Ingredients
Blueberry Cheesecake Layer
16 ounces (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Lemon Blueberry Cake Layers
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice
1 cup buttermilk
1½ cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
Cream Cheese Frosting
8 ounces cream cheese, softened
1 cup unsalted butter, softened
4½ cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
Pinch of salt
Optional Garnishes
Fresh blueberries
Thin lemon slices or twists
Lemon zest
Fresh mint leaves
White chocolate curls
Step-by-Step Instructions
Make the Cheesecake Layer
Preheat the oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
Beat the cream cheese until smooth.
Mix in the sugar.
Beat in the eggs one at a time.
Add the vanilla.
Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
Pour into the prepared pan.
Bake for 35–40 minutes, until the center is just set with a slight jiggle.
Cool completely, then refrigerate for at least 4 hours, preferably overnight.
Make the Cake Layers
Increase oven temperature to 350°F (177°C). Grease and line two 8-inch cake pans.
Whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
Beat in the eggs one at a time.
Mix in the vanilla, lemon zest, and lemon juice.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture.
Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
Divide the batter evenly between the pans.
Bake for 28–34 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting
Beat the butter until creamy.
Add the cream cheese and beat until smooth.
Gradually add the powdered sugar.
Mix in the vanilla, lemon juice, and salt.
Beat for another 2–3 minutes until light and fluffy.
Assemble the Cake
Place one cake layer on a serving plate.
Spread a thin layer of frosting over the top.
Carefully place the chilled cheesecake layer on top.
Add another thin layer of frosting.
Place the second cake layer on top.
Apply a thin crumb coat of frosting and refrigerate for 20 minutes.
Frost the cake completely.
Decorate with fresh blueberries, lemon slices, zest, and mint if desired.
Chill for at least 30 minutes before slicing for the cleanest layers.
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