Three layers of lemon blueberry sponge cake, filled with a lemon blueberry compote and lemon cheesecake, this Lemon Blueberry cake is so moist and full of flavor. I also happen to think this cake makes for the perfect April birthday cake.

Side view of a lemon blueberry cake with slices taken out showing the layers.

Can I make this into a bigger cake?

Yes! I have made this a 6″ cake because well I always have a surplus of cake but if you want to make an larger cake, simply scale the ingredients based on the adjusted area of the circle! When scaling, never adjust the baking temperature only the time depending on the size.

What can I use instead of Lemon Swiss Meringue Buttercream?

If you are traveling with this cake I really recommend frosting it with some sort of buttercream, it could also be a lemon american buttercream if you prefer a sweeter one! If having it at home, I think you could also do whipped cream but I haven’t tested it.

Can I make this cake in advance?

Yes! If you have two days to make it, I would make the cake, cheesecake, blueberry compote and stack it on day one. Store it in the fridge overnight, then make the buttercream the next day and frost the cake. If you have three days, you can make the cake layers on day one, store them wrapped at room temperature. Also make the cheesecake layers on day one but store them unwrapped in the fridge. Day two make the compote and stack. Day three frost the cake.

Tips for making Lemon Blueberry Cake

All the ingredients for the blueberry sponge cake should be at room temperature to get a smooth and fluffy cake batter.
If you don’t have three separate pans for the cake I recommend still baking the same amount at a time. Store the unbaked cake batter in the fridge while the other layers bake.
Blueberries have a tendency to sink in a cake even when coated in flour. I didn’t coat these in flour but because there is also a blueberry compote being layered in so I don’t mind them sinking. If this does bother you, toss your rinsed blueberries in 2 tablespoons of flour before adding them into the cake batter.
The cheesecake is a German style Käsekuchen which traditionally uses quark as the main dairy. In the US so I’ve found fage 5% to be the best alternative.
Be sure that the cheesecake layers and cake have fully cooled before assembling. I like to bake the cake layers first and while they cool to room temperature, bake the cheesecakes and let them set in the fridge.
I recommend making and stacking it the day before and then frosting it the day of. However, if you need to spread out the making and stacking you could make the cakes or cheesecakes or both two days before. The cakes should be wrapped in plastic wrap and stored at room temperature. The cheesecakes should be store open in the fridge.
If you just want to do a thin layer of frosting around the outside, the recipe is the correct amount. However if you want to decorate with the frosting you’ll want to 1.5x it.
To cover the cake with fresh blueberries it should be done right after frosting the cake so the frosting is still soft and sticky. Also while this looks really fun I have to say it’s not the most practical.

Additional Birthday Cakes to try!

Ingredients for Lemon Blueberry Cake

Sugar: White granulated sugar is used in the all of the elements!
Lemon: Lemon juice is used in the blueberry compote, cheesecake and frosting. Lemon zest is in the cake, cheesecake and frosting.
All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! The flour is used in the cake batter.
Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
Sour Cream: Sour cream is used in the cake to make it nice and fluffy but full fat greek yogurt will work too! It is also used in the cheesecake filling, if you can’t find it I recommend using mascarpone instead.
Butter: Butter adds moisture and richness to this cake and is needed for the swiss meringue buttercream. I use salted butter but you could use unsalted too for this cake. If using unsalted add an extra pinch of salt to he frosting.
Vanilla Extract: Vanilla adds flavor and enhances the sweetness of all of the elements.
Eggs: I use standard large eggs from the store, make sure they are at room temperature for the cake. The eggs can be cold for the cheesecake and buttercream.
Blueberries: I’ve used fresh blueberries for the cake and compote but frozen would work too!
Full fat greek yogurt: I like to use Fage 5% for the cheesecake but if you’re in Germany I would use quark.
Corn Starch: Corn starch is used to thicken and stabilize the cheesecake.

Side view of a slice of lemon blueberry cake with a lemon cream cheesecake filling.

How to make a Lemon Blueberry Cake?

Lemon Blueberry Sponge

Preheat the oven to 350 F and place a rack in the center.
Line the base of 3 6″ cake pans with a parchment round. If you don’t have three separate pans, still bake 1/3 of the batter at a time. Then store the unbaked cake batter in the fridge while the other layers bake.
In a medium bowl add in the sugar and lemon zest, rub the zest into sugar until fragrant. Then add in the flour, baking soda, baking powder, and salt and whisk to combine.
Add in the butter, sour cream, eggs, milk, and vanilla.
Use a mixer to mix the ingredients first on medium low until 90% combined.
If you don’t want the blueberries to sink, toss them in 1-2 tablespoons of flour. Pour the coated blueberries into the mixing bowl.
Use a flat rubber spatula scrape the bottom and edges of the bowl. Finish mixing the wet and dry ingredients together and fold in the blueberries.
Divide the cake batter evenly between the 3 pans. Smooth out the cake with a rubber or offset spatula.
Bake the cakes in the hot oven for 15 minutes. After 15 minutes, rotate the cakes and bake again for another 10-15 minutes until golden brown on the edges and set in the center.
Take the pans out of the oven and leave them to cool for 10 minutes – but leave your oven on! Flip the partially cooled cakes out and leave them to cool completely on a wire rack.

