This cake is a dreamy fusion of two beloved desserts: a moist lemon cake and a luscious blueberry cheesecake. Sandwiched between layers of zesty lemon cake is a creamy cheesecake packed with blueberries, all topped with a light and fluffy cream cheese frosting. It’s perfect for spring and summer celebrations, brunches, or any time you want to impress with a vibrant, fruity dessert.
Ingredients:
For the Lemon Cake Layers:
- 1 box lemon cake mix (plus ingredients listed on the box)
- Zest of 1 lemon
For the Blueberry Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup fresh or frozen blueberries
- 2 tbsp all-purpose flour
- ¼ cup sour cream
- ¼ cup heavy cream
For the Blueberry Filling:
- 1½ 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
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional: lemon zest for garnish
Instructions:
1. Prepare the Lemon Cake Layers
- Preheat oven according to the cake mix instructions.
- Prepare the lemon cake batter as directed on the box, stirring in the lemon zest.
- Divide the batter between two greased 8-inch round cake pans.
- Bake as directed, then let cool completely on wire racks.
2. Make the Blueberry Cheesecake Layer
- Preheat oven to 325°F (163°C).
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, flour, sour cream, and heavy cream until smooth.
- Gently fold in the blueberries.
- Pour into a greased 9-inch springform pan and bake for 35–40 minutes, or until set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 2 hours or overnight.
3. Cook the Blueberry Filling
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook for about 5 minutes until the berries release their juices.
- Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
- Remove from heat and let cool.
4. Whip the Creamy Frosting
- In a chilled bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
5. Assemble the Cake
- Place one lemon cake layer on a serving plate.
- Carefully spread the cheesecake layer on top.
- Spoon the blueberry filling evenly over the cheesecake.
- Top with the second lemon cake layer.
- Frost the entire cake with the creamy frosting, smoothing the top and sides.
- Garnish with fresh blueberries and lemon zest if desired.
- Chill for at least 1 hour before slicing.
Timing & Servings:
- Prep Time: 30 minutes
- Bake Time: 40–50 minutes
- Cooling & Assembly: 2 hours
- Total Time: ~3 hours
- Serves: 10–12
Variations:
- Swap blueberries for mixed berries or raspberries.
- Add a layer of lemon curd for extra zing.
- Use gluten-free cake mix for a gluten-free version.
- Decorate with edible flowers or piped rosettes for a festive touch.
Would you like a visual guide or a printable version of this recipe? Or maybe a tropical twist with mango or coconut?