
- After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife several times around the edge of the cake, then set a large plate or a cake circle on top of the pan. Invert the cheesecake onto the plate. Keep refrigerated until you’re ready to assemble your layer cake.
- Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray and line the bottoms of the pans with parchment paper. Spray the paper with cooking spray, then lightly dust the pans with flour. Set aside.
- Combine the cake mix, pudding, eggs, butter, water, and lemon zest in a large mixing bowl and beat with an electric mixer for 2 to 3 minutes, until well combined. Divide batter evenly between the prepared baking pans and bake 28 to 34 minutes, until a cake tester inserted into the center of the cakes comes out clean.
- Remove from the oven and let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely before assembling your cake.
- Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until very creamy. Turn mixer to low and gradually beat in 3 cups of powdered sugar, then add the vanilla and salt and mix until incorporated. Turn mixer to medium and beat until creamy. If frosting is too thin, add additional powdered sugar as necessary. (If you add too much powdered sugar you can thin your frosting with milk or heavy cream.)
- Place one of the lemon cake layers on a cake circle or cake stand and spread a thin layer of frosting over the top. Carefully top with the blueberry cheesecake layer. Spread a thin layer of frosting over the cheesecake and top with remaining lemon cake layer. Frost the cake with the remaining frosting and decorate as desired. Serve and enjoy.
The cheesecake layer needs to refrigerate overnight before you assemble the cake so take that into account when you plan your baking.
cheesecake layer adapted from The Baker’s Manual
Dede says
Do you use spring form pan for the cheesecake or just regular cake pan? Thank you
Kelsie says
Use a regular cake pan and grease it really, really well.
N Sarmiento says
Made this cake for my boss (VP of my Company) and it was a HIT!!! SHE LOVED IT!! Wish we could add pictures…I decorated it with a Kobe Bryant theme. Thank you so much for such an amazing recipe 😁
Kelsie says
Hooray! I’m so glad it was a hit!
Susie says
Making this for son’s birthday but have a question. Your instructions say to add “pudding”. Are you saying to add the pudding “mix” or to add the pudding “prepared” to the rest of the lemon cake ingredients? I’m assuming it’s just the dry mix but wanted to be clear as I’m planning on the same success you and your readers have had with this beautiful cake!
Kelsie says
Hi Susie! Just add the pudding mix, not prepared pudding. I hope your son loves it!
Sharon Barnard says
at the end of the cheesecake instructions, it says to add vanilla and salt. Salt is not listed in the ingredients for the cheesecake. Should there be salt? if yes, how much?
Kelsie says
That’s so strange–I don’t know how I missed that. Add 1/8 teaspoon salt.
Carolyn Strohschein says
is the pudding cooking or instant?
Kelsie says
Instant pudding!
Debbie says
I made this cake for my daughter’s birthday & we all agreed it has taken the #1 spot from my milky way stackcake!
I have made many cakes in my 60yrs., so I was somewhat apprehensive abt recipe when it called for melted butter instead of softened, but am so glad I did.
I didn’t have fresh or frozen berries on hand, but had a can of blueberry pie filling. I used like 6 heaping T of pie filling in cheesecake.
Was scared it would ruin it, but it didn’t. My daughter loves cheesecake & she said it had a more whipped texture than some cheesecakes, but was absolutely delicious!
The lemon layers are so moist they like melt in ur mouth.
I added 1/4 t of lemon extract to frosting so flavors would blend better.
This cakes deserves more than 5 stars.
Get ready for compliments & an empty cake plate if u try it!
Thanks for sharing!
Kelsie says
Thank you so much, Debbie! I’m glad you guys loved it!
Debbie says
I will have to say that I was a little weary of this recipe because it called for me to melt the butter for the lemon layers, which is normally just softened, but wanted to do a lemon blueberry cake for my daughter’s birthday.
So glad I did!!👍👍
I have baked many a cake in my 60yrs, but my family & I agreed this has probably took the #1 place spot, even knocking my milky way stackcake down to 2nd!
The cheesecake recipe called for fresh berries, but I had none, so had can of blueberry pie filling. I used like 6 heaping T of pie filling & although it did change the consistency a notch, it still turned out great. It had more of a whipped cheesecake texture.
I also added 1/4 tsp lemon flavoring to frosting, so tastes would blend better.
The layers were melt in your mouth moist.
Get ready for compliments if u bake this cake. Thanks for sharing!
Kelsie says
Thanks for the substitution ideas, Debbie! Glad you all enjoyed the cake!
