Layered Lemon Blueberry Cheesecake Cake (Showstopper Recipe!)
The ultimate lemon blueberry cheesecake cake! Featuring moist lemon blueberry cake layers sandwiching a creamy baked cheesecake center with cream cheese frosting.
Ingredients
- 24 oz full-fat cream cheese divided (cheesecake layer and frosting)
- 1.5 cups fresh blueberries
- 1/4 cup lemon juice plus zest of 2 lemons
- 2.5 cups all-purpose flour divided
- 3/4 cup Greek yogurt
- 1 cup unsalted butter divided (cake and frosting)
- 1.5 cups granulated sugar
- 5 large eggs divided
- 3 cups powdered sugar
- 2 tsp vanilla extract divided
Instructions
- Bake a cream cheese cheesecake layer in a cake pan and chill thoroughly, ideally overnight.
- Cream butter and sugar, then mix in eggs, Greek yogurt, lemon juice, and zest.
- Fold in flour, then gently fold in flour-coated blueberries, and bake two cake layers.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla for the frosting.
- Stack one cake layer, the chilled cheesecake layer, then the second cake layer.
- Frost the entire cake, chill for at least an hour, then slice and serve.
Notes
- Chill the cheesecake layer overnight for maximum structural stability before stacking.
- Always coat blueberries in flour before folding into the batter to prevent sinking.
- Level domed cake tops with a serrated knife before stacking for an even, stable finished cake.