Creamy, bright, and studded with juicy berries, this Lemon Blueberry Cake with Cream Cheese Frosting is the kind of dessert that makes a weeknight feel like a celebration. Light lemon cake layers fold in bursts of fresh blueberries and are layered with a silky cream cheese frosting and a surprise blueberry cheesecake-style layer for extra richness. Fun fact: lemons and berries were a favorite pairing in old English tea gardens, where the tart-sweet contrast kept everyone coming back for seconds. If you love classic treats, this one hits the sweet spot between a delicate layer cake and a comforting cheesecake. For a different cream cheese twist, try my take on a banana cake with cream cheese frosting for another crowd-pleasing option. Simple to prepare, family-friendly, and elegant enough for guests, you’ll be excited to bake this one.
What is Lemon Blueberry Cake with Cream Cheese Frosting?
What’s in a name? This cake practically tells you what to expect: lemon-scented cake layers, plenty of blueberries, and a lush cream cheese frosting that brings everything together. Curious where the cheesecake-like layer comes from — is it a cake? Is it a cheesecake? You’ll be happy to find the best of both worlds. After all, who can resist the old truth that “the way to a man’s heart is through his stomach.” Maybe that explains why every potluck I’ve brought this to disappears first. Give it a try and see if the name matches the deliciousness.
Why You’ll Love This
- Bright lemon flavor: The lemon zest and a splash of lemon juice cut through the sweetness for a fresh, uplifting taste that’s perfect any time of year.
- Homemade savings: Making this at home is far more economical than buying a bakery layer cake or specialty cheesecake layer, and you control the quality of ingredients.
- Textural contrast: Moist cake, juicy berries, and a creamy frosting plus a blueberry cheesecake-esque layer create a multi-textured bite that feels indulgent but approachable.
If you enjoy rich, creamy cakes, you might also like my carrot cake roll with cream cheese frosting for another comforting dessert. Now go on—bake it, share it, and enjoy the applause.
How to Make
Quick Overview
This recipe is straightforward and forgiving — simple creaming, alternating dry and wet ingredients for tender cake layers, a gentle fold to keep blueberries whole, and a silky cream cheese frosting to finish. Expect about 30 minutes active prep and 40 minutes baking for the cake layers, plus chilling time. The cheesecake-style blueberry layer bakes in a water bath for a smooth texture and takes 40–45 minutes.
Ingredients
- 3/4 cup fresh blueberries (for processor cheesecake layer; plus additional fresh berries listed below)
- 16 oz cream cheese (room temperature) (for blueberry cheesecake layer)
- 1/2 cup granulated sugar (for blueberry cheesecake layer)
- 2 Tablespoons all-purpose flour (for blueberry cheesecake layer)
- 1 1/2 teaspoons vanilla (for blueberry cheesecake layer)
- 2 eggs + 1 egg yolk (room temperature) (for blueberry cheesecake layer)
- 1/4 cup sour cream (for blueberry cheesecake layer)
- 1/4 cup heavy cream (for blueberry cheesecake layer)
- 2 cups all-purpose flour (for cake)
- 2 Tablespoons corn starch (for cake)
- 1/4 teaspoon salt (for cake)
- 2 teaspoons baking powder (for cake)
- 2/3 cup unsalted butter (room temperature, for cake)
- 1 1/3 cups granulated sugar (for cake)
- 1 1/2 teaspoons vanilla extract (for cake)
- 2 teaspoons lemon zest (for cake)
- 1/2 cup milk (for cake)
- 3 Tablespoons lemon juice (for cake)
- 1 1/2 cups fresh blueberries (for cake batter)
- 3–4 teaspoons flour (to toss blueberries so they don’t sink in batter)
- 12 oz full-fat brick style cream cheese (softened, for frosting)
- 1 cup unsalted butter (softened, for frosting)
- 1/4 teaspoon salt (for frosting)
- 3 1/2–4 1/2 cups powdered sugar (for frosting, add to taste for consistency)
- 2 teaspoons vanilla extract (for frosting)
- 1 Tablespoon lemon zest (for frosting)
- Lemon wedges for garnish (optional)
- Fresh blueberries for garnish (optional)
Directions
- Preheat the oven to 350°F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper for the blueberry cheesecake-style layer. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during baking in a water bath.
