If you’re looking for a cake that tastes like sunshine in every bite, this Lemon Blueberry Cheesecake Cake is it. Imagine layers of soft lemon blueberry cake baked right on top of a buttery Nilla wafer crust, filled with creamy lemon cheesecake filling, and topped with a vibrant homemade blueberry compote and a silky-smooth vanilla buttercream. This cake has it all—bright citrus, juicy berries, rich cheesecake, and the irresistible crunch of a cookie crust.
It’s the kind of cake that feels fancy enough for a celebration, but approachable enough for any home baker. Whether you’re making it for a birthday, bridal shower, or just because you love lemon and blueberry together, this recipe is going to wow your taste buds (and your guests!).
Why You’ll Love This Cake
- The Flavor Combo: Fresh lemon and blueberries are a classic pairing that never fails. The tartness of the lemon balances the sweetness of the blueberries beautifully.
- Layers of Texture: From the cookie crust to the tender cake, creamy cheesecake filling, and jammy blueberry compote—every bite is interesting and delicious.
- Perfect for Spring & Summer: This cake is fresh, light, and colorful—ideal for warmer months and seasonal gatherings.
Lemon Blueberry Cake Recipe
The combination of lemon and blueberry is always a hit, especially in this lemon blueberry cake recipe. This is a similar recipe I use to the cake layers in my classic Lemon Blueberry Cake. One thing to note about baking cakes on top of a cookie crust is that they don’t rise quite as high as they normally do and they end up being a tad more dense without the crust. Don’t let that alarm you. I promise the flavor and even slightly denser texture are incredibly delicious and pair so well with all of the other elements in this cake.
The Secret Star: Nilla Wafer Crust
We’re not just stacking cake here—we’re baking each layer on its own buttery Nilla wafer cookie crust. This extra step adds a subtle vanilla flavor and a delightful crunch you don’t usually get in a layered cake. It’s a game-changer for texture lovers!
The Cheesecake Filling
This isn’t your standard cheesecake. The cheesecake filling is a no-bake, whipped-cream-infused dream. It’s light yet decadent, with a pop of lemon zest and juice that complements the cake perfectly.
The Blueberry Compote
Homemade blueberry compote brings deep flavor and gorgeous color. You can use fresh or frozen blueberries, which makes this recipe easy to whip up any time of year. The compote can also be made ahead, which is a big win for planning your cake prep.
Vanilla Buttercream Recipe
No cake is complete without a frosting that ties everything together, and my classic vanilla buttercream is exactly that. This buttercream is light, fluffy, and perfectly balanced — sweet without being overpowering. I use vanilla bean paste for that warm, aromatic flavor that elevates every bite. This frosting spreads pipes like a dream and smooths beautifully, making it ideal whether you’re going for a rustic finish or detailed decorations.
Want some more help with buttercream? Take a look at my Everything You Need to Know About Buttercream post for my go-to tips.
Pro Tips for Baking Success
- Toss the Berries: Dusting blueberries in flour before folding them into the batter keeps them from sinking to the bottom.
- Room Temp Ingredients: Butter, eggs, and buttermilk should be at room temperature for the smoothest batter and best rise.
- Even Layers: Use a kitchen scale to divide batter evenly so your cake layers bake uniformly.
- Chill Between Steps: A quick chill after your crumb coat will make final frosting much smoother and cleaner.
Serving & Storing
This cake is best enjoyed chilled or at room temperature. The flavors actually deepen after a day in the fridge, so it’s a great make-ahead dessert. Store leftovers covered in the fridge for one night or in the freezer for weeks.
Need help storing and thawing your cakes? Take a look at THIS blog post for help.
Final Thoughts
This Lemon Blueberry Cheesecake Cake is a true showstopper—bright, bold, and beautiful inside and out. Between the cookie crust, tender lemon cake, rich cheesecake filling, sweet-tart blueberry compote, and vanilla bean buttercream you’ll be making this one again and again.
It’s the perfect cake to bring to a summer BBQ, Easter dinner, or any gathering where you want to leave a lasting (and delicious) impression.
