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You are here: Home / Recipes / Blueberry Lemon Cheesecake Cake

By Karina 119 Comments Filed Under: Cakes

Blueberry Lemon Cheesecake Cake

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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!

Blueberry Lemon Cheesecake Cake | https://cafedelites.com

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!

Blueberry Lemon Cheesecake Cake | https://cafedelites.com

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.

Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! Baked in the one pan Easy to make with no layering! | https://cafedelites.com

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.

Blueberry Lemon Cheesecake Cake | https://cafedelites.com

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.

Blueberry Lemon Cheesecake Cake | https://cafedelites.com

The moral of this story? I now have 3 blueberry lemon cheesecake cakes sitting in my refrigerator. Anyone want cake?

Blueberry Lemon Cheesecake Cake | https://cafedelites.com

Blueberry Lemon Cheesecake Cake

Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! This cake makes for the perfect Spring-time dessert. A blueberry cake scented with lemon underneath a creamy and fluffy cheesecake, baked in the one pan!
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Serves: 16

Ingredients

Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice (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 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cup all purpose flour (or plain flour)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125 g (4 1/2 oz) fresh blueberries

Cheesecake:

  • 1 cup (8 oz | 250 g) light cream cheese, at room temperature
  • 1/3 cup plain 2% Greek yogurt
  • 1/3 cup natural powdered sweetener (or powdered sugar)
  • 1 heaping tablespoon all-purpose flour (plain flour)
  • 1 large egg
  • 2 tablespoons fresh squeezed lemon juice

Cream Cheese Glaze (optional)

  • 1/2 cup cream cheese , at room temperature
  • 1 cup natural powdered sweetener (or sugar)
  • 3-4 tablespoons fresh squeezed lemon juice
  • 2 tablespoons water (only if needed for a thinner consistency
  • * Extra 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.
Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! Baked in the one pan Easy to make with no layering! | https://cafedelites.com
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Reader Interactions

Comments

  1. bonnie johnson says

    July 21, 2020 at 7:03 am

    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.

    Reply
    • Karina says

      November 27, 2020 at 12:26 pm

      Oh noooo!!!!! Did you end up trying it again?! Oh I’m so sorry this happened! I’m devastated for you 🙁

      Reply
  2. Julie S. says

    July 05, 2020 at 12:45 am

    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.

    Reply
  3. Brittany says

    April 20, 2020 at 2:46 am

    5 stars
    This is PERFECT.

    Thank you

    Reply
    • Stephanie N Wyatt says

      May 08, 2020 at 3:48 am

      Is the cream cheese glaze using powdered sugar, regular sugar, or splenda (powdered sweetener). Sorry not clear to me.

      Reply
      • Janeé Talley says

        May 10, 2020 at 8:40 am

        I read it as use powdered sugar

        Reply
  4. Tata says

    April 17, 2020 at 10:43 am

    Your recipe looks amazing that I want to try it outright! But may I ask which diameter of cake pan did you use? The recipe says it serves for 16 people. I want to make a smaller one.

    Thank you!

    Reply
  5. diane holzapfel says

    January 29, 2020 at 8:34 am

    5 stars
    OMG…glorious cake!! the only thing I changed was a blueberry glaze instead of lemon…brilliant dessert…thanks for sharing

    Reply
  6. Julie says

    April 20, 2019 at 7:25 am

    Hi! I have always cooked my cheesecakes in a water bath. I’m scared I’ll mess this one up if I dont. Have you tried a water bath? Do you think it will help? I thought maybe with the addition of a regular cake it might change t hings. Thank you!

    Reply
    • diane holzapfel says

      February 10, 2020 at 1:05 am

      I did not use a water bath and it turned out fine

      Reply
  7. Lisa says

    March 16, 2019 at 1:24 pm

    5 stars
    Delicious!! Took to school for Friday Treats and everyone LOVED it. Cooked for the full 75 minutes, came out perfectly. Made a simple lemon juice/powdered sugar glaze since I was out of cream cheese. I will make this again for sure. Thank you for the perseverance in perfecting the recipe.

    Reply
  8. Isra says

    January 02, 2019 at 5:45 am

    5 stars
    I made this cake 3 times in 2 weeks and still planning to do it again next week!!! It’s absolutely amazing!!! Thank you so much ☺️

    Reply
    • Karina says

      January 02, 2019 at 9:02 pm

      You’re more than welcome Isra!