Nancy Zhang says
Hi Kelsie,
Awesome cake, I really want to make this one for mothersday, but I’ve got a question about the recipe. For the cake layer, you have to use a lemon box cake, but in the supermarkets were I live u only have a lemon box cake that is a little “airy and a bit fluffy by texture” you may say. Not really the same you used. On the box I only have to mix it with heavy cream and egg, nothing with butter. But I’m afraid that this cake isn’t going to be strong enough for the cheesecake layer. Or do you think this could work?
I’m not a pro-baker as you see
Kelsie says
That’s so interesting; I’ve never heard of a cake mix like that. But unfortunately I don’t know how it would work since I’ve never seen one of those cakes in person. I wish I could be of more help. An alternative would be to make a lemon cake from scratch. This recipe looks good and it should be strong enough to support the cheesecake layer. lemon cake I hope that helps you!
Janet Stansberry says
Thanks! Perfect for Easter 💖
Kelsie says
Thank you, Janet! You’ll have to let me know what you think! Have a wonderful Easter 🙂
Janet Stansberry says
Can you advise on increasing to make 9″ cake?
Kelsie says
Absolutely! The only thing that should be different is baking time; your cake layers (both lemon and blueberry) will likely take less time. Take 10 minutes off the baking time for each and start checking at that point. So, start checking the cheesecake layer after 34 minutes and the lemon layer after 18 minutes. You’ll likely have to leave them in the oven longer than that but it’s better to be safe. Let me know if you have further questions!
Emma says
I love your cheesecake layer cakes, they are always so pretty. I completly agree that lemon and blueberry are a great Spring pairing. What a great way to bring the season in.
Kelsie says
Thank you, Emma!
Teesh Osita says
We never have fresh blueberries, but this looks so damn amazing!!! I also like lemon zest with everything – and lemon zest always work perfectly with cream cheese. Yum!
Kelsie says
Thank you, Teesh!
Marcie Bidou says
Cheers to this cake coming out just the way you imagined! I hate when I have a vision and can’t make it come to life so it’s so nice when it works out! This truly is a work of art Kelsie — it’s absolutely stunning!
Kelsie says
Thank you, Marcie!
Gluten Free A-Z says
It really does look like a masterpiece and I can only imagine how good it tastes! Looks beaitufiyl
Kelsie says
Thank you so much!
Alyssa | Flaxseeds & Fairytales says
I can totally relate, Kelsie! I love it when my recipe turns out exactly the way I pictured it! Awesome job! 🙂
This cake couldn’t be any prettier or more spring-like! I absolutely love the bright colors. It makes me want to eat it in a garden or somewhere beautiful surrounded by spring flowers like daffodils and tulips. Picturesque, right? 😉
Thanks for this gorgeous recipe! Can’t wait to try it out!
Kelsie says
Thank you, Alyssa!
grace says
this might be my favorite of your cheesecake cakes, kelsie–the color of that middle layer is just too beautiful!
Kelsie says
Thank you so much, Grace!
Ben|Havocinthekitchen says
What a beautiful cake! Its texture and colors are screaming “spring!” to me. Indeed, it reminds me Easter too. Can you please make this cake for my birthday? Certainly, I can bake it myself, but that won’t be so much fun 😉
Kelsie says
I’ll gladly make this for your birthday! Cake always tastes better when someone else bakes it!
Miriam @londonkitchendiaries says
What a stunning cake – so beautiful and the perfect way to celebrate spring and I might surprising my family with this beauty for Easter! Pinned!
Miriam x
Kelsie says
Thank you, Miriam! You’ll have to let me know what you think if you make it!
evolvewithmary says
I eat blueberries everyday in my oatmeal but thats usually the only way I consume them. I don’t know any other dishes where blueberries are the star of the show other than blueberry pie, and here you go, showing me this delicious looking lemon blueberry cheesecake layer cake. Can I just say thank you for always adding cheesecake into the mix. It’s my favorite lol. My cakes need turn out exactly how I picture them, that talent! 🙂 Ahhh I’m a crier too, I never thought I would be one but I am. I love the addition of lemon zest.
Kelsie says
I put blueberries in my oatmeal too! It’s so good! Thank you, Mary!
Thao @ In Good Flavor says
What a gorgeous cake, Kelsie!! Your cheesecake layer turned out beautifully. I love the shade of purple and just want to tear into all those yummy layers! It’s far from feeling like spring here today. It’s snowing and we can have up to a foot by the end of it tomorrow. Thanks for making something to make me feel all springy and summery 🙂
Kelsie says
Thank you, Thao! It’s way too late in the year for snow so I’m sending you sunny thoughts :). Stay warm!