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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.
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.
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.
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!
Cake was delicious. Thought I followed it exactly. The cake layers were dense and did not rise. Any ideas as to why?
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?
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 🙂
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!
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!
Thank you for your feedback!
Hi there…
can I use frozen blueberry instead?
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?
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!
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 🙂
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
Wow Cheree 15! Those are some lucky hunters!
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!