Blueberry Lemon Cheesecake Cake



Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice ( juice from 1 lemon)
  • 1/2 cup of milk ( I prefer coconut milk)
  • 1/2 cup butter, room temperature (or spread of choice)
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125 g (4 1/2 oz) fresh blueberries


  • 1 cup light cream, at room temperature
  • 1/3 cup plain 2% Greek yogurt
  • 1/3 cup natural powdered sweetener
  • 1 heaping tablespoon all-purpose flour
  • 1 large egg
  • 2 tablespoons fresh squeezed lemon juice

Cream Cheese Glaze (optional)

  • 1/2 cup cream cheese
  • 1 cup natural powdered sweetener
  • 3 – 4 tablespoons fresh squeezed lemon juice
  • 2 tablespoons water (only if needed for a thinner consistency)
  • *Extra blueberries to garnish


  1.  Preheat oven to 175º C.. Lightly grease an 8- inch round springform pan with cooking oil spray and set aside.

For The Cake

  1. In a jug, whisk the lemon juice together with the milk, set aside and allow to sour (making your own buttermilk).
  2. In a large bowl, beat together the butter and sugar until light and creamy.  Beat i the eggs and zest until light and creamy.  Beat in the homemade buttermilk.
  3. Add flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine batter.  Gently mix 3/4 of the blueberries through.

For The Cheesecake Mixture

  1. Beat the cheesecake ingredients together until smooth and free of lumps.

Assemble Cake

  1. Pour half of the cake batter into prepared pan.  Pour 1/3 of the cream cheese mixture over blueberry cake layer ( don’t swirl it through).  Pour the rest of the cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.  Sprinkle remaining blueberries over the top.
  2. Bake in preheated oven 65 – 70 minutes, until the center is just set.  Remove from the oven and allow to cool for an hour.  cover with foil and refrigerate for 6 hours or overnight.

For The Glaze

  1. Beat together all glaze ingredients until its a smooth consistency.
  2. Once cake has chilled, remove from pan onto serving dish.  Pour the glaze evenly over the top and allow to drizzle down the sides.  Serve with extra blueberries if desired.

12 thoughts on “Blueberry Lemon Cheesecake Cake

  1. I made a copy of the recipe and as soon as I buy the cream I am going to make that beautiful cake. Thanks and I am so grateful for the great recipes and ideas you present constantly. Today was happy cheese day established 4000 years ago. Love cheese everyday.


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