Description
This Lemon Blueberry Cheesecake Cake is a show-stopping dessert, combining layers of moist lemon cake, creamy cheesecake, and a sweet blueberry filling, all topped with a light, fluffy frosting. The perfect balance of tangy, sweet, and creamy, this dessert is perfect for any occasion!
Ingredients
- 1 box lemon cake mix (plus ingredients as directed on the box)
- Zest of 1 lemon
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper. In a bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract until smooth. Pour the mixture into the prepared springform pan and bake for 40–45 minutes, or until the cheesecake layer is set. Let it cool completely.
- Follow the instructions on the lemon cake mix box, adding the zest of 1 lemon to the batter for extra flavor. Bake the cake in two 8-inch round pans, as directed. Let the cakes cool completely.
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the mixture becomes bubbly. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until thickened. Remove from heat and let the filling cool.
- In a large bowl, whip the heavy whipping cream to stiff peaks. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until combined.
- Start by placing one lemon cake layer on a serving platter. Spread the cheesecake layer on top of the cake, followed by a generous layer of the blueberry filling. Add the second lemon cake layer on top.
- Frost the entire cake with the creamy frosting. Chill the cake for at least 1 hour before serving to allow the layers to set and the flavors to meld together.
Notes
- For extra flavor, you can also add some fresh lemon zest to the frosting.
- You can use store-bought lemon curd as a substitute for the blueberry filling for a different twist.
- This cake is perfect for celebrations, potlucks, or any special occasion!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
