Blueberry Cheesecake Layer Cake with Cream Cheese Frosting
A stunning layered cake featuring blueberry cake layers, cheesecake filling, and cream cheese frosting, perfect for any special occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour (315g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (225g) softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 1 1//2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Cheesecake Layer
- 16 oz (450 g) cream cheese softened
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
Blueberry Filling
- 2 cups blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 2 tsp vanilla
- pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly between the prepared cake pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the cheesecake layer. Beat the cream cheese until smooth. Add the sugar, egg, vanilla, and sour cream, mixing until creamy. Pour the mixture into a parchment-lined 9-inch round pan and bake at 325°F (160°C) for 30–35 minutes. Allow the cheesecake to cool completely, then refrigerate for at least 2 hours.
- For the blueberry filling, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries begin to soften. Stir together the cornstarch and water, then add to the saucepan. Continue cooking until thickened, then cool completely.
- To prepare the frosting, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, vanilla, and a pinch of salt until light and fluffy.
Serving
- Place one cake layer on a serving plate and spread a thin layer of cream cheese frosting over the top. Carefully place the chilled cheesecake layer on top and spread the cooled blueberry filling evenly over the cheesecake. Add the second cake layer and frost the top and sides of the cake with the remaining cream cheese frosting. Garnish with fresh blueberries if desired. Chill for at least 1 hour before slicing for the cleanest layers.
Storage
- Store the cake covered in the refrigerator for up to 5 days. For the best flavor and texture, let it sit at room temperature for 20–30 minutes before serving. Individual slices can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Notes
Pro Tips: Coat the blueberries with flour before folding them into the batter to help keep them evenly distributed. Use room-temperature ingredients for a smooth batter and creamy frosting. Chill the cheesecake layer completely before assembling the cake for clean, stable layers.
Ingredient Substitutions: Frozen blueberries can be used if thawed and well drained. Greek yogurt can replace the sour cream in the cheesecake layer. Cake flour may be substituted for all-purpose flour for a softer crumb.
How to Serve: Serve chilled or slightly softened at room temperature with fresh blueberries, whipped cream, or a cup of coffee or tea.
Storage & Freshness: Keep the cake refrigerated in an airtight container. The flavor is even better the day after assembly.
Make-Ahead Tips: Bake the cake layers and cheesecake layer up to 2 days in advance. The blueberry filling and frosting can also be prepared ahead and refrigerated until ready to assemble.