Lemon Blueberry Cheesecake is actually a layer cake!
Lemon Blueberry Cake layers and luscious creamy blueberry cheesecake filling!
Two of my best recipes joined together in delicious matrimony!
Sandwich these two lovelies together for an amazing Lemon Blueberry Cheesecake experience!
Notes for Success:
Gluten free flour blends like Bob’s Red Mill work great in the lemon blueberry cake recipe with no other changes needed!
As well as the flour amount in the cheesecake too!
Applesauce is listed in place of some of the oil in the cake recipe
For those who do not have or want to use applesauce simply replace that amount with more oil
Sugar Free Baking is very friendly in all the recipes listed below!
Be sure to check out my Sugar Free Baking article before beginning!
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes
I’ve not had success with any other brand as they have all broken down into an oily mess when baked.
CHECK OUT MY TOFUTTI COPY CAT CREAM CHEESE RECIPE!
Lactic acid is a great way to enhance the “tang” that is characteristic to cheesecake
But if you do not have that or can’t get it simply use apple cider vinegar in it’s place
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
PRO TIP
Be sure your cakes are completely flat before flipping the cheesecake layer on top
If you have any domes to your cake layers this could cause your cheesecake to split
WATCH THE VIDEO FOR HOW TO MAKE THIS CHEESECAKE
Lemon Blueberry Cheesecake
Ingredients
For the Blueberry Cheesecake:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter 28g
- 1 cup Granulated Sugar 200g
- 5 Tbs Cornstarch 40g
- 6 ounces Plant Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract 10ml
- 1 cup Fresh or frozen blueberries
For the Lemon Blueberry Sponge Cake:
- ¾ cup Plant Milk 177ml
- 2 Tbs Lemon Juice 30ml
- 1 teaspoon Vanilla Extract 5ml
- 1 Tbs Lemon Zest
- 4 Tbs Vegetable Oil 56g
- 4 Tbs Applesauce 56g
- 1½ cups All Purpose Flour 188g
- 14 Tbs Granulated Sugar 175g
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Fresh or Frozen Blueberries
For the Lemon Cream Cheese Buttercream:
- 8 ounces Vegan Butter 226g
- 8 ounces Confectioners Sugar 226g
- ½ teaspoon Vegan Lactic Acid
Instructions
- Grease & parchment line 3-7" cake pans & reheat the oven to 350°F (1 for the cheesecake & 2 for the cake layers)
- First prepare the lemon blueberry cheesecake by placing all of the cheesecake ingredients (except the blueberries) into the work bowl of your food processor & pulse to blend smooth
- Add the blueberries & pulse just one or two times
- Pour the batter into one of the cake pans & bake in a water bath for 60 minutes
- After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
- Remove the cheesecake & cool completely at room temperature then refrigerate for at least 2 hours to set or overnight
- For the lemon blueberry sponge cake layers combine the plant milk with the lemon juice & zest then add the vanilla extract let stand to thicken 5 minutes.
- In a large mixing bowl combine the flour, sugar, baking soda & salt then whisk together to incorporate all the ingredients very well.
- Add the liquids: the mock buttermilk, oil, vanilla & the applesauce, whisk smooth.
- Fold in the blueberries then divide the batter evenly between the other 2- 7" cake pans.
- Bake at 350℉ for approximately 18-20 minutes Or do the "toothpick" test to make sure there is no raw batter
- Cool the cakes in the pans until you can safely touch them with your bare fingers then flip them out onto a cooling rack to cool the rest of the way.
- Once the layers are completely cooled prepare cream cheese buttercream recipe in a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy
- Add the sifted confectioners sugar & vegan lactic acid (*or apple cider vinegar) Mix on low speed until all is incorporated, then increase the speed to medium-high & whip for 1 minute & add the lemon zest at the last stage of mixing.
- Assemble the lemon blueberry cheesecake as shown in the video tutorial
Thank you so much Gretchen for another draw dropping amazing recipe!!! I was wondering if I can change the up the blueberries for raspberries. Will it affect the texture?
Hey thank you too & YES! absolutely no changes needed!
I cant see recipes
Such a beautiful dessert ???? Do you think this be easily made into cupcakes? I’m concerned because of the layers though… ????
Thank you! This cake recipe bakes beautifully into cupcakes, the cheesecake part though I’m not sure what you are thinking? But I would keep it simple & do a 222 Cream Cheese Icing in lemon & blueberry
I guess I was thinking I could make the cheesecake part, and put a ball of it (baked or unbaked) into the center of the cupcake batter in the muffin tin … then when biting into the baked cupcake, you’d still have a cheesecake center ???? having to make them into cupcakes for ease of serving… but that 222 icing sounds good too! If I went that route, how would you suggest I flavor the icing w/lemon &/or blueberry so as not to moisten it too much?
That’s totally an option! I just scooped baked cheesecake onto my Strawberry Crunch Cones, so this totally works!
I usually flavor the icing with lemon zest (since the 2-2-2 already has a big ZING! it doesn’t need much more! And some fresh blueberries mashed into the icing at the end is an option but not necessary sine it will give a very speckled look (kinda like the final icing on my cake since the blueberries were squishing out!)
You rock, thanks so much!!
Is it supposed to still be jiggly when you turn the oven off?
Mine is liquid too when removed from the oven after baking for an hour and ‘cooling’ for another hour in the oven.
Hmm, this is hard to pinpoint since the recipe is pretty straight forward. I can only ask if you measured correctly? Specifically the cornstarch which is the binder in this recipe. Also which vegan cream cheese did you use?
It set after a few hours in the fridge!????
Jiggly yes, but not liquid. For a visual SKIP to 4:08 in the video https://youtu.be/19ydBa9-ekU?si=vnL4GVCZh3X9zSpA
Make sure your cakes are even/flat before you start combining everything. My cheesecake broke when flipping over as in the tutorial video. I solved the problem by letting the buttercream stiffen and smoothen it, then put some peaces of the cheesecake together on it. Put some bc up and around to fix it. Then let it stiffen again before putting the 2nd cakelayer on it. And then finishing all the icing and decoration. Will publish pictures later in my account (Joyful Cakes by Lena). Thank you for this lovely recipe, Gretchen, we will enjoy it this afternoon????
Oh great tip! Yes I will add this to the notes for Success section! Thank you for sharing your experience!
Gluten free? I only see all purpose flour in the sponge cake recipe. Have you substituted the gluten free flour?
Hi Joann thanks for pointing this out! I have used a GF sub 1:1 blend (*bobs red mill) with great results in this cake recipe!
*Updating the post now!