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Blueberry Lemon Cheesecake Cake with a luscious Lemon Cream Cheese Glaze is the perfect way to welcome the season! This easy lemon blueberry cheesecake brings together a zesty blueberry lemon cake base topped with a creamy, fluffy cheesecake layer—all baked in one pan for a showstopping dessert. It’s a first-of-its-kind treat that’s as beautiful as it is delicious.
What Makes This Recipe So Good
This lemon blueberry cheesecake works so well because it balances tangy and sweet perfectly. The zesty lemon flavor lifts the rich, creamy cheesecake, while the blueberry swirl adds bursts of fruity sweetness and a beautiful visual touch. Baking it all in one pan makes it effortless without compromising on flavor or texture.
Using fresh lemons and real blueberries ensures every bite is bright, refreshing, and full of natural flavor. This easy lemon blueberry cheesecake recipe is ideal for both beginners and experienced bakers, making it a versatile dessert for spring gatherings, special occasions, or a simple indulgent treat at home.
What Goes Into Lemon Blueberry Cheesecake
Bright, zesty, and bursting with fruity flavor, these are the essential ingredients for a showstopping lemon blueberry cheesecake.
- Fresh Blueberries: Juicy and vibrant, they create the sweet, fruity swirls in both the cake and cheesecake layers.
- Lemon Juice & Zest: Adds a refreshing, tangy aroma that lifts the creamy cheesecake and the blueberry cake.
- Cream Cheese: Smooth and rich, it forms the decadent, fluffy cheesecake layer everyone loves.
- Butter: Adds tenderness and a buttery base to the blueberry lemon cake for perfect texture.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Blueberry Cheesecake
- Preheat and Prepare Pan: Preheat the oven to 175°C (350°F) and lightly grease an 8-inch round springform pan with cooking oil spray to prevent sticking.
- Make the Buttermilk: Whisk together fresh lemon juice and milk in a jug and set aside to sour, creating a homemade buttermilk that adds tangy flavor to the cake.
- Prepare the Cake Batter: Beat butter and sugar until light and creamy, then add eggs and lemon zest, mixing until smooth. Stir in the buttermilk to fully combine the wet ingredients.
- Combine Dry Ingredients: Sprinkle flour, baking powder, and salt over the wet mixture and fold gently until just combined. Fold in 3/4 of the blueberries for bursts of fruity flavor.
- Make the Cheesecake Filling: Beat cream cheese, Greek yogurt, powdered sweetener, flour, egg, and lemon juice together until smooth and lump-free to create a creamy cheesecake layer.
- Assemble Cake: Pour half of the batter into the pan, then layer 1/3 of the cheesecake mixture. Add remaining cake batter and pour remaining cheesecake mixture, finish with remaining blueberries.
- Bake and Chill: Bake for 65–70 minutes until the center is just set with a slight wobble. Let cake cool for an hour, then cover and refrigerate for at least 6 hours.
- Add the Glaze and Serve: Beat the glaze ingredients until smooth, pour over the chilled cake, and let it drizzle down the sides. Garnish with extra blueberries and serve.
For a fresh and unexpected twist, serve your Lemon Blueberry Cheesecake alongside Caprese Crostini with Grilled Avocado. The creamy, slightly smoky avocado and juicy tomato bring a savory balance to the sweet and tangy cheesecake, making each bite feel light and spring‑ready.
For a fruity complement, try a Strawberry Coconut Cheesecake Salad to echo the berry flavors while keeping the pairing refreshing. For an indulgent citrus‑forward contrast, my Orange Creme Caramel with Toffee Shards adds silky caramel texture and bright orange notes that elevate the lemon and blueberry layers beautifully. These unique combinations create a well-rounded dessert experience that surprises and delights.
Tips For Making Lemon Blueberry Cheesecake
- I always make sure my cream cheese and butter are at room temperature—it makes mixing so much easier and keeps the cheesecake silky smooth.
- Gently folding in the blueberries is key; I like to keep them whole so every slice has those beautiful bursts of fruit.
- Don’t overmix the cheesecake layer—trust me, patience pays off and you’ll avoid cracks on top.
- If the top starts browning too quickly while baking, just pop a piece of foil over it; it keeps everything looking perfect.
- Chill your cake for at least 6 hours, or better yet, overnight—the flavors really come together and the texture firms up beautifully.
- If your glaze feels too thick, add a splash of water and mix until it’s just right; I like it to slowly drizzle down the sides.
Recipe FAQ’s
Store it in an airtight container for up to 5 days. It actually tastes even better after a day, once the flavors have melded.
You can try mascarpone or ricotta, but cream cheese gives the classic creamy texture and tangy flavor.
