Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! The perfect Spring-time dessert.
Blueberry Lemon Cheesecake Cake is a blueberry cake scented with a zesty lemon aroma underneath a creamy and fluffy cheesecake, baked in the one pan! The first of it’s kind!
After making, devouring, and crying over the last slice of Carrot Cake Cheesecake, it was time to take that recipe and turn it into a completely new and different cake. I wanted blueberry and lemon together, and searched through every internet page and recipe book I could find.
THIS CAKE is not in any book, not on any blog or website or in any restaurant, cafe or diner. I’m proud to say it’s the first Blueberry Lemon Cheesecake Cake invented!
This cake is deserving of a freaking drumroll. I baked it FOUR TIMES before nailing the recipe! Keep in mind, blueberries were priced at over $5 per punnet when I decided to experiment — and fail time and time again — before getting it right. Great thinking on my part.
What I thought would be an easy transformation from carrot cake to blueberry cake turned out to be anything BUT easy. Gah this cake! The first time I baked it, and photographed it, it wasn’t right. The cheesecake was crumbly. The cake itself was dry. What the hell is going on?
Taking my time and pouring love into the second attempt, I thought excitedly this was it. Nailed it. Only to smell something burning in my kitchen 20 minutes later. What had I done? I’d turned the broiler (grill) on instead of the oven. So I had a charred, black top, furiously smoking and about to catch on fire while the underneath was raw batter. My kitchen is now the proud owner of a fire extinguisher.
Back I went in the THIRD TIME; accidentally confusing baking soda with baking powder. When removing it from the oven, all I saw was the wrongness of the texture and realised I’d also forgotten to add in the milk which was still sitting on my counter — with a straw magically appeared in it — and my son attached to the other end of it.
Needles to say, I was ready to throw it all in after the sixth trip to the supermarket (forgetting the cream cheese in both extra trips), but my extreme stubbornness got the better of me and I tried ONE MORE TIME AT MIDNIGHT. Yes, at midnight. If that’s not stubborn dedication, then what is.
And I’m so glad I finally did it, because this cake is absolutely prefect. Moist, fluffy, full of juicy blueberries, with the creamiest cheesecake sitting on top. Drizzled in a cream cheese glaze, it does NOT get any better than this cake! A round of applause, a bottle of wine later along with blood, sweat and tears, it’s finally here for you to enjoy.
The moral of this story? I now have 3 blueberry lemon cheesecake cakes sitting in my refrigerator. Anyone want cake?
More Cheesecake recipes:
Mango Coconut Cheesecake Parfaits
Chocolate Raspberry Cheesecake (Low Carb and Low Fat)
Chocolate Peanut Butter Cheesecake Cake
Blueberry Lemon Cheesecake Cake
Ingredients
Blueberry Cake:
- ¼ cup lemon juice fresh squeezed, juice from 1 lemon
- ½ cup milk skim, reduced fat, full fat or almond milk
- ½ cup butter room temperature, or spread of choice
- ¾ cup sugar or a natural granulated sweetener
- 2 eggs large
- 1 tablespoon lemon zest
- 1 ½ cup all purpose flour or plain flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 ½ oz fresh blueberries
Cheesecake:
- 1 cup light cream cheese at room temperature
- ⅓ cup plain 2% Greek yogurt
- ⅓ cup natural powdered sweetener or powdered sugar
- 1 tablespoon all-purpose flour or plain flour, heaped
- 1 egg large
- 2 tablespoons lemon juice fresh squeezed
Cream Cheese Glaze (optional)
- ½ 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 ¾ 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 ⅓ 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.
Emmy says
Very delicious and unique recipe. Love the flavors! I made this cake 3 times now and plan on making it again soon.
Karina says
Hi Emmy, thank you for your feedback! I am so glad to hear that this recipe has been a favourite in your home!
Darlene Wilson says
Delicious cake, we can’t stop eating it!!
Docmike says
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.
BUFF PATTERSON says
Ive made this cake twice. Love it!
Sherry Nelson says
Made 1 1/2 recipe for 10 inch spring pan. Perfect , tasty and beautiful.
Donna says
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!
bonnie johnson says
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.
Karina says
Oh noooo!!!!! Did you end up trying it again?! Oh I’m so sorry this happened! I’m devastated for you 🙁
Hazel says
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!
Julie S. says
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.