Lemon Blueberry Cheesecake Cake — Bright Summer Slice

Zesty lemon, jammy blueberries, and a silky cream layer come together in this lemon blueberry cheesecake cake that tastes like sunshine. After testing this build eight times and adjusting oven temps and chilling times, I landed on a structure that keeps the cheesecake creamy and the cake tender. I developed and refined the technique while working in a pastry kitchen, then simplified it for home bakers so the steps stay reliable. This version balances lemon curd, a baked cheesecake layer, and a light sponge so each slice holds its shape and slices cleanly. If you prefer individual portions, try the lemon blueberry mini cheesecake for the same flavors in handheld bites. Read on for clear steps, timing, and pro tips to bake this for a crowd.

Why This Recipe Works

The cheesecake layer is baked gently between two cake layers so it stays dense but not rubbery. Baking cheesecake inside a cake reduces cracking.
Lemon curd folded into the batter and a thin curd layer on top gives bright citrus without drying the cake.
A light sponge (egg-whipped) traps air, so the cake holds the heavier cheesecake without collapsing.
Browning the blueberries slightly concentrates their sweetness, preventing a watery interior.
Chilling for at least 4 hours firms the layers and makes slicing neat.

Ingredients Breakdown

Cake base and top (structure): 250 g (2 cups) all-purpose flour — provides the frame. Do not use self-rising flour.
Leavening: 10 g (2 tsp) baking powder and 2 g (1/2 tsp) baking soda — they give an even rise. If using aluminum-free baking powder, results are the same.
Salt: 6 g (1 tsp) fine salt — balances sweetness. Use Diamond Crystal kosher salt if you prefer open texture; if using Morton, halve the amount.
Sugar (cake): 200 g (1 cup) granulated sugar — sweetens and tenderizes.
Butter (cake): 113 g (1/2 cup) unsalted butter, softened — for richness and flavor. Can swap for neutral oil (same weight) but texture will be slightly different.
Eggs (cake): 3 large eggs (about 150 g without shells) — whip eggs for lift. Room temperature eggs whip more fully.
Milk: 240 ml (1 cup) whole milk — adds moisture; sub with 240 ml (1 cup) buttermilk for tang and a bit more tenderness.
Lemon elements: zest of 3 lemons (about 3 tbsp) and 80 ml (1/3 cup) lemon juice — bright citrus. Fresh juice is essential; bottled tastes flat.
Cheesecake layer: 680 g (24 oz) full-fat cream cheese, room temperature — the creamy center. Do not use low-fat or neufchâtel or the texture will be looser.
Eggs (cheesecake): 2 large eggs — help set the filling.
Sugar (cheesecake): 100 g (1/2 cup) granulated sugar — for balance.
Sour cream: 120 g (1/2 cup) sour cream — adds silkiness. You can substitute Greek yogurt, but expect a tangier result.
Cornstarch: 8 g (2 tsp) cornstarch — stabilizes the cheesecake and prevents weeping.
Blueberries: 300 g (2 cups) fresh blueberries — toss with 15 g (1 tbsp) sugar and roast 8–10 minutes for concentrated flavor. Frozen blueberries can be used, but toss with 1 tbsp flour to prevent bleeding.
Lemon curd: 160 g (about 2/3 cup) prepared lemon curd — adds concentrated lemon pockets. Homemade or store-bought both work; homemade will be brighter.
Vanilla: 5 ml (1 tsp) pure vanilla extract — rounds flavor.

Substitutions with impact warnings:

Gluten-free: Use a 1:1 GF flour blend and add ½ tsp xanthan gum; texture will be slightly denser.
Dairy-free: Swap cream cheese and sour cream for firm dairy-free cream cheese and coconut yogurt, but the flavor shifts and set may be softer.
Sugar alternatives: Replace granulated sugar with a 1:1 erythritol blend in both cake and filling, but browning and flavor depth will be reduced.

Essential Equipment

9-inch (23 cm) round cake pans — you need two pans. Do not use 8-inch pans; batter volume requires 9-inch to avoid overflow.
Mixer (stand or hand) — for whipping eggs and cream cheese smoothly.
Kitchen scale — for accurate dry measurements (grams).
Instant-read thermometer — helps check doneness.
Parchment paper and springform or straight-sided pans as noted in steps.
Rimmed baking sheet — to roast blueberries and catch any spills.
Workaround: If you only have one 9-inch pan, bake layers sequentially and halve the batch, or bake the cheesecake layer in an 8-inch pan and trim cake layers to fit.