      Reply
  9. Sarah says

    December 17, 2018 at 8:27 am

    This cake is unlike any I’ve ever seen! So incredibly creative and delicious looking! It’s on my “to make” list!

    Reply
    • Karina says

      December 19, 2018 at 10:58 am

      Thanks Sarah!

      Reply
  10. Grace Wickham says

    November 18, 2018 at 2:44 pm

    I have been dieing to make this recipe since I found it. Well I finally did last night and wow! It is as delicious as it looks. My blueberries were more mushy in the cake but when you tasted it you didn’t care. For your adding dry ingredients instructions I sifted th dry ingredients on top so they were already mixed. Definitely recomment this recipe. This will be a go to dessert. Thank you ??

    Reply
  11. Erika Cueva says

    November 18, 2018 at 11:36 am

    This recipe looks delicious, it will be my first time baking a cake for my family so my question is, does the recipe call for unsalted or salted butter?

    Reply
    • Karina says

      November 22, 2018 at 1:26 am

      I like to use unsalted butter but it is a preference! XO

      Reply
  12. Janet says

    August 12, 2018 at 9:14 am

    5 stars
    Ladies stop stressing…do as I did. Use yellow cake mix using the lemon juice, milk, blueberries…etc. Follow directions for cheesecake batter and proceed with making cake. Never been good at baking cakes from scratch. Honey I solved that problem quick….needed that cheesecake in my life!!!

    Reply
  13. Suze says

    May 12, 2018 at 4:56 am

    4 stars
    i made this cake twice and both times it sunk in the middle after it was refrigerated.don’t know why….the cake was really delicious though!

    Reply
  14. Sharon says

    November 14, 2017 at 9:48 am

    Has anyone had success with making this using gluten-free flour or a gluten-free flour blend substitution? If so, what flour or blend did you use and were any other adjustments needed? Would love to make this cake. Thanks.

    Reply
    • Karina says

      November 17, 2017 at 7:45 pm

      Hi Sharon, I believe they did but I can’t guarantee the outcome for you. Hopefully one of our readers can fill you in on measurements and brands!

      Reply
    • Lee says

      June 16, 2019 at 4:46 pm

      Hi there I’ve made this twice in one week & both times with gluten free all purpose flour it came out perfect

      Reply
  15. Gina says

    August 30, 2017 at 4:51 am

    Hey, I am from Germany and I want to bake these beautiful cake, but I dont know how big one “cup” is, that you take. Can you maybe tell me how many gramms I have to take instead of one cup ?
    Thank you and best regards,
    Gina !

    Reply
    • Amy says

      June 10, 2020 at 10:01 pm

      Spam filter won’t let me post a link to a conversion chart, but google ‘cup metric conversion chart’ and you should be good. 1c flour = 120g, 1dry cup = 130g, 1liquid cup = 140ml

      Reply
  16. Kyle says

    July 29, 2017 at 3:14 pm

    5 stars
    Amazing. I have checked this kind of recipe on the web.Finally found this great one.Hope to try this on sunday.

    Reply
  17. DK says

    July 16, 2017 at 3:46 am

    I made this and it did not rise as much as it should have. Could it be I did not beat the batter long enough? I read the previous post of someone’s that did not rise. I am taking it to a party today, and hope it tastes ok. I am sure I put in the baking powder and mixed the dry ingredients together before adding to the wet.

    Reply
  18. Jill says

    July 12, 2017 at 4:04 am

    5 stars
    We’ve just eaten this and it is absolutely incredible! This must be the most popular and successful cake I’ve made in years. Thanks so much for the recipe!!

    Reply
  19. Kimberly @ Berly's Kitchen says

    July 02, 2017 at 9:49 am

    Lemon and blueberries are soooo good together. This cake looks ah-mazing, and it’s a cheesecake, too. Even better! Can’t wait to give it a try. 🙂

    Reply
  20. steph says

    June 06, 2017 at 1:54 am

    if i use buttermilk instead of lemon juice/ milk, what amount do I use? thanks

    Reply
  21. Jenny says

    May 14, 2017 at 4:40 am

    Hey Karina! I am really interested in developing a red velvet cheesecake cake recipe that involves swirling the two batters like you did here. Do you have any pointers or recommendations? Thank you!

