This Blueberry Cheesecake Cake is a decadent dessert that layers creamy cheesecake with fluffy blueberry cake, topped with a luscious blueberry sauce. It’s a perfect treat for birthdays, holidays, or any special occasion. If you enjoy a citrusy twist, try the Lemon Blueberry Cheesecake variation!
Table of Contents
Ingredients Needed
Cheesecake Layer
- Cream cheese
- Granulated sugar
- Large eggs
- Vanilla extract
Blueberry Cake Layers
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Whole milk
- Fresh or frozen blueberries
Blueberry Sauce
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch
- Water
How to Make a Blueberry Cheesecake Cake
Prepare the Cheesecake Layer
Preheat oven to 325°F (163°C) and grease a springform pan.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, pour batter into the pan, and bake until set. Cool completely.
Make the Blueberry Cake Layers
Combine dry ingredients in one bowl.
Cream butter and sugar until fluffy. Add eggs, vanilla, and juice.
Alternate adding dry ingredients and milk. Fold in blueberries.
Divide batter into cake pans and bake at 350°F (175°C) until golden.
Cook the Blueberry Sauce
Simmer blueberries, sugar, and water until berries burst.
Stir in cornstarch until thickened.
Assemble the Cake
Start by placing one layer of cake on a plate, then spread the cheesecake layer on top, and finish by adding the second cake layer.
Spread blueberry sauce on top.
Baking Tips
- Use room-temperature ingredients for smooth batter.
- Don’t overmix the batter to keep the cake light.
- Chill the cheesecake layer overnight for easier assembly.
- Coat blueberries in flour to prevent sinking.
Lemon Blueberry Cheesecake Cake Variation
- Add an extra tablespoon of lemon zest and a teaspoon of lemon extract to the cake batter.
- Use a lemon glaze made with powdered sugar and lemon juice drizzled over the assembled cake.
- Garnish with thin lemon slices and fresh blueberries.
For another citrus-infused treat, check out this Lemon Cheesecake Cake recipe from My Cake School.
Related Recipes
Nutrition (Per Serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 450 | 6g | 22g | 58g |
FAQs
How do I store Blueberry Cheesecake Cake?
Keep it in an airtight container and refrigerate for up to five days.
Can I freeze this cake?
Yes! Wrap the slices in plastic wrap and store them in the freezer for as long as three months.
Why did my cheesecake crack?
Overbaking or cooling too quickly can cause cracks. Let the cheesecake cool gradually.
Can I use frozen blueberries?
Yes! Dust them with flour to help keep them from sinking.
What frosting goes well with this cake?
Cream cheese frosting or whipped cream pairs perfectly.
Blueberry Cheesecake Cake
Ingredients
Cheesecake Layer:
- 16 oz cream cheese
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Cake Layers:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup blueberries
- Optionally, add 1 tbsp of lemon zest and 2 tbsp of lemon juice
Blueberry Sauce:
- 2 cups blueberries
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 cup water
- Optional 1 tbsp lemon juice
Instructions
- Cheesecake Layer: Bake cream cheese batter at 325°F until set. Cool.
- Cake Layers: Mix dry and wet ingredients, fold in blueberries, bake at 350°F until golden.
- Blueberry Sauce: Simmer blueberries with sugar and water, thicken with cornstarch (optional: add lemon juice).
- Assemble: Layer cake, cheesecake, cake, and top with blueberry sauce.
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