Step-by-Step Instructions

Prep Time: 30 minutes. Cook Time: 1 hour. Inactive Time: 4 hours chilling. Total Time: 5 hours 30 minutes. Makes: 12 servings. Serving size: 1 slice.

Step 1: Roast the blueberries

Preheat the oven to 190°C (375°F). Toss 300 g (2 cups) blueberries with 15 g (1 tbsp) sugar and spread on a rimmed sheet. Roast until juices bubble and berries are lightly wrinkled, about 8–10 minutes. Cool completely before layering so juices don’t bleed into the cake.

Step 2: Make the lemon curd

Whisk 80 ml (1/3 cup) lemon juice, zest of 2 lemons, 100 g (1/2 cup) sugar, 2 large eggs, and 30 g (2 tbsp) butter in a small saucepan. Cook over medium-low, stirring, until thick enough to coat the back of a spoon, about 6–8 minutes. Strain and cool to room temperature, then chill for 20 minutes. This curd is concentrated; use 160 g (2/3 cup) total in assembly.

Step 3: Prepare the sponge batter

Preheat the oven to 175°C (350°F). Sift 250 g (2 cups) flour, 10 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, and 6 g (1 tsp) salt into a bowl. In a mixer, cream 113 g (1/2 cup) butter with 200 g (1 cup) sugar until light, 3–4 minutes. Add 3 eggs one at a time, then 240 ml (1 cup) whole milk and 5 ml (1 tsp) vanilla, alternating with dry ingredients. Fold until just combined — do not overmix. Divide batter between two 9-inch pans (about 500 g/each) and bake until a toothpick comes out clean, about 18–22 minutes. Cool on racks.

Step 4: Make the cheesecake layer

Reduce oven to 160°C (325°F). Beat 680 g (24 oz) cream cheese until silky, 2–3 minutes. Add 100 g (1/2 cup) sugar, 2 eggs, 120 g (1/2 cup) sour cream, 8 g (2 tsp) cornstarch, and zest of 1 lemon. Mix until smooth — stop as soon as no lumps remain. Pour the filling into a 9-inch springform or straight-sided pan lined with parchment, spreading evenly.

Step 5: Bake the cheesecake layer gently

Place the cheesecake pan on a rimmed baking sheet. Bake at 160°C (325°F) until the center is set but slightly jiggly, about 35–40 minutes. Internal temperature should reach 65–70°C (150–158°F) — it will set more as it cools. Cool to room temperature, then chill for at least 1 hour before assembly.

Step 6: Assemble the cake

Level the two sponge layers with a serrated knife. Place one cake layer on a serving plate, spread 80 g (1/3 cup) lemon curd evenly, and spoon half the roasted blueberries (150 g / 1 cup) in a single layer. Carefully place the chilled cheesecake disk on top, then spread another 80 g (1/3 cup) lemon curd on the cheesecake and top with the remaining blueberries. Finish by placing the second sponge on top. Chill for at least 4 hours, preferably overnight, to firm.

Step 7: Slice and serve

Run a hot knife (dip in hot water and wipe dry) through the cake for clean slices. Slice 12 even pieces and serve chilled or at cool room temperature. Garnish with lemon zest or a dusting of powdered sugar if desired.

Expert Tips & Pro Techniques

Common mistake: Overbaking the cheesecake. Bake until the center is just set; it will continue to firm as it cools. Use an instant-read thermometer for accuracy.
Do not assemble while layers are warm — warm cake or filling will cause the curd to run and layers to slide.
Make-ahead: Bake all components a day ahead. Store each layer wrapped and chilled; assemble the day of serving for best texture.
Professional trick: Chill the cheesecake in the pan, then freeze for 30 minutes before removing — this prevents cracks and makes transfer easier.
For clean slices: Warm your knife between cuts and wipe it clean each time.
If using frozen berries: Toss them in 15 g (1 tbsp) flour before roasting to reduce bleeding and extra moisture.