    Reply
  22. Jenny says

    May 14, 2017 at 4:39 am

    Hi! I’ve made this recipe twice, and both times, it was amazing. I am really interested in developing a red velvet cheesecake cake recipe that involves swirling the two batters like you did here. Do you have any pointers or recommendations? Thank you!

    Reply
  23. Heidi says

    April 18, 2017 at 1:25 am

    I have to say this was absolutely delicious! I served it yesterday for Easter and it was a hit! Will definitely be making again for other get-togethers.

    Reply
  24. Jessica M says

    April 10, 2017 at 12:16 pm

    This sounds delicious; I think I’m going to make it for Easter. Can I use regular cream cheese instead of light cream cheese for the cheesecake? I’m not looking for a diet dessert, lol.

    Reply
  25. Ashley says

    April 06, 2017 at 1:52 am

    Hi! I want to make this for Easter and was wondering if a different type of pan can be used as I don’t have a springform pan. Perhaps a bundt pan??

    Thanks!

    Reply
  26. Pamela Shipley says

    March 27, 2017 at 2:43 am

    Cake was delicious. Thought I followed it exactly. The cake layers were dense and did not rise. Any ideas as to why?

    Reply
  27. Patty says

    March 23, 2017 at 6:06 am

    Just took this beauty out of the ove a while ago. Waiting to put in fridge. My question is, you say it has to be in fridge for 6 hours. I am planning on putting it in the fridge by 3:30 and I want to serve it at 8:00, only 4 1/2 hours. Will that work?

    Reply
    • Karina says

      March 23, 2017 at 6:24 am

      Hi Patty! Generally it will be set after baking, but I like to pop it in the fridge to take the heat out of the cheesecake, and find it tastes better after chilling. 4 hours is perfect! I hope you like it! We just finished our again yesterday 🙂

      Reply
  28. colleen says

    March 03, 2017 at 5:39 am

    This looks amazing! Can you use vanilla greek yogurt instead of the plain? Only reason I ask is that the plain is only sold in very large containers here, while I can get a small vanilla.

    Thanks!

    Reply
  29. Oakville Mom says

    February 22, 2017 at 10:47 am

    5 stars
    I used frozen blueberries and it turned out perfectly fine. Only exception is that you’ll want fresh ones for the top as frozen ones look a bit shrivelled as they thaw. Run frozen blueberries under cold water until water runs clear. Dry well with paper towels and add them to the batter per directions. Turned out great!

    Reply
    • Karina says

      February 22, 2017 at 10:57 am

      Thank you for your feedback!

      Reply
  30. Jaynie says

    December 23, 2016 at 4:43 pm

    Hi there…

    can I use frozen blueberry instead?

    Reply
    • Karina says

      December 24, 2016 at 7:50 am

      Hi Jaynie! I don’t recommend frozen blueberries as they can alter the cake texture, but you can try it and see how you go?

      Reply
  31. Emily says

    November 18, 2016 at 1:59 pm

    This looks amazing! I’m planning to make it for my mom’s birthday 🙂 just one quick question: would I be able to substitute the flour with spelt flour in the cake part? Should I do half spelt and half normal plain flour? Thank you for the wonderful recipe!

    Reply
    • Karina says

      November 20, 2016 at 8:15 pm

      Hi Emily. If you can find light spelt flour, that would be fine to use! But if you are using normal spelt, you will need to add more liquid into the recipe as spelt is known to absorb more liquid than normal flour/s 🙂

      Reply
  32. Cheree Conrad says

    June 25, 2016 at 8:43 am

    I feed hunters in the fall each year and freeze a lot. wondering if this should freeze well. I need to make probably 15 of them. I think I best be trying one out first!!!!!!!I will do the glaze the day I serve the cake. This looks great

    Reply
    • Karina says

      June 25, 2016 at 10:28 am

      Wow Cheree 15! Those are some lucky hunters!

      Reply
      • Megan says

        April 12, 2020 at 2:16 am

        Hi, I was wondering if I could use a 9 inch spring form pan instead?
        I only own a nine inch one & don’t have an 8’inch one 🙁 would doing 1.5 of the recipe work the same in a nine inch pan?
        It looks delicious!

        Reply
  33. Meredith says

    June 24, 2016 at 2:04 pm

    When you said powdered sugar.. You mentioned a stevia been that you use… Do you use Truvia? Is it the same measurements regardless? In another recipe you mention sour cream or Greek yogurt … Do you have a preference for best taste?

