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Blueberry Lemon Cheesecake Cake with a luscious Lemon Cream Cheese Glaze is the perfect way to welcome the season, especially if you love bright berry bakes like this coconut blueberry brunch cake. 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. You’ll definitely want to try my easy one-pan chocolate peanut butter cake when you’re craving something extra rich.
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.
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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.
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?
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! 🙂
No I haven’t Glennette! I’m so hoping it works out! Good luck! Please let me know how you go!
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.
Can you sub soy milk in the cake batter? Thats all J have on hand…
It should be fine but I haven’t tried this recipe with soy milk.
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!
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.
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.
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 🙂
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.
Hi Susan! I’d say 25% to make sure it’s not too much batter going in to the pan 🙂
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!
Yes absolutely Simone!! That sounds adorable and would be a huge hit with kids!
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!
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 🙂