Try a keto-style blueberry cheesecake ice cream for a low-carb companion or when you want a cooler dessert option.

Storage & Reheating

Refrigerator: Store wrapped tightly in plastic wrap or in an airtight cake container for up to 4 days. Keep chilled; the cheesecake layer softens at room temperature.
Freezer: This cake freezes well. Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. For best texture, slice before freezing and separate layers with parchment.
Reheating: Do not microwave. If you prefer a slightly warmer slice, bring to room temperature by setting a covered slice on the counter for 20–30 minutes.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum. Bake sponge layers the same time; texture will be slightly crumblier.
Whole-Wheat Twist: Substitute 200 g (1 1/2 cups) whole-wheat pastry flour + 50 g (1/2 cup) all-purpose flour. Expect a nuttier flavor and slightly denser crumb. See a related whole-wheat blueberry lemon approach at whole-wheat blueberry lemon cake.
Lower-Sugar: Reduce cake sugar to 150 g (3/4 cup) and cheesecake sugar to 75 g (6 tbsp). Lemon curd can be halved if you prefer less sweetness.
Dairy-Free: Use firm dairy-free cream cheese and coconut yogurt; thickening may be slightly different. Chill longer to set.
Seasonal swap: In late summer, substitute roasted raspberries for blueberries. For more dessert inspiration, consider the Blueberry Lemon Heaven variant.

Serving Suggestions & Pairings

Coffee or tea: Serve with a mellow medium-roast coffee or an Earl Grey to echo citrus notes. Pair with a slice of blueberry coffee cake for a brunch spread.
Light garnish: Microgreens of mint, fresh lemon zest, or a smear of extra lemon curd add brightness.
Wine pairing: A late-harvest Riesling or a Moscato complements the sweet-tart profile.
Ice cream: Vanilla bean or a light lemon sorbet contrasts creaminess with sharp acidity.

Nutrition Information

Per serving (1 slice, recipe makes 12 servings):

Calories: 520 kcal
Total Fat: 32 g
Saturated Fat: 18 g
Cholesterol: 160 mg
Sodium: 300 mg
Total Carbohydrates: 52 g
Dietary Fiber: 1 g
Sugars: 32 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake layer crack?
A: Cracks happen when the oven is too hot or the cheesecake is overmixed. Bake gently at 160°C (325°F) and stop mixing when no lumps remain. Cool slowly to room temperature before chilling.

Q: Can I make this without eggs in the cake or cheesecake?
A: Eggs provide structure and lift. For an egg-free cake, use commercial egg replacer following package instructions, and add 1 tsp baking powder extra. For cheesecake, egg substitutes can change texture and set; gelatin or agar-agar can help but will alter the mouthfeel.

Q: Can I double this recipe for a larger crowd?
A: Yes, you can double the recipe. Bake the cheesecake in a 10–11 inch pan or two 9-inch pans stacked; monitor baking time and use an instant-read thermometer. Doubling also means larger pans and slightly longer bake times — add 5–10 minutes and check doneness.

Q: Can I prepare this the night before?
A: Absolutely. Bake and chill the components the day before. Assemble the cake and chill for at least 4 hours before serving. Making it ahead improves slicing and flavor melding.

Q: How long does this keep in the fridge?
A: Stored airtight, this cake keeps for up to 4 days in the refrigerator. The cheesecake layer begins to soften after that and the quality drops.

Q: Why is my cake soggy in the center?
A: Sogginess often comes from excess berry juices or assembling warm layers. Roast blueberries and cool them fully. Make sure lemon curd is chilled and all layers are cool before assembly.

Q: How can I get a brighter lemon flavor without extra tartness?
A: Use fresh lemon zest for aromatic oils, and fold a small amount (30–40 g / 2–3 tbsp) of lemon curd into the cheesecake batter for bright notes without adding liquid.

Conclusion

This lemon-and-blueberry layered treat is a crowd-pleaser that you can make ahead and trust to slice cleanly. For a slightly different take on the same idea, the recipe at OMG Chocolate Desserts’ Lemon Blueberry Cheesecake Cake offers a chocolate-accented version to compare techniques. If you want a classic lemon-blueberry cheesecake perspective, see the detailed method at Life Love and Sugar’s Lemon Blueberry Cheesecake for more inspiration.