Blueberry Cheesecake Cake Layers (Print Format)
Blueberry and cream cheese layers meet in a luscious dessert topped with fresh berries and rich buttercream.
# Ingredients:
→ Blueberry Cake
01 -
1 (15.25 oz.) box vanilla or white cake mix
02 -
3 eggs
03 -
1/3 cup oil
04 -
1 cup thawed blueberries for puree + water
05 -
1 cup fresh blueberries
06 -
pink food coloring -optional
→ Blueberry Cheesecake
07 -
24 oz. cream cheese-softened
08 -
3/4 cup sugar
09 -
1 Tablespoon corn starch
10 -
1 1/2 teaspoons vanilla
11 -
3 eggs-slightly beaten with a fork
12 -
1 1/4 cups fresh blueberries
→ Cream Cheese Buttercream
13 -
12 oz. full-fat brick style cream cheese-softened
14 -
1 cup unsalted butter-softened
15 -
1/4 teaspoon salt
16 -
3 1/2 - 4 1/2 cups powdered sugar
17 -
2 teaspoons vanilla extract
18 -
1 Tablespoon lemon zest-optional
19 -
fresh blueberries-for garnish
# Steps:
01 -
Preheat the oven to 350°F. Grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Place 1 cup frozen blueberries in a measuring jug, cover with water to 1 1/4 cup mark, and let them thaw. Transfer to a food processor and pulse into a puree. In a large mixing bowl, combine cake mix, oil, eggs, and blueberry puree. Mix for 2 minutes. If desired, add food coloring for a more intense purple hue. Fold in fresh blueberries and divide the mixture equally between prepared pans. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
02 -
Preheat the oven to 350°F. Grease an 8-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the pan in aluminum foil. In a mixing bowl, beat softened cream cheese together with vanilla, sugar, and corn starch until smooth. Add eggs and mix until combined, scraping the bowl as needed. Fold in fresh blueberries and pour the mixture into the springform pan. Smooth the top and bake for 50-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes. Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight.
03 -
Beat butter and cream cheese on medium speed until no lumps remain. Add vanilla, salt, and lemon zest (if using), mixing until combined. Gradually add powdered sugar until the desired sweetness and texture are achieved, scraping down the bowl as needed. Beat until smooth.
04 -
Place one cake layer on a serving plate and spread a thin layer of cream cheese frosting over the top. Add the blueberry cheesecake layer and spread another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting. Refrigerate for at least 45 minutes before slicing to maintain stability. Garnish with fresh blueberries if desired. Store in the refrigerator.
# Tips:
01 -
Allow the cheesecake to chill thoroughly for optimal texture and stability before assembling the layers.
02 -
Use food coloring sparingly to achieve a desired purple hue for the blueberry cake.