Description

This lemon blueberry cheesecake cake combines the bright citrus flavor of lemon cake with a rich, creamy cheesecake layer swirled with juicy blueberries. It’s the perfect dessert for spring and summer gatherings, offering a refreshing twist on two classic favorites.

Ingredients

1 box lemon cake mix
3 eggs
1/3 cup oil
1 cup fresh or frozen blueberries
8 oz cream cheese, softened
1/2 cup sugar

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch round or springform pan.
In a mixing bowl, prepare the lemon cake batter according to box instructions using eggs and oil.
In a separate bowl, beat cream cheese and sugar until smooth and creamy.
Pour half of the lemon cake batter into the prepared pan.
Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife.
Sprinkle the blueberries evenly over the top.
Pour the remaining cake batter over the top and smooth it out.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Notes

For extra lemon flavor, add 1 tsp lemon zest to the batter.
Use parchment at the bottom of the pan for easy removal.
Fresh blueberries work best, but frozen can be used if lightly tossed in flour to prevent sinking.