Complement your kitchen with my baking tools ⤵
FOR THE COOKIE CRUST
- 70 regular size Nilla wafer cookies, pulverized into a fine crumb (270 g)
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
FOR THE LEMON BLUEBERRY CAKE
- 3 cups (345 g) cake flour
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 tablespoon (9 g) lemon zest, about one large lemon
- 4 egg whites, room temperature
- 3/4 cup (194 g) buttermilk, room temperature
- 1/2 cup (115 g) fresh lemon juice, about three large lemons
- 2-3 drops yellow food coloring, optional
- 1 cup (140 g) blueberries, small and dusted with flour
FOR THE BLUEBERRY COMPOTE
- 16 ounces fresh or frozen blueberries, omit the water below if you use frozen blueberries
- 1 cup (200 g) granulated sugar
- 1 tablespoon (14.4 g) lemon juice
- 1/2 cup (118 g) water
- 1 tablespoon (9 g) corn starch
FOR THE LEMON CHEESECAKE FILLING
- 8 ounces cream cheese, at room temperature
- 1/2 cup (62.5 g) powdered sugar
- 1 tablespoon (14.4 g) fresh lemon juice
- Zest of a lemon
- 1/2 cup (114 g) heavy whipping cream, cold
FOR THE WHIPPED VANILLA BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured then sifted
- 1/3 cup (77 g) heavy whipping cream
- 1 tablespoon (13 g) vanilla bean paste
- Pinch of salt
FOR THE COOKIE CRUST
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Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment and spray again. Set aside.
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In a mixing bowl, combine the cookie crumbs, sugar and melted butter. Mix to coat the crumbs so you’re left with a “wet sand” consistency.
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Divide the crumbs between the three pans (about 5.5 ounces in each). Pat firmly into place. Set aside.
FOR THE LEMON BLUEBERRY CAKE
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In a medium-size mixing bowl, whisk together the flour, baking powder and salt. Set aside.
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In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
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In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, sugar and lemon zest on medium-high until light in color and fluffy in texture, about 3 minutes.
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With the mixer on medium speed, add the egg whites one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth.
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Turn the mixer to low speed and add 1/3 of the flour mixture to the butter mixture. Mix until incorporated and then add half of the buttermilk mixture, followed by another 1/3 of the flour mixture, the second half of the buttermilk mixture and lastly, add the remaining flour mixture and mix until no streaks of flour remain.
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As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you’d like it a brighter yellow.
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In a small bowl, toss your blueberries in a tablespoon of flour and then gently fold them into the cake batter.
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Evenly distribute the cake batter over the cookie crust in each of the three 8-inch pans (about 17 ounces in each pan) and bake for 25 to 30 minutes, or until toothpick inserted in the center of the cake comes out with just a few moist crumbs on it. Remember, every oven bakes a little differently and you may need more or less time.
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Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.
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NOTE: because the cake is baking on top of the cookie crust, the layers don’t rise quite as high as they normally do. That’s okay. The cake will be flavorful and moist and delicious with all of the other elements.
FOR THE BLUEBERRY COMPOTE
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Combine all of the ingredients in a medium saucepan over medium heat. Bring to a boil and let cook at a boil for 5 minutes, stirring occasionally.
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Turn the heat down to low and let the mixture simmer to finish cooking the blueberries for another couple of minutes. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
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This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.
FOR THE LEMON CHEESECAKE FILLING
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In a medium size bowl, beat the cream cheese, powdered sugar, lemon juice and lemon zest until smooth. Set aside.
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In a stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
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Gently the whipped cream into the cream cheese mixture.
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Cover and refrigerate until you’re ready to use.
FOR THE WHIPPED VANILLA BUTTERCREAM
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In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 3 to 5 minutes, until light in color and smooth in texture.
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With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little between each addition.
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Add the heavy whipping cream, vanilla and salt. Stir to combine.
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Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes, scraping down the sides and bottom of the bowl a couple times during the process. The buttercream will become lighter in color and should take on a “fluffy” texture.
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Turn the mixer to low speed and mix for a couple minutes. This will help to push out the air pockets.
ASSEMBLY
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Place one cake layer, crust side down, on a cake board or cake plate.
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Pipe a rim of buttercream around the top edge of the cake.
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Evenly spread 1/3 of the cheesecake filling over the cake layer, getting eye level with the cake to ensure the filling is level.
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Gently spread about 1/3 cup of the compote over the cheesecake filling. If needed pipe another rim of buttercream on top of the first rim of buttercream to ensure the fillings don’t spill out.
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Place the second cake layer, crust side down, on top of the fillings.
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Repeat steps 2-4.
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Place the final cake layer, crust side down, on top of the fillings.
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Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
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After the crumb coat is set, continue to frost the cake with the remaining buttercream.
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I created a bit of a rim around the top edge of my cake and then filled the top with the remaining cheesecake filling and compote.
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You can also make an extra 1/4 batch of the buttercream to reserve and use to pipe a rim of buttercream around the top edge of your cake and then fill with remaining fillings.
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