Lemon Cheesecake

Make sure your oven is still on at 350 F and clean out your cake pans. Crumple two sheets of parchment so they are more flexible. Then unfold and press them into two of the cake pans to line them completely.
In a large mixing bowl, add in the cornstarch, salt, and sugar.
Whisk to combine and then add in the greek yogurt, sour cream, vanilla extract and whisk again. Finally add in the eggs, lemon zest and lemon juice and whisk once more.
Divide the cheesecake evenly between the two lined pans.
Bake the cheesecakes for 20 minutes, then rotate the pans 180º and bake for another 15. About an inch and half around the edge should be set with the center still wobbling.
Once baked, remove the cheesecakes from the oven and leave to cool on a rack until the are just warm to the touch. Then, move them to the fridge and allow it to set fully before removing the springform pan.
Leave to set in the fridge for at least 3-4 hours or up to overnight.

Blueberry Compote

In a medium pot, add in the blueberries, sugar, lemon zest and lemon juice. Stir to combine.
Cover the pot with the lid and place it over medium low heat. Allow it to come to a simmer, then remove the lid and stir frequently while it reduces. Continue to reduce the compote until the bubbles become thicker and the liquid looks more thick and syrup like.
Once reduced, take the pan off the heat and pour the compote into a large shallow bowl to let it cool down.

Assemble

Make sure all three elements have completely cooled and the cheesecakes are set before moving on to assembly.
I recommend using this cake ring to assemble the cake. It helps hold the cheesecake and compote layers in place.
Lay a round or sheet of parchment on a large plate or tray that will fit in your fridge. Use a serrated knife to trim off just a sliver from the top of each of the blueberry cake layers.
Spoon 1/2 of the blueberry compote over the top of the cake and spread it all the way to the edges.
Carefully lift one of the cooled cheesecakes out of the pan and flip it over onto the compote. Peel away the parchment paper.
Add on the next layer of cake, again with the trimmed side up and repeat with the remaining compote and second layer of cheesecake.
Lastly, lay on the final layer of cake, also trim side up. Lay a piece of plastic wrap over the surface and drape it down the sides so the cake doesn’t dry out.
Transfer the stacked cake to the fridge and leave it to set overnight.

Lemon Swiss Meringue Butter Cream

If you just want to do a thin layer of frosting around the outside, the recipe is the correct amount. However if you want to decorate with the frosting you’ll want to 1.5x it.
In the bowl of a stand mixer add in the egg whites, sugar, and salt. Whisk to combine.
Place a medium sauce pot half way full with water onto the stove. Bring the water to a simmer.
Set the mixing bowl with the egg whites and sugar over the bowl of simmering water and turn the heat to low. The water shouldn’t touch the bottom of the mixing bowl.
Whisk the egg whites and sugar constantly until the sugar has fully dissolved into the egg whites. To check and see if the sugar has dissolved, pinch and rub some of the mixture in between your fingers and feel if you still feel any of the sugar granules, if not you’re good to go. If you do just keep cooking a bit longer.
Once the sugar has dissolved, turn off the heat and remove the bowl from the water. Leave it to cool off for about 5-10 minutes until the bottom of the bowl is just warm to the touch.
Using your mixer, whip the egg white mixture first on medium and then on high speed until fluffy, shiny and stiff.
The bottom of the bowl should have mostly cooled off at this point.
Once coolish to the touch, turn the mixer to medium high speed. Add in 1″ blocks of butter at a time whipping until all of the butter has mixed in. It will deflate a little bit at the beginning, that’s ok!
If your buttercream starts to look split, the butter maybe too cold so just let it run for a bit longer. If it looks soupy, it just needs to chill so either put an ice pack or ice bath under the bowl. Or place the bowl in the fridge for 5-10 minutes.
When almost all of the butter has been added, the mixture is going to look funny, just keep whipping and it will smooth out.
Stop the mixer and add in the lemon zest, juice, and vanilla. Then mix again until smooth.

To Decorate

Just after making the buttercream, take the cake out of the fridge. Carefully remove the cake ring.
Due to the moisture it can sometimes be difficult for the buttercream to stick. If you have one, use a piping bag or a ziptop bag with the corner snipped to pipe the frosting onto the cake in an even layer. Then use an offset spatula to smooth it out.
Either cover it immediately with fresh blueberries or decorate it any way that you want. If not serving immediately, put the cake back in the fridge until about 20-30 minutes before serving.

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