Lemon Blueberry Cheesecake Cake with Creamy Layers
A delightful dessert that combines tangy lemon, juicy blueberries, and rich cream cheese in a layered cake.
Servings: 8 servings
Equipment
- 8-inch round cake pans
- Mixing Bowls
- Saucepan
Ingredients
Cake Ingredients
- 1 box lemon cake mix plus ingredients listed on the box
- 1 tbsp lemon zest from 1 lemon
Cheesecake Ingredients
- 16 oz cream cheese softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Blueberry Filling Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp sugar for blueberry filling
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
Frosting Ingredients
- 1 cup heavy whipping cream
- 8 oz cream cheese softened for frosting
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining with parchment paper.
- Prepare the lemon cake batter according to box instructions, adding in the zest of 1 lemon for extra flavor. Pour batter into one of the prepared pans and set aside.
- In a bowl, beat together 16 oz softened cream cheese and 1/2 cup sugar until smooth. Add in 2 eggs and 1 tsp vanilla extract, mixing until just combined. Pour this cheesecake mixture into the second pan.
- Bake both pans for about 25-28 minutes, or until the cake layer springs back and the cheesecake is just set in the center. Let both layers cool completely in their pans, then run a knife around the edges and carefully remove.
- While the cakes cool, make the blueberry filling: Combine 1 1/2 cups blueberries, 2 tbsp sugar, and 1 tbsp lemon juice in a saucepan. Cook over medium heat until the blueberries release their juices and begin to break down.
- Stir in the cornstarch mixed with water, and cook for 1-2 minutes until thickened. Remove from heat and let cool completely.
- For the creamy frosting, beat 1 cup heavy whipping cream until stiff peaks form. In a separate bowl, beat 8 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. Fold the whipped cream into the cream cheese mixture until fully blended.
- To assemble, place the lemon cake layer on a serving plate. Spread half of the frosting over the cake. Place the cheesecake layer on top, then spread the blueberry filling evenly over the cheesecake layer. Top with the remaining frosting, spreading it smoothly over the top and sides.
- Garnish with extra lemon zest or fresh blueberries if desired. Chill for at least 1 hour before serving for best texture and clean slices.
Notes
Room temperature cream cheese is key! Make sure it’s softened to avoid lumps in both the cheesecake layer and frosting.