Description
A delightful dessert that combines layers of fluffy blueberry cake with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 (15.25 oz.) box vanilla or white cake mix
- 3 large eggs
- 1/3 cup oil
- 1 cup thawed frozen blueberries + water (for puree)
- 1 cup fresh blueberries
- Pink food coloring (optional)
- 24 oz. cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon corn starch
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1 1/4 cups fresh blueberries
- 12 oz. full-fat brick-style cream cheese, softened
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3 1/2 to 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (optional)
- Fresh blueberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
- Place 1 cup of frozen blueberries in a measuring jug, cover with water until the total volume reaches 1 1/4 cups, and let it sit until thawed. Pulse into a puree.
- In a large mixing bowl, combine the cake mix, eggs, oil, and blueberry puree. Mix for 2 minutes until smooth. Optionally, add pink food coloring.
- Fold in 1 cup of fresh blueberries. Divide the batter evenly between the prepared pans. Bake for about 35 minutes until a toothpick comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
- For the cheesecake, preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line with parchment paper. Wrap the pan tightly in aluminum foil.
- In a large bowl, beat cream cheese with vanilla, sugar, and cornstarch until smooth. Add eggs, mix well, then fold in fresh blueberries. Pour cheesecake batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes until the center is set. Turn off the oven, leave the cheesecake inside with the door ajar for 30 minutes, then cool to room temperature and refrigerate for at least 4 hours.
- For the buttercream, beat softened butter and cream cheese until smooth. Add vanilla, salt, and lemon zest if using. Gradually add powdered sugar until desired consistency is achieved.
- To assemble, place one layer of blueberry cake on a serving plate, spread cream cheese frosting on top, add the cheesecake layer, another layer of frosting, and then the second cake layer. Frost the entire cake and decorate with fresh blueberries. Chill for at least 45 minutes before serving.
Notes
Use fresh blueberries for the best flavor. Make sure your cream cheese is softened to room temperature for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: blueberry, cheesecake, cake, dessert, fresh, summer