- Make the blueberry cheesecake-style layer: Pulse 3/4 cup fresh blueberries and 16 oz cream cheese in a food processor until smooth. Transfer the mixture to a mixing bowl. Add 1/2 cup granulated sugar and 2 Tablespoons all-purpose flour and beat until smooth and creamy. Mix in 1 1/2 teaspoons vanilla. Add 2 eggs and 1 egg yolk one at a time, mixing just to combine — do not overmix. Mix in 1/4 cup sour cream and 1/4 cup heavy cream. Pour the batter into the prepared springform pan and smooth the top.
- Place the springform pan in a roasting pan and pour boiling water into the roasting pan halfway up the side of the springform pan. Bake the cheesecake layer for 40–45 minutes or until the center is set. Remove from the water bath, run a thin knife around the edges, and cool to room temperature before refrigerating for a few hours or overnight.
- For the lemon blueberry cake layers: Preheat the oven to 350°F and lightly butter and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- Sift together 2 cups all-purpose flour, 2 Tablespoons corn starch, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- Stir together 1/2 cup milk and 3 Tablespoons lemon juice and set to the side to curdle slightly.
- In a large bowl, beat 2/3 cup unsalted butter and 1 1/3 cups granulated sugar until pale and fluffy, about 4 minutes. Add 2 eggs one at a time while mixing after each addition. Mix in 1 1/2 teaspoons vanilla extract and 2 teaspoons lemon zest.
- Alternately add the flour mixture and the milk mixture in portions, mixing after each addition but do not over mix—stop when just combined.
- Gently toss 1 1/2 cups fresh blueberries with 3–4 teaspoons flour to coat, then fold them carefully into the batter. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10–15 minutes, then remove to a wire rack to cool completely.
- Make the cream cheese frosting: Mix 12 oz softened full-fat cream cheese and 1 cup softened unsalted butter until smooth. Add 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1 Tablespoon lemon zest; mix until combined. Gradually add 3 1/2–4 1/2 cups powdered sugar until desired sweetness and thickness are reached. Scrape down the sides and mix until smooth.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread a thin layer of frosting. Add the chilled blueberry cheesecake layer on top and spread another thin layer of frosting on the cheesecake. Place the second cake layer on top and frost the entire cake with the remaining frosting. Decorate with lemon wedges and fresh blueberries if desired.
- Refrigerate the assembled cake for at least 45 minutes before cutting to help the layers set.
What to Serve With
- A simple green salad with a light vinaigrette to balance the sweetness.
- Fresh whipped cream or a small bowl of extra lemon curd on the side for guests who like extra tang.
- Hot tea (Earl Grey or chamomile) or freshly brewed coffee for a classic pairing.
- Sparkling wine or a citrusy Prosecco for a celebratory touch.
- For brunch, serve with lemony yogurt and fresh fruit to keep the citrus theme.
Top Tips for Perfecting
- Ingredient swaps: Use full-fat dairy for best texture. Greek yogurt can substitute for sour cream in a pinch.
- Keep blueberries plump: Toss berries in a small amount of flour to prevent sinking.
- Room temperature ingredients: Bring eggs, butter, and cream cheese to room temperature to avoid lumps and ensure even mixing.
- Don’t overmix: When folding blueberries into batter, be gentle to avoid breaking the berries and turning the cake purple.
- Water bath tip: Double-wrap the springform pan well so no water seeps into the cheesecake layer.
- Chilling: Chill the cheesecake layer thoroughly before handling to make assembly easier and cleaner.
Storing and Reheating Tips
- Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. Cover with a cake dome or plastic wrap to prevent drying.
- Freezing: You can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
- Avoid microwaving frosted slices — the frosting can become runny. Instead, bring slices to room temperature for 20–30 minutes before serving for the best texture.
- If the cake is frozen solid, thaw in the refrigerator first, then bring to room temperature for optimal flavor.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can, but do not thaw them first. Toss frozen blueberries with a little flour and fold gently into the batter; they may make the batter slightly bluer and add moisture.
Can I make this gluten-free?
Yes—replace the all-purpose flour with a 1:1 gluten-free baking blend and ensure the corn starch is gluten-free. Texture may vary slightly.
How do I prevent my cake from sinking in the middle?
Avoid opening the oven door during baking and be sure to measure leavening agents accurately. Do not overmix the batter, which can cause excess air and collapse.
