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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!
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
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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 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!
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.
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!
Hi there I’ve made this twice in one week & both times with gluten free all purpose flour it came out perfect
Thanks for your reply. I was wondering the same thing.
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 !
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
Amazing. I have checked this kind of recipe on the web.Finally found this great one.Hope to try this on sunday.
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.
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!!
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. 🙂
if i use buttermilk instead of lemon juice/ milk, what amount do I use? thanks
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!
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!