Lemon Blueberry Cheesecake Recipe for Cake Lovers

I think, if you are a cake lover, you have never done with preparing cake! If you ask me, it’s like a passion for me. That’s why I always come up with different and unique cake recipes. If you have been with my blog for some time now, you already know about the Anne of Cleves Cake, kit kat cake with strawberries, strawberry shortcake cheesecake with golden Oreos. Today, I’m here with another fascinating cheesecake, the blueberry lemon cheesecake.

Lemon Blueberry Cheesecake is Moist, fluffy, creamy, considerably thick, rich in blueberry and tangy lemon flavor throughout.In most of the variations, it isgraham cracker crust on which this amazing cake sits and remains topped with homemade blueberry sauce.

Moreover, when you drizzle the cake in a cream cheese glaze, I promise you, nothing, absolutely nothing gets better than this lemon cheesecake with blueberries.

I’m so glad today that I’m finally sharing my variation of this cake with you. Let’s enjoy our lemon blueberry cheesecakes.


For the Blueberry Cake

  1. Freshly squeezed lemon juice (1/4 cup; juice of one large size lemon)
  2. Full fat, fat reduced, skim or almond milk (1/2 cup)
  3. Butter or any spread of your choice at room temperature (1/2 cup)
  4. Sugar or any natural granulated sweetener of your choice (3/4 cup)
  5. Eggs (2 large eggs)
  6. Lemon zest (1 tablespoon)
  7. all-purpose flour or any plain flour (1-1/2 cups)
  8. Baking powder (2 teaspoons)
  9. Salt (1/4 teaspoon)
  10. Fresh blueberries (125 g; 4-1/2 ounces)

For the Cheesecake

  1. All-purpose flour, or plain flour (1 heaping tablespoon)
  2. Eggs (1 large egg)
  3. Light cream cheese of room temperature (1 cup; 250 g; around 8 ounces)
  4. Plain 2% Greek yogurt (1/3 cup)
  5. Powdered sugar or natural powdered sweetener (1/3 cup)
  6. Freshly squeezed lemon juice (2 tablespoons) 

For the Cream Cheese Glaze (optional)

  1. Cream cheese of room temperature (1/2 cup)
  2. Sugar or natural powdered sweetener (1 cup)
  3. Fresh squeezed lemon juice (3-4 tablespoons)
  4. Water, if you prefer thinner consistency (2 tablespoons or more)
  5. Extra, or as much as you want (blueberries to garnish)


Simply preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. In the meantime, use cooking oil to lightly grease a springform pan (8-inch round), or you can even spray the pan with oil. Set the pan aside, and move onto preparing the cake.

Prepare The Cake

  1. Begin by making your own buttermilk by whisking the lemon juice with all the milk in a jug. Set the mixture aside and let it sour properly.
  2. Now, take a large bowl and beat the sugar and butter together thoroughly until there is a creamy yet light consistency of the ingredients.
  3. Then, gradually, break the eggs and beat in the mixture. Keep zesting the ingredients until they form a cream yet light consistency. At last, beat in the lemon juice and milk mixture, AKA the buttermilk of your own.
  4. In another bowl, mix the salt, flour, and baking powder thoroughly. When they are well blended, add the mixture to the previous pan and blend again.
  5. Now, fold all the ingredients to prepare the batter. At this point, while folding, add the blueberries (3/4 of the whole) thoroughly.

Prepare the Cheesecake Mixture

All you need to do is mixing the cheesecake ingredients thoroughly. Keep beating the ingredients until they are totally blended with a smooth texture and without any lump. It may take 30-60 seconds on average speed.

Now, assemble the Cake

  1. Remember the prepared pan? Pour in half of the batter in that pan. Then pour in the cream cheese mixture (1/3 at best) in the blueberry cake layer of the cake batter. Make sure you don’t swirl it through.
  2. Then pour in the rest of the cake batter all over the cream cheese. Now, pour in the rest of the cream cheese on top of the cake batter evenly.
  3. At this stage, finish the preparation process by sprinkling the rest of the blueberries over the cake batter.
  4. Now, bake the cake batter in your preheated oven for 68-70 minutes or more until finding a very slight wobble to the center of the batter, meaning the batter is fully set.
  5. If the batter starts browning midway, after 30 minutes, tent the batter using foil. Remember not to allow the foil to stick to the cheesecake.
  6. At last, remove the cake batter from the oven and set it aside for 1 hour or more to cool down completely.
  7. Then, cover the cake batter with foil and keep it in the refrigerator for 6-8 or overnight, whichever you prefer.

Deal with The Glaze

  1. At first, in a medium bowl, beat all the ingredients for glaze heavily and make a smooth mixture.
  2. Then, remove the cake from the pan, if it has already chilled well.
  3. Pour in the glaze all over the cake.
  4. Take some time and let the glaze drizzle down the sides of the cake.

Now, serve your Blueberry lemon cheesecake with extra blueberries or more ingredients of your choice.

Prepare the cake layers a day ahead

If you are on schedule and you don’t have enough time to prepare everything for the cake in a day, you can take a head start by preparing the cheesecake layer and cake layers a day ahead. Let the layers come to room temperature and cool down fully, then wrap with plastic wrap and keep in the fridge overnight.

Store the leftover

The leftover with all the toppings in it will remain fine in the refrigerator for up to 3-4 days. The whipped cream won’t create that much of a problem, and won’t wilt if you have used powdered sugar in it. No worries about the sauce and don’t take more than 3-4 days as the lemon slices may begin to dry out slowly.

Although Blueberry lemon cheesecake is known to be a perfect dessert for summer and spring, in my opinion, it can be enjoyed throughout the year irrespective of the seasons. With all the rich ingredients, frosting, glaze this lemon Blueberry Cheesecake Cake really packs something very special in itself. That’s why it pops up to be the showstopper dessert no matter what!

You are just hours away from experience the beauty of this cake. Let’s get started now, folks!

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