If you’re a fan of blueberry desserts, this blueberry cheesecake cake with jam filling is the ultimate treat you’ve been waiting for! This delicious recipe combines a moist lemon blueberry cake with a creamy cheesecake layer, all topped off with a tangy lemon cream cheese frosting and a layer of blueberry jam.
The result is a mouth-watering dessert that’s perfect for special occasions or just because you deserve something sweet. With fresh blueberries, a crisp graham cracker crust, and the perfect balance of sweet and tangy flavors, this cake is sure to become a favorite in your home.

Ruby Ann and I made this recipe using our Vanilla Birthday Cake recipe as a base, then added cream cheese and powdered sugar with our blueberry jam, which we make every blueberry season.
Let’s dive right into making one of the most amazing blueberry desserts you have ever made!!!
Why We Love This Recipe
Bursting with Flavor: This cake is packed with juicy blueberries, lemon zest, and vanilla extract, making every bite a delicious explosion of flavor.
Perfect Combination: The moist lemon cake layers and creamy cheesecake filling are the perfect match, creating a dessert that’s both rich and refreshing.
Impressive Presentation: With its vibrant blueberry topping and elegant layers, this cake is sure to impress your guests at any gathering.
Versatile Recipe: Whether you’re celebrating a special occasion or just want a treat, this blueberry cheesecake cake is perfect for any event.
Easy to Make: Despite its stunning appearance, this cake is simple to prepare with step-by-step instructions that anyone can follow.
Tips for Making Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
- Use Room Temperature Ingredients: For best results, make sure your butter, cream cheese, and eggs are at room temperature before you start.
- Prevent Cracks in the Cheesecake: Bake the cheesecake layer in a water bath to keep it moist and prevent cracking.
- Don’t Overmix the Batter: Mix the cake batter on low speed to avoid overmixing, which can make the cake tough.
- Chill the Cake Before Frosting: Refrigerate the cake layers before frosting to make the process easier and prevent the frosting from melting.
- Use Fresh Blueberries: For the best flavor, use fresh blueberries in both the cake and the blueberry sauce.
FAQ Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries if fresh ones aren’t available. Just make sure to thaw them and drain any excess liquid before using them in the recipe.
How long will this cake last?
Stored in an airtight container in the refrigerator, this cake will stay fresh for 3-4 days. The flavors actually get better as they meld together over time!
Can I make a sourdough version of the cake?
Yes, there is a sourdough version of the Blueberry Cheesecake Cake. The sourdough version incorporates a sourdough starter or discard into the cake batter, adding a unique flavor and texture to the cake. Follow the specific instructions provided in the recipe for making the sourdough version.
What can I use instead of a water bath for the cheesecake layer?
If you don’t want to use a water bath, you can wrap the cheesecake pan in aluminum foil to help prevent cracking, but a water bath is the best way to ensure a smooth, crack-free cheesecake.
Can I make this cake ahead of time?
Yes, you can make the cake layers and cheesecake layer a day ahead. Store them separately, and then assemble and frost the cake on the day you plan to serve it.
Can I freeze this cake?
Yes, you can freeze the entire cake or individual slices. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It will keep for up to three months.
Tools you may need
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Ingredients you will need for making a Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
Cake Flour: This helps create a tender and soft texture for the lemon blueberry cake.
Baking Powder: Acts as a leavening agent, making the cake rise beautifully.
Salt: Enhances the overall flavor of the cake.
Granulated Sugar: Adds sweetness and moisture to the cake layers.
Egg Whites: Provide structure and stability to the cake, helping it rise and creating a fluffy texture.
Whole Milk: Adds moisture and richness to the cake batter.
Oil: Keeps the cake moist and fresh for longer.
Butter: Adds richness and flavor to the cake.
Vanilla Extract: Adds a sweet, floral flavor that enhances the overall taste.
Lemon Zest and Lemon Juice: Add a fresh, tangy lemon flavor that complements the blueberries perfectly.
Fresh Blueberries: Provide the juicy, sweet bursts of flavor throughout the cake.
Graham Cracker Crumbs: Create a classic graham cracker crust for the cheesecake layer.
Cream Cheese: Used in both the cheesecake filling and the tangy lemon cream cheese frosting.
Powdered Sugar: Sweetens the frosting to perfection.
Corn Starch: Thickens the blueberry sauce for the filling.
Sourdough Starter or Discard (Optional): For a Sourdough version. Adds a unique tangy flavor to the cake.

How to Make A Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Cake Pans
Grease and flour two 8-inch cake pans, and line the bottom with parchment paper circles.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this flour mixture aside.
Step 4: Cream the Butter and Sugar
In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy.
Step 5: Add Oil and Vanilla
Add the oil and mix until fully combined. Scrape down the sides of the bowl, and stir in the vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
Step 7: Prepare the Egg Whites
In a separate medium-sized bowl, beat 6 egg whites on medium-high speed with a hand mixer until stiff peaks form.
Step 8: Fold in the Egg Whites
Gently fold the stiff egg whites into the cake batter, being careful not to overmix.
Step 9: Divide the Batter
Evenly divide the batter between the prepared pans.
Bake The Cake
Step 10: Bake the Cakes
Bake the cakes for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Make the Blueberry Jam Filling
While the cakes bake, make the blueberry jam filling. Combine fresh or frozen blueberries, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 10 minutes. Let the jam cool completely.
Step 12: Make the Blueberry Cheesecake Frosting
In a medium bowl, beat the butter on medium-high speed with a hand mixer until creamy, scraping down the sides of the bowl as needed. Gradually add the powdered sugar, blueberry jam, and vanilla extract, beating until smooth. Add the cream cheese one square at a time, mixing until the frosting is soft and fluffy.
Step 13: Assemble the Cake
Once the cakes have cooled on a wire rack, place one cake layer on a serving plate. Spread a thin layer of blueberry jam filling on top. Place the second cake layer on top of the filling.
Step 14: Frost the Cake
Frost the top and sides of the cake with a light crumb layer of the blueberry cream cheese frosting. Refrigerate the cake for at least 30 minutes to set the crumb layer. After chilling, frost the cake with the remaining icing.
Step 15: Garnish and Serve
Garnish the cake with fresh blueberries. Refrigerate the cake for at least 30 minutes before serving. Serve and enjoy your perfect blueberry dessert!

