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Lemon blueberry cake with cream cheese frosting slice on a white plate

Lemon Blueberry Cake with Cream Cheese Frosting

This Lemon Blueberry Cake features light lemon cake layers filled with fresh blueberries and topped with a creamy, rich cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

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.

Notes

Store leftovers covered in the refrigerator for up to 4 days. You can freeze individual slices wrapped in plastic and foil for up to 2 months.
Keyword Blueberry, Cake, Lemon