    Reply
  34. Glennette says

    June 23, 2016 at 7:54 am

    Have you ever tried this recipe in a bundt pan? I’m going to give it a try and see what happens. I’m hoping to cut down the baking time because of the summer heat. I figure if it doesn’t come out of the pan, it will still be delish. Looking forward to going out on a baking limb tomorrow! 🙂

    Reply
    • Karina says

      June 24, 2016 at 6:24 pm

      No I haven’t Glennette! I’m so hoping it works out! Good luck! Please let me know how you go!

      Reply
  35. Anindita Satpathi says

    June 22, 2016 at 5:32 am

    5 stars
    This cake is beyond divine;, I know exactly what you mean about that soul-crushing sense of hopelessness when cake after cake lets you down (yes, I blame it on the batter, not my mistaking of proportions). But finally a phoenix of a cake rises, golden brown, triumphantly fragrant and sinfully moist. You’ve combined just about all my favourite flavours. And, carrot cake is something that sends me into paroxysms of delight but then you’ve swirled cream cheese through it (which is too much)!! I adore cheesecake but have never made one because they seem so intimidating. Sneaking in layers of cream cheese into cake batter sounds like the most delicious sort of cheating. Can’t wait to try this out.

    Reply
  36. Allie says

    June 11, 2016 at 12:54 am

    Can you sub soy milk in the cake batter? Thats all J have on hand…

    Reply
    • Karina says

      June 11, 2016 at 3:22 am

      It should be fine but I haven’t tried this recipe with soy milk.

      Reply
  37. Noelle says

    June 10, 2016 at 12:31 pm

    I’ve been looking for a blueberry cake that’s not just the same old, blueberry-lemon layer cake and THIS looks PERFECT! I love cake AND cheesecake! I’m actually planning on making this for my own birthday on Saturday (it’s a little thing I like to do). When I was trying to decide on what type of cake to make, I asked my 3 year old for suggestions and she exuberantly shouted, “blueberry!” I think this’ll be a big hit!

    Reply
  38. Donna says

    May 31, 2016 at 10:22 pm

    I’ve made this cake twice. The first time, I made a mistake and used too large of a pan, so I wound up baking it too much. I made this again for a Memorial Day dinner making sure I used the right size pan.
    It was absolutely delicious and everyone loved it. The glaze over the top adds a nice tartness .
    Will make this again soon.

    Reply
  39. Sabrina says

    May 28, 2016 at 5:22 am

    Just made this cake today And had it For dessert. It is (as all of Your recipes) amazing! I used splenda For the entire recipe And had it in the oven For 60 minutes. It turned out great but next time I will take it out of the oven after 50-55 minutes. I hope it wil be even more moist. Maybe Nice to mention in Your recipes when choosing for a sugar substitute such as sucralose, splenda the recipe will need 5-10 minutes less baking time.

    Reply
    • Karina says

      May 31, 2016 at 11:29 am

      Hi Sabrina. Thank you for your feedback. I use a baking stevia blend that does not require less baking time, but thank you for your input! I’m sure others will find it helpful 🙂

      Reply
  40. susan says

    May 27, 2016 at 1:41 pm

    Hi Karina,
    I have a 9-inch springform pan. If I 1.5x the recipe, do you think it will work or should I increase the recipe by 25%? thanks.

    Reply
    • Karina says

      May 31, 2016 at 11:31 am

      Hi Susan! I’d say 25% to make sure it’s not too much batter going in to the pan 🙂

      Reply
  41. SiMone says

    May 27, 2016 at 8:08 am

    This looks amazing! Do you think you could make mini cakes in a cupalcake pan with paper liners?? I’m thinking about a birthday party with kiddos!

    Reply
    • Karina says

      May 27, 2016 at 8:13 am

      Yes absolutely Simone!! That sounds adorable and would be a huge hit with kids!

      Reply
  42. Donna says

    May 19, 2016 at 4:04 am

    Should the first layer of cream cheese be spread on as a “layer” or put on the batter randomly ?
    Realized the reason my cake was too done was that I used the wrong size pan.
    Oops! Well, another lesson learned!

