Lemon Blueberry Cheesecake Cake
A delightful dessert that combines the zesty flavor of lemon with sweet blueberries and a creamy cheesecake layer.
Ingredients
For the Cake Base
- 1 box lemon cake mix plus ingredients as directed on the box
- 1 whole zest of 1 lemon adds aromatic brightness
For the Cheesecake Layer
- 16 oz cream cheese, softened provides creamy texture
- 1/2 cup sugar sweetens the cheesecake
- 2 large eggs for binding and moisture
- 1 tsp vanilla extract introduces aromatic flavor
For the Blueberry Filling
- 1 1/2 cups fresh or frozen blueberries juicy and sweet filling
- 2 tbsp sugar enhances natural sweetness
- 1 tbsp lemon juice intensifies lemon flavor
- 1 tsp cornstarch mixed with 1 tsp water for thickening
For the Frosting
- 1 cup heavy whipping cream for fluffy frosting
- 8 oz cream cheese, softened maintains creamy consistency
- 1/2 cup powdered sugar contributes sweetness
- 1 tsp vanilla extract adds depth and flavor
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Line a springform pan with parchment paper.
- In a mixing bowl, beat together cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
Bake Cheesecake Layer
- Pour the cheesecake mixture into the prepared pan and bake for 40 to 45 minutes.
- Remove from the oven and allow it to cool completely.
Prepare Lemon Cake
- Prepare the lemon cake mix according to package instructions, adding the lemon zest.
- Pour the batter evenly into two 8-inch cake pans and bake for 25 to 30 minutes or until golden brown.
- Let the cakes cool.
Make Blueberry Filling
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook until bubbly.
- Add the cornstarch slurry to thicken and allow to cool.
Prepare Frosting
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped cream until well combined.
Assemble Cake
- Place the first lemon cake layer on a serving plate.
- Top with the cheesecake layer followed by the blueberry filling.
- Place the second lemon cake layer on top.
- Coat the entire cake with the creamy frosting and chill in the refrigerator for at least 1 hour before serving.
Notes
Chill the cream cheese before use for a smoother batter. You can make the cheesecake and cake layers a day in advance.