Sourdough Version
Adjust the Ingredients: Take away 50 grams of cake flour and 50 grams of oil. Instead, add 100 grams of sourdough starter or discard.
Mix the Batter: Mix everything except the baking powder and egg whites. Adjust the flour and oil amounts.
Let it Rest: Let the batter sit out for 2 hours, or you can put it in the fridge overnight to let it ferment.
Finish the Batter: After 2 hours or the next day, add the baking powder and mix it in. Then, gently fold in the stiff egg whites.
Bake the Cake: Follow the baking instructions from the original recipe.
Storage Ideas
- Refrigerator: Store the cake in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze individual slices of the cake by wrapping them tightly in plastic wrap and then in aluminum foil. They will keep for up to three months.
- Room Temperature: If serving the cake the same day, you can keep it at room temperature for a few hours, but refrigerate any leftovers.
- Cheesecake Layer: Store the cheesecake layer separately if making ahead. Keep it in the refrigerator for up to two days before assembling the cake.Frosting: If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week.
Discover more of our mouthwatering recipes; check out our:
- Blueberry Cheesecake Ice Cream Recipe
- Homemade Caramel Chocolate Chunk Ice Cream Recipe
- Homemade Sourdough Pop Tarts (discard or starter)
- The Best Sourdough Einkorn Oatmeal Raisin Cookies
- Sourdough Animal Crackers Recipe (discard or starter)
Hey there! If you decide to whip up this delicious Blueberry Cheesecake Cake Recipe, don’t forget to tag us @themoderndaycottage on Instagram and leave a comment below. Also, be sure to pin this recipe to your board for future baking adventures. Happy baking!

Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
With the perfect balance of creamy blueberry cheesecake frosting, fluffy vanilla cake, and sweet blueberry jam filling, this dessert will surely be a hit at your next party or gathering.
Ingredients
- FOR THE CAKE:
- 2 2/3 + 2 Tbs. cake flour(376g) (sifted)
- 1 Tbs. baking powder(14g)
- 1 tsp salt(6g)
- 1 Tbs vanilla extract(13g)
- 2 cups(400g) granulated sugar
- 6 large egg whites(200g) room temp
- 1 cup of whole milk(240g) room temp
- 2/3 cup of oil(150g)
- 6 Tbs of butter(85g) (salted or unsalted)
- FOR THE SOURDOUGH VERSION:
- 100g sourdough starter or discard
- FOR THE BLUEBERRY JAM FILLING(OR SKIP AND USE PREMADE):
- 3 cups frozen or fresh blueberries
- 1/4- 1/2 cup granulated sugar
- 3 tsp cornstarch
- 1 tbsp lemon juice
- FOR THE FROSTING:
- 8 Tbs. unsalted butter, softened
- 1/2 cup sifted powdered sugar
- 8 oz. cream cheese(cut into 8 squares)
- 2 tsp vanilla extract
- 2 Tbs. blueberry jam
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans and line them with parchment paper circles.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside for later.
- In the bowl of a stand mixer, beat the butter and granulated sugar until light and fluffy. Add the oil and mix until well incorporated. Scrape down the sides of the bowl as needed.
- Add the egg whites to the butter mixture, one at a time, beating on low speed after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake layers are baking, prepare the cheesecake layer. Beat the cream cheese until smooth, then add the granulated sugar and vanilla extract. Mix in the egg yolks and egg whites, one at a time. Pour the cheesecake batter into a springform pan lined with a classic graham cracker crust. Place the springform pan in a large roasting pan and fill it with hot water halfway up the sides of the pan. Bake the cheesecake at 325°F (163°C) for 45-50 minutes, or until the center is set.
- While the cakes and cheesecake are cooling, make the blueberry jam filling. Combine the blueberries, granulated sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 10 minutes. Let it cool completely.
- In a stand mixer, beat the butter until creamy. Gradually add the powdered sugar, 2 tablespoons of the blueberry jam, and vanilla extract, beating until smooth. Add the cream cheese one square at a time until fully incorporated. Scrape down the sides of the bowl and mix until the frosting is soft and fluffy.
- Once the cake layers and cheesecake layer have cooled, place one cake layer on a serving plate. Spread a thin layer of the blueberry jam filling over the top. Place the cheesecake layer on top, then spread another thin layer of blueberry jam. Place the second cake layer on top of the cheesecake.
- Frost the top and sides of the cake with a crumb layer of frosting. Refrigerate the cake for at least 30 minutes to set the frosting. Then, frost the cake with the remaining frosting and refrigerate again for at least 30 minutes before serving.
- To finish, top the cake with the remaining blueberries and any leftover blueberry jam. Serve individual slices with a dollop of whipped cream if desired.
- Enjoy your Blueberry Cheesecake Cake with Jam filling!!
- FOR THE SOURDOUGH VERSION:
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 148mgSodium: 492mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 6g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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