    Reply
    • Karina says

      May 19, 2016 at 3:44 pm

      Hi Donna. Yes the cream cheese cheese mixture goes over the blueberry cake batter evenly. Wrong sized pans will do it! I hope you try this again with success! It’s so worth it 🙂

      Reply
  43. Donna says

    May 18, 2016 at 6:33 am

    I’ve been wanting to make this cake and found time to make it today. My oven runs a little hot, so wound up baking the cake too long. ( Lesson learned). It still looks delicious. It’s cooling the the refrigerator now. Can’t wait to have some. Will make it again for Memorial Day with proper baking time.?

    Reply
  44. Amanda says

    May 11, 2016 at 6:34 am

    This was the best damn cake I ever made! When I saw it on Facebook I was scared to make it. It looks complicated but it’s so easy. Your detailed instructions helped me heaps! I’m making it again right now lol!

    Reply
  45. michelle says

    May 11, 2016 at 5:03 am

    My cake is only 1 1/2 inches high.Is that how high it’s supposed to be?

    Reply
    • Karina says

      May 11, 2016 at 10:16 am

      Hi Michelle! No that’s definitely not the right height. It should be fluffy and high like a normal cake. Did you add baking powder to the flour and mix it through? What size pan did you use? Unfortunately it’s hard for me to say what could have gone wrong without being there with you 🙂

      Reply
  46. Sharon Clements says

    May 09, 2016 at 11:12 pm

    It’s good to know that other people have bad cooking days and bad shopping days! Here I thought I was alone!

    Reply
    • Karina says

      May 11, 2016 at 10:07 am

      Haha no definitely not alone!

      Reply
  47. Abby says

    May 09, 2016 at 10:59 am

    Hi! I made this for my mom today and she LOVED IT! I couldn’t wait to thank you times a million!. She’s been having a hard time lately with losing my dad to cancer, and today was really important to us for her. Your cake was definitely the cherry on top! It was fluffy and tasted so good. I used sour cream instead of the greek yoghurt because I didn’t have any, and it still turned out. Thank you Karina! I don’t know if you’re aware but your recipes do make a difference to someone’s day! I hope you had a great Mother’s Day! You deserve it!

    Reply
    • Karina says

      May 09, 2016 at 11:04 am

      Oh Abby! Your message brought tears to my eyes. You’ve rendered me speechless! (Which doesn’t happen often). I’m so happy to read your comment, just as I’m equally sorry for your loss. I’m so glad your mum had an amazing day! I’m sure the cake was amazing due to the love you put into baking it more than the recipe itself. Thank you for taking the time to comment. Sending you a BIG virtual hug through our screens! Xx

      Reply
  48. Seo says

    May 09, 2016 at 8:33 am

    5 stars
    Hey, I just tried this cake today! The flavor is great, but for some reason my batter for the cake part turned doughy/dense. D: I folded the flour in…What did I do wrong!

    Reply
    • Karina says

      May 09, 2016 at 10:10 am

      I’m not sure Seo! Did you add the baking powder?

      Reply
  49. LINDA MILLER says

    May 08, 2016 at 11:07 pm

    Hi,

    I just joined your site and want to make the Lemon – Blueberry Cheesecake. It looks lovely! The sugar that goes into the Cream Cheese Glaze – is it powdered sugar?

    Please respond to my email address – [email protected] if you can, instead of just on your recipe page.

    I read your amazing story and wish you continued good health.

    Linda M

    Reply
    • Karina says

      May 09, 2016 at 10:10 am

      Hi Linda! Yes it’s powdered sugar!

      Reply
  50. Irma says

    May 08, 2016 at 3:11 pm

    4 stars
    Hi just wanted to know if raspberries could be substituted for the blueberries?

    Reply
    • Karina says

      May 09, 2016 at 10:12 am

      Hi Irma! Yes that would be great!

      Reply
    • Lorena says

      October 03, 2019 at 11:39 am

      I’m here wondering if you used the raspberries and if so,
      how it turned out?

      Reply
  51. irma says

    May 08, 2016 at 3:05 pm

    Hi I love your story and determination. I wanted to know if I could substitute raspberries instead of blueberries? Do you think it’d work?

    Reply
  52. Margaret says

    May 07, 2016 at 4:41 pm

    Just to clarify, for the cheesecake batter, you list powdered sweetener or sugar. This means sugar, not powdered sugar, correct?

    Reply
    • Karina says

      May 07, 2016 at 6:58 pm

      Hi Margaret. It’s powdered sweetener or powdered sugar 🙂

      Reply
    • Susan says

      July 05, 2020 at 10:20 pm

      Can I use buttermilk instead of waiting for milk/lemon juice to sour?

