Lemon Blueberry Cheesecake Cake with Creamy Layers
Lemon Blueberry Cheesecake Cake is a delightful dessert that combines the bright flavors of lemon and blueberries with the creamy richness of cheesecake. This cake is perfect for any celebration, from birthdays to summer picnics. The layers come together beautifully, making it not just delicious but also a stunning centerpiece for your table.
Why Make This Recipe
Making this Lemon Blueberry Cheesecake Cake gives you a chance to impress your family and friends with your baking skills. The combination of tart lemon, sweet blueberries, and creamy cheesecake is irresistible. It’s a great way to enjoy seasonal fruits while creating a dessert that is both refreshing and satisfying. Plus, once you serve this cake, you’ll be sure to win everyone’s heart!
How to Make Lemon Blueberry Cheesecake Cake
Ingredients:
- 1 box lemon cake mix (plus ingredients as listed 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
Directions:
- Preheat your oven to 325°F (163°C). Prepare a springform pan for the cheesecake layer.
- In a mixing bowl, beat together the softened cream cheese, sugar, eggs, and vanilla extract until the mixture is smooth.
- Pour this mixture into the prepared springform pan and bake for 40–45 minutes. Once done, let it cool completely.
- In the meantime, prepare the lemon cake mix according to the package instructions. Make sure to add the lemon zest to the batter for extra flavor.
- Bake the lemon cake batter in two 8-inch round pans. Let these cool completely as well.
- In a saucepan, cook the blueberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice until bubbly. Stir in the cornstarch slurry to thicken the mixture. Once thickened, remove from heat and let it cool.
- Whip the heavy cream until it forms stiff peaks.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract, then gently fold in the whipped cream to create a fluffy frosting.
- Now, it’s time to assemble your cake! Start with one layer of lemon cake, add a layer of cheesecake, spoon on some blueberry filling, and then add another layer of lemon cake. Frost the top and sides with the creamy frosting.
- Chill the cake in the refrigerator before serving.
How to Serve Lemon Blueberry Cheesecake Cake
When you’re ready to serve the cake, slice it into wedges and place each piece on a plate. You can add fresh blueberries or a sprinkle of lemon zest on top for a nice touch. This cake tastes great on its own, but it also pairs well with a dollop of whipped cream.
How to Store Lemon Blueberry Cheesecake Cake
Store any leftovers in an airtight container in the refrigerator. The cake can last for up to 3–4 days, but it’s best enjoyed fresh. If you need to store it longer, consider freezing individual slices.
Tips to Make Lemon Blueberry Cheesecake Cake
- Make sure your cream cheese is at room temperature for easy mixing.
- Use fresh blueberries when possible for better flavor and texture.
- Be careful not to overmix the whipped cream; you want it to be light and fluffy.
- For an extra burst of lemon flavor, consider adding a bit of lemon extract to the cake batter.
Variation
Feel free to substitute the blueberries with other fruits, like raspberries or strawberries, for a different flavor profile. You can also make it gluten-free by using a gluten-free cake mix.
FAQs
1. Can I use store-bought cheesecake instead of making my own?
Yes, you can use store-bought cheesecake if you want to save time. Just layer it as you would with the homemade version.
2. Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and assemble the cake the next day.
3. Is it possible to make this cake without eggs?
Yes, you can use egg substitutes like applesauce or flaxseeds to replace the eggs in both the cake mix and the cheesecake layer.
Enjoy your baking and the delicious reward of this Lemon Blueberry Cheesecake Cake!
