Lemon Blueberry Cheesecake Unleavened Bread

Lemons and blueberries perfectly compliment one another, and this unleavened bread/cake recipe proves it! Subtle flavors pop in a taste bud symphony you will love. The best of both worlds, this bread/cake combines cake with cheesecake! With hints of lemon incorporated throughout, the recipe ties together two primary layers that can be topped with extra blueberry sauce and of course, whipped cream! We hope you enjoy this recipe as much as we did.

Lemon Cake Ingredients

  • 2 cups of granulated white sugar

  • 1.5 sticks softened butter

  • 3 eggs, room temperature

  • 1 tbsp lemon zest

  • 2 tbsp lemon juice

  • 2 tsp vanilla extract

  • 2.5 cups of cake flour

  • 1 cup oat milk

  • 1 pinch of salt


  • Preheat oven to 350°F, and grease a 9×13 pan.
  • In a mixer, combine your sugars and butter until whipped. You should have a pale fluffy color/texture. It generally takes my mixer about 10 minutes to get to this point, however, you mixer may be stronger than mine. You know you are good if the mixture looks more whippy and not grainy like sand.
  • Beat eggs in one at a time until fully incorporated, followed by vanilla extract, lemon zest, and lemon juice directly afterward.
  • Add salt to flour and then slowly add in flour and milk to the batter in alternating fashion until both are gone.
  • Pour mixture into pan and add to oven.
  • Bake for 45-50 minutes or until toothpick comes out clean. My oven normally cooks it perfectly at 50 minutes.
  • Once the cake passes the toothpick test, remove and allow to cool completely.
  • Once cooled, pour the cheesecake mixture (see below) onto the cooled cake and set in the refrigerator for at least two hours or overnight.
  • Once set, remove bread/cake, cut, and dress with extra blueberry sauce and a dollop of whipped cream. Enjoy!

Blueberry + Cheesecake Topping Ingredients

  • 3 cups fresh blueberries

  • 2 tbsp butter

  • 1 tsp lemon zest

  • 1 cups of granulated white sugar

  • 1 tbsp cornstarch

  • 2 packs of cream cheese, softened

  • 1 tsp lemon extract

  • 1 tsp vanilla extract

  • Powdered sugar (added to sweeten cream cheese mixture at the end if desired. I used maybe a tablespoon and change, but use until the mixture achieves the sweetness you desire.


  • Add butter to small sauce pan and melt over medium heat. Immediately add blueberries and allow to cook and blister for 5 minutes.
  • Once blueberries are nicely blistered and sauce begins to form (after about 5 mins), add zest and sugar and thoroughly combine. Cook for 5-7 minutes.
  • Stir in cornstarch completely and turn off heat. Set aside and allow to cool.
  • Add cream cheese to a separate bowl and add vanilla and lemon extracts and combine. Add powdered sugar to sweeten if desired. I added about 2 tablespoons or so in my case, as I don’t like anything too sweet. Add half or so of cooled blueberry mixture to to cream cheese mixture and thoroughly combine. Set aside until ready to pour on top of cooled bread/cake.
  • Save the remaining half of the blueberry mixture for topping and refrigerate.

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