Lemon Blueberry Cheesecake Cake with Creamy Layers

Short Description
Lemon Blueberry Cheesecake Cake with Creamy Layers is a delightful fusion of zesty lemon cake, rich blueberry cheesecake, and luscious cream cheese frosting. This multi-layered dessert offers a harmonious blend of tartness and sweetness, making it an ideal centerpiece for any special occasion or gathering.

Why You’ll Love This Recipe
Vibrant Flavor Combination: The tartness of lemon complements the sweetness of blueberries, creating a balanced and refreshing taste.

Creamy and Moist Texture: The combination of moist lemon cake layers and creamy cheesecake provides a delightful mouthfeel.

Visually Appealing: The contrasting layers of yellow cake and purple blueberry cheesecake make for an eye-catching presentation.

Perfect for Celebrations: This cake is a showstopper, suitable for birthdays, holidays, or any festive event.

Make-Ahead Friendly: Components can be prepared in advance, allowing for easy assembly on the day of serving.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lemon Cake Layers:

1 box lemon cake mix (plus ingredients listed on the box)

Zest of 1 lemon

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Blueberry Filling:

1 1/2 cups fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 1 teaspoon water

For the Creamy Frosting:

1 cup heavy whipping cream

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

Directions
Prepare the Cheesecake Layer:

Preheat the oven to 325°F (163°C). Line a springform pan with parchment paper.

In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Pour the mixture into the prepared pan and bake for 40–45 minutes, or until the center is set.

Allow the cheesecake to cool completely, then refrigerate until firm.

Prepare the Lemon Cake Layers:

Prepare the lemon cake mix according to the package instructions, incorporating the lemon zest into the batter.

Divide the batter evenly between two 8-inch round cake pans.

Bake as directed on the package. Once baked, allow the cakes to cool completely on wire racks.

Prepare the Blueberry Filling:

In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice.

Cook until the blueberries release their juices and the mixture begins to simmer.

Stir in the cornstarch-water mixture and continue cooking until the filling thickens.

Remove from heat and let cool completely.

Prepare the Creamy Frosting:

In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Assemble the Cake:

Place one lemon cake layer on a serving plate.

Spread a layer of the blueberry filling over the cake.

Carefully place the chilled cheesecake layer on top of the blueberry filling.

Spread another layer of blueberry filling over the cheesecake.

Top with the second lemon cake layer.

Frost the top and sides of the assembled cake with the creamy frosting.

Garnish with additional blueberries and lemon zest, if desired.

Servings and Timing
Servings: 12

Prep Time: 1 hour

Cook Time: 1 hour 25 minutes

Total Time: Approximately 2 hours 25 minutes (plus cooling and chilling time)

Calories: Approximately 450 kcal per serving

Variations
Fresh Berry Medley: Substitute or add raspberries or blackberries to the blueberry filling for a mixed berry flavor.

Lemon Curd Layer: Spread a thin layer of lemon curd between the cake and cheesecake layers for added tartness.

Gluten-Free Option: Use a gluten-free lemon cake mix to accommodate dietary restrictions.

Mini Cakes: Create individual servings by assembling mini versions using cupcake tins.

Storage/Reheating
Storage: Store the assembled cake in the refrigerator, covered, for up to 5 days.

Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: Not recommended, as reheating may alter the texture and consistency of the cheesecake and frosting.

FAQs
Can I use homemade lemon cake instead of a box mix?
Yes, you can substitute the box mix with your favorite homemade lemon cake recipe. Ensure the cake layers are sturdy enough to support the cheesecake layer.

Can I use frozen blueberries for the filling?
Absolutely. If using frozen blueberries, do not thaw them before cooking, as this can lead to excess moisture in the filling.

How do I prevent the cheesecake layer from cracking?
To minimize cracking, avoid overmixing the batter, and do not open the oven door during baking. Allow the cheesecake to cool gradually in the oven with the door slightly ajar.

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