Ever had one of those desserts that makes you close your eyes and just sigh with happiness? That’s exactly what this Lemon Blueberry Cheesecake Cake does. Imagine a fluffy lemon cake, bursting with juicy blueberries, layered with a creamy cheesecake center, and topped with a tangy lemon mascarpone frosting. Sounds dreamy, right? Whether you’re celebrating a birthday, hosting a summer gathering, or just treating yourself, this cake is the ultimate crowd-pleaser.
Let’s dive into why this Blueberry Cheesecake Cake is about to become your new favorite dessert.
Why You’ll Fall in Love with This Cake
This isn’t just any cake—it’s a masterpiece of flavors and textures. Here’s why it’s a must-try:
- Perfect Balance of Flavors: The zesty lemon pairs beautifully with the sweet blueberries, while the creamy cheesecake layer adds a rich, indulgent twist.
- Easy to Make: Don’t let the layers intimidate you. This recipe breaks it down into simple steps, so even beginner bakers can nail it.
- Versatile: Perfect for birthdays, spring brunches, or summer picnics. It’s a dessert that works for any occasion.
- Stunning Presentation: With its vibrant blueberries and smooth frosting, this cake is a feast for the eyes as much as the taste buds.
Ingredients You’ll Need
Before we get started, let’s gather everything you’ll need. Don’t worry—most of these are pantry staples!
For the Lemon Blueberry Cake Layers:
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- Zest and juice of 2 lemons
- 1 tsp lemon extract (or vanilla extract for a milder flavor)
- ½ cup sour cream (or Greek yogurt)
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (or make your own with milk + lemon juice)
- 9 oz fresh blueberries (tossed in 2 tbsp flour to prevent sinking)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Lemon Mascarpone Frosting:
- 2 ¼ cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz mascarpone cheese, cold
- 1 jar (10 oz) lemon curd (store-bought or homemade)
Step-by-Step Instructions
1. Bake the Lemon Blueberry Cake Layers
- Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and lemon extract until light and fluffy.
- Add the lemon zest, lemon juice, and sour cream, mixing until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk.
- Gently fold in the blueberries (tossed in flour) and divide the batter evenly between the pans.
- Bake for 20-23 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
2. Make the Cheesecake Layer
- Reduce the oven temperature to 325°F.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.
- Pour the mixture into a greased 8-inch springform pan and bake for 25-30 minutes. Let it cool, then refrigerate until firm.
3. Whip Up the Lemon Mascarpone Frosting
- Chill your mixing bowl and whisk attachment for 10 minutes.
- Beat the mascarpone cheese on medium-low speed, slowly adding the heavy cream until smooth.
- Increase the speed to high and whip until soft peaks form. Add the powdered sugar and vanilla, then beat until stiff peaks form.
4. Assemble the Cake
- Place the first lemon blueberry cake layer on a cake stand. Spread a thin layer of frosting, then add a generous layer of lemon curd.
- Carefully place the cheesecake layer on top, followed by another layer of frosting and lemon curd.
- Add the final cake layer and frost the entire cake with the remaining mascarpone frosting.
- Decorate with fresh blueberries, lemon slices, or even dehydrated blueberries for a pop of texture.
Tips for Success
- Prevent Sinking Blueberries: Toss them in flour before folding them into the batter.
- Level Your Cakes: Use a serrated knife or cake leveler to ensure even layers.
- Make Ahead: Bake the cake and cheesecake layers a day in advance, but assemble and frost the cake the day you plan to serve it.
Serving and Storing
This cake is best served chilled, making it a refreshing summer dessert. Store any leftovers in the fridge for up to 3 days.
Variations to Try
- Lemon Raspberry Cheesecake Cake: Swap the blueberries for raspberries.
- Blueberry Almond Cake: Add a hint of almond extract to the cake batter.
- Mini Cheesecake Cakes: Use muffin tins to create individual servings.
Lemon Blueberry Cake Recipe | Easy, Moist & Flavorful Dessert with Lemony Mascarpone Frosting
This Lemon Blueberry Cake is a moist, fluffy cake bursting with fresh blueberries and tangy lemon flavor. Topped with a light mascarpone whipped cream frosting and a layer of zesty lemon curd, it’s the perfect dessert for any occasion. Easy to make and impressive to serve, this cake is a crowd-pleaser!
Ingredients
For the Lemon Blueberry Cake Layers:
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- Zest and juice of 2 lemons
- 1 tsp lemon extract or vanilla extract for a milder flavor
- ½ cup sour cream or Greek yogurt
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk or make your own with milk + lemon juice
- 9 oz fresh blueberries tossed in 2 tbsp flour to prevent sinking
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Lemon Mascarpone Frosting:
- 2 ¼ cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz mascarpone cheese cold
- 1 jar 10 oz lemon curd (store-bought or homemade)
Instructions
Bake the Lemon Blueberry Cake Layers
- Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and lemon extract until light and fluffy.
- Add the lemon zest, lemon juice, and sour cream, mixing until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk.
- Gently fold in the blueberries (tossed in flour) and divide the batter evenly between the pans.
- Bake for 20-23 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
Make the Cheesecake Layer
- Reduce the oven temperature to 325°F.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.
- Pour the mixture into a greased 8-inch springform pan and bake for 25-30 minutes. Let it cool, then refrigerate until firm.
Whip Up the Lemon Mascarpone Frosting
- Chill your mixing bowl and whisk attachment for 10 minutes.
- Beat the mascarpone cheese on medium-low speed, slowly adding the heavy cream until smooth.
- Increase the speed to high and whip until soft peaks form. Add the powdered sugar and vanilla, then beat until stiff peaks form.
Assemble the Cake
- Place the first lemon blueberry cake layer on a cake stand. Spread a thin layer of frosting, then add a generous layer of lemon curd.
- Carefully place the cheesecake layer on top, followed by another layer of frosting and lemon curd.
- Add the final cake layer and frost the entire cake with the remaining mascarpone frosting.
- Decorate with fresh blueberries, lemon slices, or even dehydrated blueberries for a pop of texture.
Notes
- Substitutions: Use non-fat Greek yogurt instead of sour cream, or make a homemade buttermilk substitute if needed.
- Storage : Store frosted cake in the refrigerator for up to 2 days in an airtight container.
- Make Ahead: Cake layers can be baked ahead, wrapped tightly, and stored at room temperature for 1 day or frozen for longer storage.
- Frozen Berries : If using frozen blueberries, add them directly to the batter without coating in flour.
Final Thoughts
This Lemon Blueberry Cheesecake Cake is more than just a dessert—it’s an experience. The combination of tangy lemon, sweet blueberries, and creamy cheesecake is simply irresistible. Whether you’re baking it for a special occasion or just because this cake is guaranteed to impress.
So, what are you waiting for? Grab your apron, preheat that oven, and let’s bake a cake that’ll have everyone asking for seconds.
More Easter Recipes to Try
- Easter Oreos
- Cadbury Egg Easter Cookie Cake
- Easter Cookie Cake
- Robin’s Egg Macarons
- Easter Egg Cookies Recipe
Tried This Recipe?
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