      Reply
  53. Irina says

    May 07, 2016 at 8:32 am

    So excited to try this it looks delish! When you listed natural powdered sweetener or sugar, did you mean powdered sugar or regular sugar?

    Reply
    • Karina says

      May 07, 2016 at 7:03 pm

      Hi Irina! It’s powdered sugar 🙂

      Reply
  54. Laurie says

    May 01, 2016 at 6:38 am

    5 stars
    Karina,

    Do you need to store the cake in the fridge or can it sit on the counter?
    Mine is in the fridge now cooling. Looks great.

    Thanks!

    Reply
    • Karina says

      May 01, 2016 at 9:22 am

      Hi Laurie. It can sit on the counter after cooling for a couple of hours to serve at room temperature, but I suggest storing in the refrigerator for up to 3 days covered with foil or plastic wrap to keep it fresh 🙂

      Reply
  55. Alison says

    May 01, 2016 at 3:52 am

    So glad I found this recipe. I have made the cake and it’s currently in the fridge. I haven’t tried the finished product yet, but the batters tasted AMAZING! I made it to celebrate a birthday this evening and I was just wondering if you would advise glazing it in advance or right before serving or if it doesn’t matter. Thanks.

    Reply
    • Karina says

      May 01, 2016 at 9:24 am

      Hi Alison! I hope you all like it! It doesn’t really matter when the glaze goes on, but if you’d like it to be fresh and glossy, I recommend pouring it on just before serving 🙂 Happy Birthday to the birthday person!

      Reply
  56. Cindy says

    April 22, 2016 at 4:20 am

    I just have a quick question can you use frozen blueberries instead of fresh and also can you substitute sour cream then Greek yogurt?

    Reply
    • Karina says

      April 23, 2016 at 9:18 am

      Hi Cindy! Yes you can use frozen blueberries and sub sour cream. Perfect substitutions!

      Reply
  57. Christopher says

    April 18, 2016 at 11:43 pm

    5 stars
    Interesting combination of flavours. Great this has given me some inspiration for a dessert i will try this weekend.

    Many Thanks

    Chris

    Reply
  58. Allyson says

    April 18, 2016 at 10:43 am

    Made this today and it was fantastic. The only issue I had was the frosting part was very thick and white not like the picture at all.1-2 tablespoons was definitely not enough to thin it out. Is there something I’m missing. Other then that everyone loved it!

    Reply
    • Karina says

      April 19, 2016 at 6:46 am

      Hi Allyson! I’m so glad everyone loved it! As for the glaze, it’s not a very thin consistency. It’s quite thick but should still run slowly off your spoon. If it’s too think for your liking, you can always add a little more water in addition to the 2 suggested tablespoons until reaching your desired consistency 🙂
      I hope that helps!

      Reply
  59. Karina says

    April 18, 2016 at 7:10 am

    The temp is for regular ovens 🙂

    Reply
  60. Sherona Grima says

    April 17, 2016 at 12:17 am

    I’ve been wanting to bake this cake for weeks after seeing it on pinterest & now an occasion has finally come up & I could do it ☺️??

    It’s currently in the oven, don’t know the result yet but the smell is divine!!!

    Only difference I used strawberries instead of blueberries as in my country they’re currently out of season…

    Can’t wait for it to be ready ??

    Reply
    • Karina says

      April 18, 2016 at 7:12 am

      Oh my gosh Sherona how did it turn out with the strawberries?! I know strawberries release moisture in baking, more than blueberries, so I’d love to know if it turned out!

      Reply
  61. CHERYL says

    April 14, 2016 at 5:48 am

    It’s baking as of now, my mom & bfs Birthday’s for friday.. lemon is that happy place for me!!!!

    Reply
    • Karina says

      April 15, 2016 at 11:14 am

      Hi Cheryl! Happy birthday to them both! Wow you have a busy weekend ahead! Lemon IS a happy place. I couldn’t agree more. I hope they all approve of this cake!

      Reply
  62. Becky says

    April 12, 2016 at 9:18 am

    Do you think this would bake up the same if I omitted the blueberries and just wanted lemon cheesecake cake? I’m assuming it would, but sometimes you never really know.

    Reply
    • Karina says

      April 12, 2016 at 9:35 am

      Hi Becky. That should be fine and YUMMM! I think I’ll be trying that too now!

