Lemon Blueberry Cheesecake Cake with Creamy Layers

Why You’ll Love This Recipe

This cake offers the best of both worlds: the bright, citrusy flavor of lemon cake and the rich indulgence of cheesecake. The fresh blueberry filling adds a burst of fruity sweetness and a beautiful color contrast. Finished with a light yet creamy frosting, this layered cake is elegant, flavorful, and surprisingly easy to make with a boxed cake mix as the base.

Ingredients

For the lemon cake layers:
1 box lemon cake mix (plus ingredients listed on box)
Zest of 1 lemon

For the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract

For the blueberry filling:
1 1/2 cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tsp water

For the creamy frosting:
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven according to the cake mix instructions. Prepare cake batter as directed on the box, adding lemon zest to the mix.
2. Pour batter into two greased 8-inch round cake pans and bake as per package instructions. Let cakes cool completely.
3. For the cheesecake layer, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract. Pour into a greased 9-inch springform pan. Bake at 325°F (163°C) for 35-40 minutes or until set but slightly jiggly in the center. Cool completely.
4. To make the blueberry filling, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries release juice, about 5 minutes. Stir in cornstarch mixture and cook until thickened, about 1-2 minutes. Remove from heat and cool.
5. For the frosting, whip the heavy cream until stiff peaks form. In another bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold whipped cream into cream cheese mixture until combined.
6. To assemble: place one lemon cake layer on a serving plate, spread the cheesecake layer over it, then spoon the blueberry filling evenly over the cheesecake. Top with the second cake layer.
7. Frost the entire cake with the creamy frosting, smoothing the sides and top. Chill for at least 1 hour before serving.

Servings and Timing

Serves 10-12.
Preparation time: 30 minutes
Baking time: 40-50 minutes (cake and cheesecake)
Cooling and assembly time: 2 hours
Total time: Approximately 3 hours

Variations

• Use mixed berries instead of just blueberries for a different fruit flavor.
• Add lemon curd between the layers for extra lemony richness.
• Top with fresh blueberries and lemon zest for garnish.
• Use gluten-free lemon cake mix to make the cake gluten-free.
• Swap the cream cheese frosting for a whipped mascarpone frosting for a different texture.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for best texture and flavor. This cake is best enjoyed chilled and should not be frozen due to the creamy layers.

FAQs

Can I use frozen blueberries?

Yes, thaw and drain excess liquid before cooking the filling.

Can I make the cheesecake layer ahead of time?

Yes, it can be prepared and refrigerated overnight.

Is the cake mix necessary?

You can bake lemon cake from scratch, but using a mix simplifies the process.

How do I prevent the cheesecake from cracking?

Bake the cheesecake at a lower temperature and avoid overbaking.

Can I substitute heavy cream in the frosting?

Heavy cream is needed for whipping; substitutes won’t whip as well.

Can I prepare this cake without a springform pan?

Yes, but a springform pan makes removing the cheesecake layer easier.

Can I use low-fat cream cheese?

Full-fat cream cheese yields the best texture and flavor.

How do I keep the blueberry filling from being runny?

Cook the filling with cornstarch until thickened and cool completely before layering.

Can I make this cake vegan?

This recipe uses dairy and eggs; substitutions are possible but will change texture and flavor.

Can I freeze leftovers?

Freezing is not recommended due to the creamy cheesecake and frosting layers.

Conclusion

The Lemon Blueberry Cheesecake Cake with Creamy Layers is a stunning, flavorful dessert combining bright citrus, rich cheesecake, and fresh berries in a moist cake. Easy to assemble with a boxed cake mix, it’s perfect for celebrations or any time you want a show-stopping treat. This cake’s creamy layers and fruity filling create a delightful balance that’s sure to impress everyone at your table.

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