Can I skip the cheesecake layer?
Absolutely. The cake is delicious on its own with cream cheese frosting. The cheesecake layer is optional for an extra-special finish.
How far ahead can I assemble the cake?
You can assemble and frost the cake a day ahead. Keep it refrigerated and bring it to room temperature for 20–30 minutes before serving.
Conclusion
This Lemon Blueberry Cake with Cream Cheese Frosting brings together tangy citrus, sweet berries, and a luxuriously creamy frosting in a way that’s both impressive and surprisingly simple to make. It’s perfect for family gatherings, brunches, or a special weeknight dessert. If you’d like a visual inspiration or a slightly different layered version, check out this lovely Lemon Blueberry Cake with Lemon Cream Cheese Buttercream for more ideas and plating tips. Enjoy baking, sharing, and savoring every slice with the people you love.
Lemon Blueberry Cake with Cream Cheese Frosting
Equipment
- Springform Pan
- Mixing Bowl
- Food Processor
- Roasting Pan
- Wire Rack
Ingredients
Blueberry Cheesecake Layer
- 3/4 cup fresh blueberries for processor cheesecake layer
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla
- 2 eggs room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream
Cake Layers
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup unsalted butter room temperature
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup milk
- 3 Tablespoons lemon juice
- 1 1/2 cups fresh blueberries for cake batter
- 3–4 teaspoons flour to toss blueberries
Cream Cheese Frosting
- 12 oz full-fat cream cheese softened
- 1 cup unsalted butter softened
- 1/4 teaspoon salt
- 3 1/2–4 1/2 cups powdered sugar add to taste for consistency
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon zest
Garnish
- lemon wedges optional
- fresh blueberries optional
Instructions
- Preheat the oven to 350°F. Lightly grease an 8-inch springform pan and line the bottom with parchment paper for the blueberry cheesecake-style layer. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during baking in a water bath.
- Make the blueberry cheesecake-style layer: Pulse 3/4 cup fresh blueberries and 16 oz cream cheese in a food processor until smooth. Transfer the mixture to a mixing bowl. Add 1/2 cup granulated sugar and 2 Tablespoons all-purpose flour and beat until smooth and creamy. Mix in 1 1/2 teaspoons vanilla. Add 2 eggs and 1 egg yolk one at a time, mixing just to combine — do not overmix. Mix in 1/4 cup sour cream and 1/4 cup heavy cream. Pour the batter into the prepared springform pan and smooth the top.
- Place the springform pan in a roasting pan and pour boiling water into the roasting pan halfway up the side of the springform pan. Bake the cheesecake layer for 40–45 minutes or until the center is set. Remove from the water bath, run a thin knife around the edges, and cool to room temperature before refrigerating for a few hours or overnight.
- For the lemon blueberry cake layers: Preheat the oven to 350°F and lightly butter and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- Sift together 2 cups all-purpose flour, 2 Tablespoons corn starch, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- Stir together 1/2 cup milk and 3 Tablespoons lemon juice and set to the side to curdle slightly.
- In a large bowl, beat 2/3 cup unsalted butter and 1 1/3 cups granulated sugar until pale and fluffy, about 4 minutes. Add 2 eggs one at a time while mixing after each addition. Mix in 1 1/2 teaspoons vanilla extract and 2 teaspoons lemon zest.
- Alternately add the flour mixture and the milk mixture in portions, mixing after each addition but do not over mix—stop when just combined.
- Gently toss 1 1/2 cups fresh blueberries with 3–4 teaspoons flour to coat, then fold them carefully into the batter. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10–15 minutes, then remove to a wire rack to cool completely.
- Make the cream cheese frosting: Mix 12 oz softened full-fat cream cheese and 1 cup softened unsalted butter until smooth. Add 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1 Tablespoon lemon zest; mix until combined. Gradually add 3 1/2–4 1/2 cups powdered sugar until desired sweetness and thickness are reached. Scrape down the sides and mix until smooth.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread a thin layer of frosting. Add the chilled blueberry cheesecake layer on top and spread another thin layer of frosting on the cheesecake. Place the second cake layer on top and frost the entire cake with the remaining frosting. Decorate with lemon wedges and fresh blueberries if desired.
- Refrigerate the assembled cake for at least 45 minutes before cutting to help the layers set.