      Reply
  63. Jean says

    April 11, 2016 at 4:12 am

    Love blueberries and lemon together and the combination of cheesecake and cake together with the glaze have me so ready to make this cake! When making the cheesecake would I substitute powdered sugar or granulated sugar for the natural powdered sweetener? Your photos are gorgeous. Thanks!

    Reply
    • Karina says

      April 12, 2016 at 9:38 am

      Hi Jean! I’ve used both powdered and granulated sugars and to be honest I didn’t find them to be different? So I think either is fine 🙂

      Reply
  64. Paulina says

    April 10, 2016 at 11:55 am

    5 stars
    Karina! You are amazing creative. Thank you so much for the recipe. I have made the lemon and blueberry cheesecake cake and the smell in my kitchen is devine. My family loved it. The whole cake was gone quick and we only 4 people. I was more surprised that it came out looking like your pictures, because when I try baking recipes before they don’t look like the pictures (not your recipes but others) the cake was a hit and will be doing it again. They are asking for more right now but I need more blueberries jaha. Thanks again. I hope you see my picture on Instagram

    Reply
  65. Regina says

    April 09, 2016 at 8:20 pm

    This sounds amazing. Do you know how manWeight Watcher Smart Points?

    Reply
    • Karina says

      April 10, 2016 at 10:42 am

      Hi Regina. No I’m sorry I haven’t worked them out. Do you have a recipe builder?

      Reply
  66. Linda says

    April 07, 2016 at 6:21 pm

    Karina when you say 11/2 cup of plain flour, will that be US cup or Aust metric cup? Thank you.

    Reply
    • Karina says

      April 07, 2016 at 6:55 pm

      Hi Linda! Either is fine. As long as each ingredient is measured in the same unit, I’ve found it doesn’t make a difference when baking! 🙂

      Reply
  67. Brandi says

    April 07, 2016 at 7:27 am

    Wow, this looks really good! I’ve been thinking about combining blueberries and lemons lately, but I do have a couple of questions. Can I substitute something else for the blueberries using the recipe as is, or would I just have to play around with it on my own? Also, I don’t like Greek yogurt, like, at all…so could I substitute something else or just leave it out entirely? Thanks!

    Reply
    • Karina says

      April 07, 2016 at 7:31 am

      Hi Brandi! Yes you can definitely sub out the blueberries for another type of berry. And the Greek yogurt can be replaced with sour cream! I hope you like this cake. It’s to die for!

      Reply
  68. Adrienne says

    April 07, 2016 at 2:09 am

    This looks SOOO GOOOD ♥ But what did you mean by, mixing them first on top of the wet ingredients?

    Reply
    • Karina says

      April 07, 2016 at 7:36 am

      Hi Adrienne! Usually, dry ingredients are mixed in a separate bowl to combine them first before adding into the wet ingredients. But, by doing it the way I’ve written out in the recipe, we save a bowl by adding the dry ingredients directly on top of the wet ingredients, mixing only the dry ingredients together first BEFORE mixing them through the wet ingredients. Does that make sense?

      Reply
  69. Lucy @ Globe Scoffers says

    April 07, 2016 at 1:56 am

    5 stars
    Wow this looks delicious! Lemon and blueberries are my favourite.

    Reply
    • Karina says

      April 07, 2016 at 7:37 am

      Thank you Lucy! We were eating a slice for breakfast until it was gone. Not a bad breakfast at all 😉

      Reply
  70. Bethany @ athletic avocado says

    April 05, 2016 at 2:52 am

    Damn, you went through hell to achieve this cake perfection! Im glad you didn’t give up, because it looks and probably tastes like heaven!

    Reply
    • Karina says

      April 07, 2016 at 7:39 am

      Me too Bethany! I had cake for days lol!

      Reply
  71. Laurel says

    April 04, 2016 at 9:04 am

    I am going to make this but wondering if I could just use buttermilk since that’s what I have on hand

    Reply
    • Karina says

      April 04, 2016 at 9:06 am

      Hi Laurel. You can use your own buttermilk, however you will lose the lemon flavour 🙂 I made it this way to ensure the lemon flavour through the cake, but it’s up to you 🙂

      Reply
  72. Mary says

    April 04, 2016 at 5:26 am

    Oh my! What bad luck you had with this cake….looks totally worth it! Lemon, blueberries, cheesecake = YUMMY! Pinned. Thanks for sharing.

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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