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blueberry cheesecake layer cake

Blueberry Cheesecake Layer Cake

  • Author: David
  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings 1x

Description

This showstopping blueberry cheesecake layer cake features tender vanilla cake, a luscious blueberry swirl cheesecake filling, and dreamy cream cheese frosting. Perfect for birthdays, brunches, or any celebration, it’s surprisingly easy to make and guaranteed to impress.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/3 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar (for blueberry compote)
  • 1 teaspoon lemon juice (optional)
  • 8 ounces cream cheese, cold (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra blueberries (for garnish)
  • Lemon zest (optional, for garnish)

Instructions

  1. Make the Blueberry Compote: In a small saucepan, combine 1 cup blueberries, 2 tablespoons sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice (if using). Cook over medium heat for 5-7 minutes, stirring often, until thickened and jammy. Set aside to cool.
  2. Prepare the Cheesecake Layer: Preheat oven to 325°F (163°C). In a medium bowl, beat 8 ounces cream cheese with 1/4 cup sour cream until smooth. Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract, mixing until just combined. Pour batter into an 8-inch springform pan lined with parchment. Dollop cooled blueberry compote on top and swirl gently with a knife. Bake for 30-35 minutes, until set but still slightly jiggly in the center. Cool completely, then refrigerate at least 2 hours (overnight is best).
  3. Make the Vanilla Cake Layers: Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans. In a large bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until pale and fluffy (about 3 minutes). Add eggs, one at a time, beating well after each. Mix in vanilla. Alternately add flour mixture and buttermilk, starting and ending with flour. Mix just until combined. Divide batter evenly into pans and bake for 25-30 minutes, until golden and a toothpick comes out clean. Cool layers in pans for 10 minutes, then turn onto wire racks.
  4. Prepare the Cream Cheese Frosting: In a large bowl, beat 8 ounces cold cream cheese and 1/2 cup butter until smooth and creamy. Add 3 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla, and a pinch of salt, mixing on low until sugar is incorporated. Increase speed and whip for 2-3 minutes, until fluffy. If frosting is too soft, chill for 10 minutes before using.
  5. Assemble the Cake: Place one vanilla cake layer on a serving plate. Spread a thin layer of frosting. Gently unmold and place the blueberry cheesecake layer on top. Add another thin layer of frosting. Top with the second cake layer. Frost the entire cake with remaining cream cheese frosting, smoothing with an offset spatula.
  6. Garnish: Decorate with fresh blueberries and lemon zest if desired. Chill the cake for at least 1 hour before slicing for clean layers.

Notes

For best results, use room temperature ingredients for the cake batter. Chill the cheesecake layer thoroughly before assembling. If the cake layers dome, trim with a serrated knife for even stacking. Make the compote and cheesecake layer a day ahead for easier assembly. If your frosting is too soft, chill it before using. The cake is best served slightly chilled and slices cleanest with a hot knife.

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 430
  • Sugar: 34
  • Sodium: 270
  • Fat: 23
  • Saturated Fat: 14
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 6

Keywords: blueberry cheesecake layer cake, cream cheese frosting, blueberry cake, cheesecake cake, layer cake, birthday cake, brunch dessert, easy cake recipe, summer dessert, homemade cake

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Find it online: https://gurusrecipes.com/blueberry-cheesecake-layer-cake-recipe-easy-cream-cheese-frosting-steps/