There’s something magical about the combination of bright lemon and sweet blueberries — especially when they’re layered into a rich, creamy **lemon blueberry cheesecake cake**. The first slice reveals those dreamy swirls of blueberry and silky cheesecake tucked between soft cake layers, all sitting on a buttery graham crust.
This is the kind of dessert that feels like it belongs in a bakery window, but it’s surprisingly doable at home. Every bite is creamy, tangy, sweet, and just a little bit indulgent — the kind of treat that disappears fast when friends and family gather around the table.
Yield: 12 large slices
Ingredients:
For the graham cookie crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp fresh lemon zest
2 tbsp fresh lemon juice
½ cup sour cream
For the lemon cake layers:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¼ cups granulated sugar
3 large eggs
2 tsp vanilla extract
2 tbsp fresh lemon zest
¼ cup fresh lemon juice
¾ cup buttermilk
For the blueberry filling:
2 cups fresh blueberries
⅓ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the creamy frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
For topping:
1 cup fresh blueberries
Thin lemon slices or zest for garnish
How to make them:
see continuation on next page
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