Description

This Lemon Blueberry Cheesecake Cake is a luscious triple-layer dessert featuring moist lemon cake, rich cheesecake, sweet blueberry filling, and a fluffy cream cheese frosting. A stunning cake perfect for spring and summer celebrations!

Ingredients

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 sugar
2 eggs
1 tsp vanilla extract

For the Blueberry Filling:

1 1/2 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
1/2 cup powdered sugar
1 tsp vanilla extract

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Instructions

Bake the Cheesecake Layer:
Preheat oven to 325°F (163°C). Line a springform pan with parchment paper.
Beat cream cheese, sugar, eggs, and vanilla until smooth.
Pour into pan and bake for 40–45 minutes until set. Let cool completely, then chill.
Prepare Lemon Cake Layers:
Prepare lemon cake mix according to box instructions, adding lemon zest to the batter.
Divide and bake in two 8-inch pans. Cool completely.
Make the Blueberry Filling:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries begin to burst.
Stir in cornstarch slurry and cook until thickened. Cool completely.
Make the Frosting:
Whip heavy cream until stiff peaks form. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold whipped cream into the cream cheese mixture until fluffy.
Assemble the Cake:
Layer one lemon cake, cheesecake, and then the second lemon cake.
Spread blueberry filling between the layers or as a topping.
Frost the entire cake with the creamy frosting. Chill before serving.

Notes

Chill cake for at least 1 hour before slicing for best texture. Garnish with fresh blueberries and lemon zest if desired.