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)
Nutella Swirl Cheesecake with Nutella Fudge Sauce
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.
Heidi says
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.
Jessica M says
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.
Ashley says
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!
Pamela Shipley says
Cake was delicious. Thought I followed it exactly. The cake layers were dense and did not rise. Any ideas as to why?
Patty says
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?
Karina says
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 🙂
colleen says
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!
Oakville Mom says
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!
Karina says
Thank you for your feedback!
Jaynie says
Hi there…
can I use frozen blueberry instead?
Karina says
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?
Emily says
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!
Karina says
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 🙂
Cheree Conrad says
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
Karina says
Wow Cheree 15! Those are some lucky hunters!
Megan says
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!