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Lemon Blueberry Cheesecake Cake Recipe

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4.2 from 41 reviews

A delightful Lemon Blueberry Cheesecake Cake that combines the bright flavors of lemon and fresh blueberries with a creamy cheesecake layer sandwiched between two moist lemon cake layers. Finished with a tangy lemon cream cheese frosting, this cake is a refreshing and elegant dessert perfect for any occasion.

Ingredients

Lemon Cake

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

Cheesecake Layer

  • 16 ounces cream cheese (softened)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 cup heavy cream (very cold)
  • ¼ cup powdered sugar

Frosting

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

Instructions

  1. Prepare Lemon Cake Batter: Prepare the lemon cake batter according to the box directions and bake in two 9-inch round pans. Allow the cakes to cool completely before assembling.
  2. Make Blueberry Puree: In a medium saucepan, combine frozen blueberries and granulated sugar. Bring the mixture to a rolling boil and cook for 10 minutes, stirring frequently to prevent sticking. Remove from heat and set aside to cool for 10-15 minutes.
  3. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
  4. Combine Blueberry Puree with Cream Cheese: Add the cooled blueberry puree, lemon juice, and lemon zest to the cream cheese. Mix thoroughly until fully combined and smooth.
  5. Whip Heavy Cream: In a separate bowl, whip the very cold heavy cream together with powdered sugar until stiff peaks form, creating a stable whipped cream.
  6. Fold Whipped Cream into Cheesecake Mixture: Gently fold the whipped cream into the cream cheese and blueberry mixture until smooth and airy.
  7. Assemble Cake Layers: Place one lemon cake layer into the bottom of a springform pan. Pour and spread the cheesecake layer evenly over this cake layer.
  8. Add Second Cake Layer: Place the second lemon cake layer upside down on top of the cheesecake layer, gently pressing down to secure the layers together.
  9. Chill Cake: Refrigerate the assembled cake for at least 4 hours to allow the cheesecake layer to set properly.
  10. Make Frosting: In a large mixing bowl, whip together the butter and cream cheese until light and fluffy. Gradually add 4 cups of powdered sugar, lemon juice, and lemon zest, mixing until completely combined. Adjust consistency with additional powdered sugar if needed and taste to balance lemon flavor.
  11. Frost Cake: Remove the chilled cake from the springform pan and frost the top and sides evenly with the cream cheese frosting.
  12. Serve: Slice and enjoy this luscious lemon blueberry cheesecake cake chilled for best flavor and texture.

Notes

  • Use frozen blueberries for the puree as fresh blueberries might not produce the same intensity of flavor.
  • Ensure the heavy cream is very cold before whipping to achieve stiff peaks.
  • You can adjust the lemon zest and juice in the frosting to suit your preferred level of citrus tang.
  • This cake should be stored in the refrigerator and consumed within 3 days for optimal freshness.
  • Allow the cheesecake layer to set fully in the refrigerator to ensure clean slices when serving.

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