Lemon Blueberry Cheesecake Cake
Moist lemon cakes, tangy blueberry cheesecake filling, and tart lemon cream cheese frosting make up the layers of this delightful Lemon Blueberry Cheesecake Cake. It’s easier to make than you think and perfect for spring and summer.
Servings: 10 to 12 slices
Calories: 808kcal
Ingredients
- 15.25 ounce lemon cake mix plus ingredients listed on the box
No Bake Cheesecake Layer:
- 2 cups blueberries frozen
- 1 cup granulated sugar
- 16 ounces cream cheese softened
- 2 Tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 cup heavy cream very cold
- ¼ cup powdered sugar
Lemon Cream Cheese Frosting:
- ½ cup salted butter room temperature
- 8 ounces cream cheese room temperature
- 4-4 ½ cups powdered sugar
- ¼ cup lemon juice plus more to taste
- 3 Tablespoon lemon zest plus more to taste
Instructions
- Prepare the lemon cake batter according to the box directions and bake in two 9 inch round pans. Cool completely.
- Make the blueberry puree by adding frozen blueberries and granulated sugar into a medium sized sauce pan.
- Bring mixture to a rolling boil and cook for 10 minutes, stirring frequently. Set aside to cool for 10-15 minutes.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the blueberry puree, lemon juice, and lemon zest and mix until fully combined.
- In a separate bowl, whip the very cold heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth.
- Place one of the 9 inch cakes into the bottom of a springform pan. Pour the cheesecake layer over top of the cake layer.
- Turn the second cake upside down before placing it on top of the cheesecake layer. Gently press down on the layer to secure it.
- Refrigerate for at least 4 hours to set.
- Once the cake has set, make the frosting.
- Whip together the butter and cream cheese until light and fluffy in a large mixing bowl.
- Slowly add in 4 cups of powdered sugar, lemon juice, and lemon zest until completely combined. Add in more powdered sugar if you would like to thicken it slightly. Taste and adjust the lemon flavor if needed.
- Take the cake out of the springform pan and frost the top and sides with the cream cheese frosting. Slice and enjoy.
Notes
Store lemon blueberry cheesecake cake in the fridge for up to 4 days.
Nutrition
Calories: 808kcal | Carbohydrates: 131g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 702mg | Potassium: 255mg | Fiber: 2g | Sugar: 106g | Vitamin A: 1027IU | Vitamin C: 9mg | Calcium: 234mg | Iron: 1mg