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A tall layered lemon blueberry cheesecake cake with purple frosting and fresh berries on a white cake stand.

Lemon Blueberry Cheesecake Cake

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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 10 hours 30 minutes
Servings 12 servings
Calories 745 kcal

Ingredients
  

  • 16 oz cream cheese, room temperature
  • 1.5 cups granulated sugar, divided
  • 5 large eggs , room temperature, divided
  • 1/4 cup sour cream
  • 1 tbsp lemon zest, divided
  • 1 cup fresh blueberries
  • 2.5 cups all -purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp sal t
  • 3/4 cup unsalted butter, softened
  • 1 cup whole milk
  • 1/4 cup lemon juice
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tbsp blueberry preserves

Instructions
 

  • Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
  • In a stand mixer, beat 16 oz cream cheese and 1/2 cup sugar until smooth. Incorporate 2 eggs, sour cream, and 1 tsp lemon zest.
  • Fold in fresh blueberries. Pour into the prepared pan and bake for 50 minutes. Cool to room temperature, then freeze for 4 hours to firm.
  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
  • Sift flour, baking powder, and salt. In a separate bowl, cream 3/4 cup butter and 1 cup sugar until light and fluffy.
  • Add 3 eggs one at a time to the butter mixture, then stir in remaining lemon zest, lemon juice, and milk.
  • Gradually fold the dry ingredients into the wet ingredients until just combined.
  • Divide batter between the two cake pans and bake for 28-32 minutes. Cool completely on wire racks.
  • Prepare frosting by beating 8 oz cream cheese, 1/2 cup butter, powdered sugar, and blueberry preserves until light and airy.
  • Place one cake layer on a serving plate. Place the frozen cheesecake layer on top. Place the second cake layer on the cheesecake.
  • Apply a thin crumb coat of frosting, refrigerate for 30 minutes, then apply the remaining frosting to the top and sides.
  • Refrigerate the assembled cake for at least 4 hours before slicing to ensure structural integrity.