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Lemon Blueberry Cheesecake Cake Recipe

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4 from 8 reviews

This Lemon Blueberry Cheesecake Cake is a delightful layered dessert combining zesty lemon cake with a smooth blueberry-infused cheesecake center and topped with a creamy lemon cream cheese frosting. Perfect for special occasions or a refreshing treat, it brings together tart lemon flavors and sweet blueberries in a luscious, visually appealing cake.

Ingredients

Lemon Cake

  • 15.25 ounces lemon cake mix (plus ingredients listed on the box)
  • 2 cups frozen blueberries

Blueberry Puree

  • 2 cups frozen blueberries
  • 1 cup granulated sugar

Cheesecake Layer

  • 16 ounces cream cheese, softened
  • Blueberry puree (prepared from above)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 cup heavy cream, very cold
  • ¼ cup powdered sugar

Cream Cheese Frosting

  • ½ cup salted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 4 to 4½ cups powdered sugar
  • ¼ cup lemon juice (plus more to taste)
  • 3 tablespoons lemon zest (plus more to taste)

Instructions

  1. Prepare Cake Batter: Prepare the lemon cake batter according to the instructions on the box, then divide the batter evenly and bake in two 9-inch round pans. Allow the cakes to cool completely before proceeding.
  2. Make Blueberry Puree: In a medium saucepan, combine frozen blueberries and granulated sugar. Bring the mixture to a rolling boil over medium heat, stirring frequently to prevent sticking, and cook for 10 minutes. Remove from heat and set aside to cool for 10 to 15 minutes.
  3. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer.
  4. Combine Cheesecake Ingredients: Add the cooled blueberry puree, lemon juice, and lemon zest to the cream cheese bowl, mixing until fully incorporated and smooth.
  5. Whip Heavy Cream: In a separate chilled bowl, whip the very cold heavy cream along with ¼ cup powdered sugar until stiff peaks form, ensuring the cream is light and fluffy.
  6. Fold Whipped Cream into Cheesecake Mixture: Gently fold the whipped cream into the cream cheese and blueberry mixture until smooth and evenly combined without deflating the cream.
  7. Assemble Cake Layers: Place one 9-inch baked lemon cake layer into the bottom of a springform pan. Pour the prepared cheesecake mixture evenly over this cake layer.
  8. Add Second Cake Layer: Take the second lemon cake layer, turn it upside down, and gently place it on top of the cheesecake layer. Press lightly to secure all layers together.
  9. Chill to Set: Refrigerate the assembled cake for at least 4 hours, or until the cheesecake layer is fully set and firm.
  10. Prepare Frosting: In a large mixing bowl, whip together room temperature butter and cream cheese until light and fluffy.
  11. Add Flavor and Powdered Sugar: Slowly incorporate 4 cups of powdered sugar, lemon juice, and lemon zest to the butter and cream cheese mixture. Mix until smooth. Adjust by adding more powdered sugar if you desire a thicker consistency and taste to adjust lemon flavor as preferred.
  12. Frost Cake: Remove the chilled cake from the springform pan and frost the top and sides generously with the prepared cream cheese lemon frosting.
  13. Serve: Slice and enjoy or store refrigerated until serving.

Notes

  • Use very cold heavy cream for best whipping results.
  • If fresh blueberries are used instead of frozen, increase cooking time slightly for puree.
  • Ensure all cream cheese used for frosting is at room temperature to avoid lumps.
  • Chilling time can be extended overnight for firmer cheesecake layer.
  • The cake is best stored in the refrigerator and served chilled.

Find it online: https://cozyplatter.com/lemon-blueberry-cheesecake-cake-recipe/