Blueberry Lemon Cheesecake Cake

Steps

Baking the Cakes

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)). 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.

   Start 35-minute timer
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.

   Start 30-minute timer

Blueberry Compote

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.

Cheesecake Layer

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 (180 °C) (175°C (350 °F)) 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.

    Start 1-hour timer
14. 14

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

Buttercream & Assembly

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.