Marilyns Treats

Blueberry Lemon Cake Cheesecake

by 60 Comments

Blueberry Lemon Cake Cheesecake Feature

If you read my blog with any regularity then you are aware of 2 things. I LOVE cheesecake and I love to post cheesecake! This blueberry “cake” cheesecake is one I discovered while on vacation on the East coast. Of course I had to run home and post it just as quick as I could. My signature cheesecake, graham cracker crust, and a SECRET ingredient. Swirled into the the cheesecake is actual cake!! Yes. You read that right. A cheesecake with actual swirls of cake mixed in. This is not only a taste treat but a texture treat as well. You will leave your palate reeling with desire for another bite. Trust me. This is one for the recipe book! Enjoy.

If you like fruit in your desserts then click to see my Blueberry Lemon Cake Cheesecake, Mango Cheesecake, Blackberry Cobbler or Raspberry Cheesecake Mini Cadbury Eggs.

My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!

Blueberry Lemon Cake Cheesecake Recipe
Print Recipe
5 from 8 votes

Blueberry Lemon Cake Cheesecake

My signature cheesecake, graham cracker crust, blueberry and lemon and a SECRET ingredient.
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, lemon
Method: Bake
Skill Level: Intermediate
Servings: 16
Calories: 402kcal
Author: Marilyn

Ingredients

Blueberry Cake:

  • 1/4 cup fresh squeezed lemon juice juice from 1 lemon
  • 1/2 cup milk skim, reduced fat, full fat or almond milk
  • 1/2 cup butter room temperature (or spread of choice)
  • 3/4 cup sugar or a natural granulated sweetener
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 1/2 cup all purpose flour or plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4.5 oz fresh blueberries

Cheesecake:

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

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter melted

Instructions

  • Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

For the Crust:

  • In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

For The Cake:

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

For The Cheesecake Mixture:

  • Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble Cake:

  • Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining 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.
  • Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
  • Serve with extra blueberries and fresh fruit.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 49g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 190mg | Sodium: 553mg | Potassium: 0mg | Fiber: 1g | Sugar: 39g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

Comments

  1. Another delicious recipe Marilyn!!
    Thank you for sharing at Create, Bake, Grow & Gather this week. I’m delighted to be featuring this recipe at tonight’s party and pinning too!!
    Hugs – Kerryanne

    Reply

    • Thank you for the feature!! I am so glad you found it interesting. When you make it please come back and let me know it turned out. Have a safe and blessed week!

      Reply

  2. Blueberries are my daughter’s favorite. I might have to try this recipe. I don’t eat cheesecake often because the texture can be overwhelmingly thick but having cake mixed in might fix that for me. Xx #fridayfrivolity

    Reply

    • This is very light. I don’t like new york style cheesecakes either. Almost all on my blog are more like a thcik mousse. I hope you enjoy it!! Have a blessed and fun week.

      Reply

  5. My husband loves cheesecake and I was planning on making one for him for a family get together (out of a box, I admit it), but this sounds so amazing Marilyn that I’m going to give it a shot! Thank you for sharing yet another great recipe at the #BloggingGrandmothersLinkParty. I’m sharing on social media too.

    Reply

  8. Blueberries are a definite favourite in this household! I love the combination of lemon and blueberry – sounds yummy. And thanks for the tip about swirling in cake – love that idea!

    Reply

    • I am glad you like this recipe Jelica. I love when I find different methods in recipes. Makes an otherwise “same old same old” idea new! Have a blessed and fun week!

      Reply

  11. Good gravy this looks awesome. I think I might be able to make it. I love the blueberry/lemon element, and the cake/cheesecake – it’s like when Spiderman joined The Avengers or something!

    Reply

    • Thank you Dee for all the visits and shares you do each week. I appreciate the time it all takes to keep your tribe inspired! Have a blessed and fun week!

      Reply

  14. Blueberries are a summertime favorite, and you can never go wrong with cheesecake. Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

    Reply

  15. What a lovely Cheesecake and a great dessert. Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
    Miz Helen

    Reply

  18. I really need to stop reading these posts late at night…now I’m wanting a piece of my own! Thanks so much for sharing at the #happynowlinkup!

    Reply

  21. I love cake even more than I love cheesecake, and I love cheesecake, so this sounds really interesting to me. Now I have to find a better baker than I to bake it for me! Thanks for sharing at Celebrate Your Story!

    Reply

  27. You can’t go wrong with blueberry and lemon. I love both, and together, they are heavenly! That is a nice twist with actual cake. Thank you for sharing at Happiness is Homemade link party. Shared and pinned.

    Reply

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