Description

This Lemon Blueberry Cheesecake Cake is a delightful layered dessert combining creamy cheesecake sandwiched between moist lemon cake layers, with a luscious homemade blueberry filling and smooth cream cheese frosting. Perfect for summer gatherings or special occasions, this cake offers a harmonious blend of tart lemon and sweet blueberries with a rich, creamy texture.

Ingredients

Scale

For the cheesecake layer:

16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the lemon cake layers:

1 box lemon cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs

For the blueberry filling:

1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water

For the cream cheese frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
3 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp lemon juice

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Instructions

Prepare the cheesecake layer: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract. Pour the cheesecake mixture into the prepared pan and bake for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow to cool completely. Then refrigerate until firm, preferably a few hours or overnight.
Bake the lemon cake layers: Raise the oven temperature to 350°F (177°C). In a bowl, prepare the lemon cake batter by combining the lemon cake mix, water, vegetable oil, and eggs. Mix until smooth and fully incorporated. Divide the batter evenly between two 9-inch round cake pans that have been greased and lightly floured. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
Make the blueberry filling: In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook for 5–6 minutes, stirring occasionally, until the blueberries begin to break down and release their juices. Stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer, stirring frequently, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely before assembly.
Prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add powdered sugar, continuing to beat until smooth and creamy. Mix in the vanilla extract and lemon juice, adjusting the amount of lemon juice to achieve a smooth and spreadable consistency.
Assemble the cake: Place one lemon cake layer on a serving plate or cake stand. Evenly spread half of the cooled blueberry filling over this layer. Carefully place the chilled cheesecake layer on top of the blueberry filling. Spread the remaining blueberry filling over the cheesecake layer. Top with the second lemon cake layer. Use the prepared cream cheese frosting to frost the top and sides of the entire cake evenly. For best flavor and texture, chill the assembled cake for at least an hour before serving.

Notes

For easier assembly and cleaner layering, prepare the cheesecake layer a day ahead and refrigerate overnight.
If using frozen blueberries, make sure to thaw and drain excess liquid before cooking the filling to avoid a watery filling.
Optional garnish: fresh blueberries and lemon zest sprinkled on top to enhance the presentation and flavor.
Ensure all cream cheese and butter are softened to room temperature before mixing to avoid lumps in the frosting and cheesecake batter.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American