Blueberry Lemon Cheesecake Cake

Ingredients

• 2 box White or vanilla cake mix (Betty Crocker brand recommended; quantities below are for one cake, but recipe requires two)
• 6 Eggs (3 eggs per cake)
• 2 tbsp Vanilla extract or bean paste (1 tbsp per cake)
• 2 cup Milk of choice (1 cup per cake)
• 2 tbsp Lemon juice (Freshly squeezed; 1 tbsp per cake)
• 2 Lemon zest (Zest of 1 lemon per cake)
• 1 cup Unsalted butter (Melted; 1 stick (1/2 cup) per cake; Kerrygold recommended)
• 2 cup Blueberries (Washed and flour coated; 1 cup per cake)
• 1 cup Blueberries (Washed; for compote)
• 4 tbsp Water (For compote)
• 2 tbsp White sugar (For compote)
• 1 tbsp Lemon juice (For compote)
• Cornstarch slurry (To thicken the sauce)
• 24 oz Cream cheese (3 blocks (8oz each), softened; Philadelphia brand recommended)
• 0.5 cup White sugar (For cheesecake)
• 1 tbsp Lemon juice (For cheesecake)
• 1 Lemon zest (Zest of 1 lemon; for cheesecake)
• 1 tbsp Vanilla extract or bean paste (For cheesecake)
• 0.333 cup Heavy cream (For cheesecake)
• 0.333 cup Sour cream (For cheesecake)
• 5 Eggs (For cheesecake; added in stages)
• 400 g Unsalted butter (2 blocks (200g each), softened; for buttercream)
• 1 tsp Vanilla extract or bean paste (For buttercream)
• 4 cup Powdered sugar (For buttercream)
• Fresh blueberries (For garnish)
• Lemon slices (For garnish)
• White chocolate (Chopped; for garnish)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Prepare two 8x3 inch baking pans by spraying them with non-stick spray.

2. 2

   Prepare the first cake batter: In a large bowl, combine 1 box of cake mix, 3 eggs, 1 tbsp vanilla, 1 cup milk, 1 tbsp lemon juice, and the zest of 1 lemon. Add 1/2 cup melted butter and mix until smooth.

3. 3

   Gently fold in 1 cup of washed and flour-coated blueberries into the batter.

4. 4

   Pour the batter into one prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Repeat steps 2-4 for the second cake.

5. 5

   Allow both cakes to cool on the counter for 30 minutes. Remove them from the pans and place them in the fridge to chill.

6. 6

   Make the blueberry compote: In a small saucepan over medium heat, combine 1 cup blueberries, 4 tbsp water, 2 tbsp sugar, and 1 tbsp lemon juice.

7. 7

   Stir in a cornstarch slurry and continue mixing until the sauce begins to thicken. Transfer to a bowl and place in the fridge to cool and set.

8. 8

   Prepare the cheesecake: In a large bowl or stand mixer, blend 3 softened blocks of cream cheese and 1/2 cup white sugar until smooth and lump-free.

9. 9

   Add 1 tbsp lemon juice, lemon zest, 1 tbsp vanilla, 1/3 cup heavy cream, and 1/3 cup sour cream. Blend until combined.

10. 10

    Incorporate 5 eggs, adding 3 first and blending, then adding the remaining 2 and blending until smooth.

11. 11

    Spray another 8x3 inch pan. Pour half of the cheesecake batter into the pan. Add half of the blueberry compote in dollops and swirl with a knife.

12. 12

    Add the remaining cheesecake batter on top, followed by the rest of the blueberry compote. Swirl again.

13. 13

    Bake the cheesecake at 350°F (175°C) for 1 hour. Cool on the counter for 30 minutes, remove from the pan, and place in the freezer for 3-4 hours to set completely.

14. 14

    Make the buttercream: Blend 400g softened butter, 1 tsp vanilla, and 4 cups powdered sugar until smooth and stiff peaks form.

15. 15

    Assemble the cake: Level the two lemon-blueberry cakes by cutting off the domed tops. Place a small amount of frosting on a cake board to act as glue.

16. 16

    Place the first cake layer down, spread a layer of frosting, then place the frozen cheesecake layer on top. Add more frosting and top with the second cake layer.

17. 17

    Frost the entire exterior of the cake with the remaining buttercream.

18. 18

    Garnish the top with buttercream swirls, fresh blueberries in the center, lemon slices, chopped white chocolate, and extra lemon zest.

Notes

The recipe for the cake layers is written for one cake, but you must make two total for the assembly. Ensure the cheesecake layer is fully frozen (3-4 hours) before attempting to stack the cake to maintain structural integrity.

Nutrition per serving

• dessert
• cake
• cheesecake
• blueberry
• lemon
• baked
• celebration
• layered cake