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Slice of Lemon Blueberry Cheesecake with creamy layers and fresh blueberries

Lemon Blueberry Cheesecake Cake with Creamy Layers

  • Author: Sarah Mendez
  • Total Time: 3 hours (including cooling and chilling)
  • Yield: 12 servings 1x

Description

This Lemon Blueberry Cheesecake Cake combines zesty lemon cake layers, a creamy cheesecake center, and a luscious blueberry filling—all topped with a rich cream cheese frosting. It’s the perfect dessert for spring, summer, or any time you want to impress your guests with a beautiful and flavorful cake.

Ingredients

Scale

Essential Ingredients:

  • 1 box lemon cake mix (plus ingredients listed on the box: usually eggs, oil, water)
  • Zest of 1 lemon
  • Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Blueberry Filling:
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tsp water (slurry)
  • Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Optional Add-Ons:

  • Fresh mint leaves for garnish
  • Extra lemon zest for topping
  • Additional blueberries for decoration

Instructions

  1. Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Beat 16 oz cream cheese with 1/2 cup sugar until smooth. Add 2 eggs and 1 tsp vanilla extract; beat until combined. Pour into pan and bake for 35–40 minutes or until set. Cool completely and refrigerate.
  2. Make the Cake Layers: Prepare the lemon cake mix as directed on the box. Stir in lemon zest. Divide into two 9-inch round cake pans and bake according to package directions. Let cool completely.
  3. Make the Blueberry Filling: In a small saucepan, combine blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook over medium heat until berries start to break down. Stir in cornstarch slurry and cook until thickened. Let cool.
  4. Make the Frosting: Beat 8 oz softened cream cheese until smooth. In a separate bowl, whip 1 cup heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Fold whipped cream into cream cheese until smooth.
  5. Assemble the Cake: Place one lemon cake layer on a serving plate. Spread a layer of frosting, then add the cheesecake layer. Spread blueberry filling on top. Add second cake layer. Frost the top and sides with remaining cream cheese frosting.
  6. Garnish: Decorate with additional blueberries, lemon zest, and mint leaves if desired. Chill for at least 1 hour before serving for clean slices.

Notes

  • Cheesecake layer can be made a day ahead for convenience.
  • Frozen blueberries work great—no need to thaw before cooking the filling.
  • For a lighter version, use whipped topping instead of homemade whipped cream in the frosting.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 38g
  • Sodium: 350mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 53g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 115mg

Keywords: Lemon Blueberry Cheesecake Cake, Layered Cake, Spring Dessert, Lemon Cake with Cheesecake, Blueberry Cheesecake Cake

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Find it online: https://dishef.com/lemon-blueberry-cheesecake-cake-creamy-layers/