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