Lemon and blueberry are one of those classic fruit pairings that always feels fresh, bright, and comforting. This Pressure Cooker Lemon Blueberry Cake Recipe brings together tender lemon cake, juicy fresh blueberries, a creamy cheesecake-style filling, and a buttery crumb topping. The result is a beautiful lemon blueberry crumb cake that works well as a light dessert, a coffee cake for brunch, or a special breakfast treat when you want something a little more indulgent.
The flavor is sweet, tangy, and rich without feeling too heavy. Fresh lemon zest and juice give the cake a clean citrus flavor, while the blueberries add natural sweetness and a pop of color. The cream cheese layer makes every slice soft and creamy in the center, and the crumb topping adds just the right amount of texture.
If you enjoy lemon blueberry muffins, blueberry bread, or simple fruit-filled coffee cakes, this recipe is a wonderful option to add to your baking list. It looks impressive when sliced, but the steps are easy to follow when prepared in layers.
This recipe includes a rich lemon cake base, cream cheese filling, fresh blueberries, and a buttery crumb topping.
Lemon Blueberry Cake Recipe
This lemon blueberry cake recipe takes a little time to prepare, but the finished cake is worth the effort. Each layer adds something special: a soft lemon cake, a smooth cream cheese center, fresh blueberries, and a sweet crumb topping. It is the kind of cake that feels homemade, cozy, and special enough to serve to guests.
Fresh lemons are recommended for the best flavor. Bottled lemon juice can work in a pinch, but fresh lemon juice and zest give the cake a lighter, brighter taste. The zest is especially important because it adds fragrant citrus flavor throughout the batter and the cream cheese filling.
Fresh blueberries are also the best choice for this lemon blueberry cake. Frozen blueberries can be used if needed, but they may release more juice and change the color of the cake batter. Fresh blueberries help keep the cake lighter in appearance while still adding sweet blueberry flavor in every bite.
This cake is prepared in a 9-inch springform pan, which makes it easier to remove and slice cleanly. Be sure to line the pan with parchment paper and spray it well with baking spray before adding the batter. Because the cake has several layers, preparing the pan properly helps the finished dessert hold its shape.
Ingredients for Lemon Blueberry Cake Recipe are listed in the printable recipe below.
Directions for Lemon Blueberry Cake Recipe
Crumb Topping Instructions:
Preheat the oven to 350 degrees. Line a 9-inch springform pan with parchment paper and spray it with baking spray. Set the prepared pan aside.
In a large mixing bowl, combine the melted butter, flour, light brown sugar, and vanilla. Mix until the ingredients form a crumbly texture.
Cover the crumb topping and set it aside while you prepare the cake batter and filling.
Lemon Cake Instructions:
In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set the dry ingredients aside.
Using a stand mixer, combine the melted butter, canola oil, sugar, eggs, vanilla, lemon extract, sour cream, lemon zest, and lemon juice. Mix until smooth and well combined.
Gradually add the flour mixture to the wet ingredients. Mix just until combined, being careful not to overmix the batter. Set the lemon cake batter aside.
Blueberry Cheesecake Filling Instructions:
Using a stand mixer, beat together the softened cream cheese, sugar, egg, and lemon zest until the mixture is smooth and creamy.
Directions for Building the Cake:
Pour about two-thirds of the lemon cake batter into the prepared springform pan and spread it evenly.
Spoon the cream cheese filling into the center of the cake batter. Spread it gently, keeping the filling mostly in the middle so the cake can bake around it.
Sprinkle the fresh blueberries over the cream cheese filling.
Pour the remaining cake batter over the blueberries and spread it gently across the top.
Finish by sprinkling the crumb topping evenly over the batter.
Bake for 75 minutes, or until the cake is set and the crumb topping is golden. Allow the cake to cool before slicing so the cream cheese layer has time to firm up.
This lemon blueberry cake with cream cheese filling is a lovely dessert for brunches, potlucks, birthday parties, family gatherings, or a simple weekend treat. The combination of lemon, blueberries, cheesecake filling, and crumb topping makes every slice flavorful and satisfying.
Don’t miss our other favorite Cake Recipes!
Strawberry Cake with Whipped Cream Cheese Frosting
Mini Blueberry Coffee Cakes
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Pressure Cooker Lemon Blueberry Cake Recipe
Ingredients
- Crumb topping ingredients:
- 1/2 C unsalted sweet cream butter melted
- 1 1/2 C flour leveled
- 3/4 C light brown sugar packed
- 1 tsp vanilla
- Lemon cake ingredients:
- 1/4 C unsalted sweet cream butter melted
- 1/4 C canola oil
- 1 C sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp pure lemon extract
- 1 C full-fat sour cream
- 2 large lemons, zested and juiced
- 2 C flour leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- Cream cheese filling ingredients:
- 1 8 oz package cream cheese softened
- 1/4 C sugar
- 1 large egg
- 1 large lemon zested
- 1 C fresh blueberries
Instructions
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Preheat the oven to 350 degrees. Line a 9-inch springform pan with parchment paper and spray it with baking spray. Set aside.
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In a large bowl, combine melted butter, flour, light brown sugar, and vanilla. Mix until crumbly, then cover and set aside.
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In a medium bowl, combine flour, baking powder, baking soda, and sea salt. Set aside.
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Using a stand mixer, mix the butter, oil, sugar, eggs, vanilla, lemon extract, sour cream, lemon zest, and lemon juice until combined.
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Gradually add the flour mixture and mix just until the batter comes together.
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For the filling, beat the cream cheese, sugar, egg, and lemon zest until smooth.
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Pour two-thirds of the cake batter into the prepared springform pan.
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Spread the cream cheese filling into the center of the batter.
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Sprinkle the fresh blueberries over the cream cheese layer.
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Pour the remaining cake batter over the blueberries.
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Add the crumb topping evenly over the top.
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Bake for 75 minutes. Cool before slicing and serving.
MORE YUMMY BLUEBERRY RECIPES:
Lemon Blueberry Muffins
Blueberry Bread with Raspberries
Mini Blueberry Coffee Cakes
Enjoy this lemon blueberry cake when you want a dessert that feels bright, homemade, and comforting. The fresh lemon flavor, sweet blueberries, creamy filling, and crumb topping make it a memorable cake for any occasion.