Avoid overmixing the batter, bake slowly, and consider using a water bath to maintain even heat for a smooth top.
Blueberry Lemon Cheesecake Cake
Ingredients
Blueberry Cake:
- 1/4 cup lemon juice fresh squeezed, juice from 1 lemon
- 1/2 cup milk skim, reduced fat, full fat or almond milk
- 1/2 cup butter room temperature, or spread of choice
- 3/4 cup sugar or a natural granulated sweetener
- 2 eggs large
- 1 tablespoon lemon zest
- 1 1/2 cup all purpose flour or plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 1/2 oz fresh blueberries
Cheesecake:
- 1 cup light cream cheese at room temperature
- 1/3 cup plain 2% Greek yogurt
- 1/3 cup natural powdered sweetener or powdered sugar
- 1 tbsp all-purpose flour or plain flour, heaped
- 1 egg large
- 2 tablespoons lemon juice fresh squeezed
Cream Cheese Glaze (optional)
- 1/2 cup cream cheese at room temperature
- 1 cup natural powdered sweetener or sugar
- 3-4 tablespoons lemon juice fresh squeezed
- 2 tablespoons water only if needed for a thinner consistency
- 1 handful blueberries to garnish
Instructions
- Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.
For The Cake:
- In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
- In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the ‘buttermilk’ (lemon juice/milk mixture).
- Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.
For The Cheesecake Mixture:
- Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble Cake:
- Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
- Bake in preheated oven 65 – 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For The Glaze:
- Beat all glaze ingredients together until smooth.
- Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Exquisita
Thanks for sharing! Want to confirm it’s 1 cup cream cheese in your cheesecake ingredients and the light cream cheese is for the glaze, right?
Hi Danny, Just 1 cup of light cream cheese at room temperature for the cheesecake and 1/2 a cup of cream cheese for the glaze. Enjoy Xx
Is it necessary to let it chill for 6 hours?
Hi Casey! It is necessary, as the texture could be too soft and you might not be able to cut the cake into beautiful slices. Ensuring the cake has the right consistency helps achieve those perfect slices we all love. Happy baking!
Very delicious and unique recipe. Love the flavors! I made this cake 3 times now and plan on making it again soon.
Hi Emmy, thank you for your feedback! I am so glad to hear that this recipe has been a favourite in your home!
Delicious cake, we can’t stop eating it!!
What a flavorful cake. Delicate lemon flavor contrasts with big berries throughout. I made the really low cal method and had trouble blending the batters for both layers, so it was difficult to have the defined separation. (Not Cafedelites bad). I’ll try it again with regular sugars and get the technique down. But, the flavor is spot on. Thank you.
Ive made this cake twice. Love it!
Made 1 1/2 recipe for 10 inch spring pan. Perfect , tasty and beautiful.
Your recipe for this cake says to make your own buttermilk. I have some buttermilk I was going to use for another purpose, but decided to make this cake. Would the amount of buttermilk be 1/2 cup, or 3/4 cup (with the addition of 1/4 cup lemon juice)?
I’ve made this several times before, but haven’t for over a year due the pandemic. Haven’t been able to have company for dinner. I don’t recall if I used regular buttermilk, or made mine own according to the recipe.
Thanks!
I am 75 y/o with bad arthritis and COPD so when I decide to bake something I already know it will take me MUCH longer but this recipe caught my eye (and stomach) and would not let go. I assembled all the ingredients correctly, checking 3 times before I started. I even bought a new spring pan. I followed the recipe to the letter and was so pleased with myself. It was so beautiful coming out of the oven. It took me roughly 3 plus hours to prepare but I was stoked! I pulled it out of the oven to place on counter and……..dropped it upside down on the floor!!!!!!!! I just stood there looking at it, my daughter and husband came running, and I went to bed crying!! But I am going to try again tonight, never fear!! Wish me well.
Oh noooo!!!!! Did you end up trying it again?! Oh I’m so sorry this happened! I’m devastated for you 🙁
That is absolutely tragic. I’m so sorry that happened! I’m 70, and it did take a while to get all the ingredients together, you’re not wrong! It’s midnight, and I finally just covered it and just put it in the fridge to glaze tomorrow morning. I always sleep in, and honestly, I have no doubt, a piece will missing before I get a chance to glaze it. I know my sweetie will have a slice for breakfast. But at least I made it to the fridge!
Although my cake wasn’t as high as your pictures, the taste was FANTASTIC! Besides I was the only who saw the pictures. Many compliments on the flavor. It might have been my own fault that it didn’t rise right because I may have had more blueberries in it then you did. That may have added too much moisture. Will definitely make again.