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Blueberry Lemon Cheesecake Cake
4.7 from 54 votes

Blueberry Lemon Cheesecake Cake

Blueberry Lemon Cheesecake Cake blends a lemon-flavored blueberry cake layered with a smooth lemon cream cheese filling. The cake’s moist crumb with fresh blueberries contrasts with the creamy, tangy cheesecake layer. Optionally topped with a lemon cream cheese glaze and blueberries, this dessert combines tart citrus and sweet berries in a multi-layered presentation ideal for celebrations or dessert menus.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Chill Time
6 hrs
Total Time
7 hrs
Servings: 16
Calories: 198 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Blueberry Cake:
  • ¼ cup lemon juice fresh squeezed, juice from 1 lemon
  • ½ cup milk skim, reduced fat, full fat or almond milk
  • ½ cup butter room temperature, or spread of choice
  • ¾ cup sugar or a natural granulated sweetener
  • 2 egg large
  • 1 tablespoon lemon zest
  • 1 ½ cup all-purpose flour or plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 ½ oz blueberries fresh
Cheesecake:
  • 1 cup cream cheese at room temperature, light
  • ⅓ cup Greek yogurt plain, 2% fat
  • ⅓ cup powdered sweetener or powdered sugar, natural
  • 1 tablespoon all-purpose flour or plain flour, heaped
  • 1 egg large
  • 2 tablespoons lemon juice fresh squeezed
Cream Cheese Glaze (optional)
  • ½ cup cream cheese at room temperature
  • 1 cup powdered sweetener or sugar, natural
  • 3-4 tablespoons lemon juice fresh squeezed
  • 2 tablespoons water only if needed for a thinner consistency
  • 1 handful blueberries to garnish

Instructions

    Cup of Yum
  1. 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:
  1. In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
  2. 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).
  3. 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 ¾ of the blueberries through.
For The Cheesecake Mixture:
  1. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble Cake:
  1. Evenly pour half of the cake batter into the prepared pan. Pour ⅓ 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.
  2. 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:
  1. Beat all glaze ingredients together until smooth.
  2. 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

  • For added zest, squeeze a fresh lemon wedge over the finished cake before serving to enhance the citrus flavor.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 56mg (19%) Sodium 257mg (11%) Potassium 126mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 331IU (7%) Vitamin C 5mg (6%) Calcium 105mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 39g 13%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 56mg 19%
Sodium 257mg 11%
Potassium 126mg 3%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 331IU 7%
Vitamin C 5mg 6%
Calcium 105mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.