Blueberry Cheesecake Cake (Print Version)

Three-layer cake made with doctored cake mix and blueberry puree, filled with a blueberry cheesecake layer, and frosted with cream cheese buttercream.

# Ingredients:

→ For the Blueberry Cake Layers

01 - 1 (15.25 oz) box vanilla or white cake mix
02 - 3 large eggs
03 - 1/3 cup vegetable oil
04 - 1 cup thawed frozen blueberries for puree, plus water to measure 1 1/4 cups total
05 - 1 cup fresh blueberries
06 - Pink food coloring gel (optional, for deeper purple color)

→ For the Blueberry Cheesecake Layer

07 - 24 oz cream cheese, softened
08 - 3/4 cup granulated sugar
09 - 1 tablespoon cornstarch
10 - 1 1/2 teaspoons vanilla extract
11 - 3 large eggs, slightly beaten with a fork
12 - 1 1/4 cups fresh blueberries

→ For the Cream Cheese Buttercream

13 - 12 oz full-fat brick-style cream cheese, softened
14 - 1 cup unsalted butter, softened
15 - 1/4 teaspoon salt
16 - 3 1/2 to 4 1/2 cups powdered sugar
17 - 2 teaspoons vanilla extract
18 - 1 tablespoon fresh lemon zest (optional)

→ For Garnish

19 - Fresh blueberries for decoration

# Instructions:

01 - Preheat your oven to 350 degrees. Grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
02 - Place 1 cup of thawed frozen blueberries in a measuring cup and add water until the mixture reaches the 1 1/4 cup mark. Let them sit until the blueberries are fully thawed. Transfer the mixture to a food processor and pulse until pureed.
03 - In a large mixing bowl, combine the cake mix, oil, eggs, and blueberry puree. Mix for 2 minutes until well combined. If desired, add a few drops of pink gel food coloring for a more intense purple hue.
04 - Fold 1 cup of fresh blueberries into the batter.
05 - Divide the batter equally between the two prepared pans. Bake for about 35 minutes until a toothpick inserted in the center comes out clean.
06 - Cool the cakes in the pans for a few minutes, then remove from pans and let cool completely.
07 - Preheat your oven to 350 degrees. Grease an 8-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath. Set aside.
08 - Beat the softened cream cheese with vanilla extract, sugar, and cornstarch until smooth and creamy.
09 - Add the slightly beaten eggs and mix to combine. Scrape the bottom of the bowl with a spatula as needed to ensure everything is fully incorporated.
10 - Fold the fresh blueberries into the cheesecake batter.
11 - Pour the cheesecake mixture into the prepared springform pan and smooth the top. Place the pan in a roasting pan and add boiling water halfway up the sides for a water bath. Bake for 50 to 60 minutes until the center is set but still slightly jiggly.
12 - Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes. This gradual cooling prevents cracks.
13 - Remove the cheesecake from the oven and cool to room temperature. Then refrigerate for 4 hours or overnight until completely chilled and set.
14 - Mix the softened butter and cream cheese on medium speed until no lumps remain. Be careful not to overmix before adding sugar or the frosting may become runny.
15 - Add the vanilla extract, salt, and lemon zest if using. Mix until combined.
16 - Gradually add the powdered sugar until you reach your desired sweetness and consistency. Scrape down the sides of the bowl and beat until smooth and fluffy.
17 - Place one layer of blueberry cake on your serving plate. Spread a thin layer of cream cheese frosting on top.
18 - Carefully place the cooled blueberry cheesecake layer on top of the frosting. Top with another thin layer of frosting.
19 - Place the second blueberry cake layer on top and frost the entire cake with the remaining cream cheese buttercream frosting.
20 - Decorate the cake with fresh blueberries. Refrigerate for at least 45 minutes before cutting to allow the layers to set so the cake doesn't fall apart when you slice it.

# Notes:

01 - Using a cake mix as the base makes this impressive three-layer cake much easier to prepare than a from-scratch version.
02 - Using thawed frozen blueberries for the puree gives a more intense color than fresh blueberries would.
03 - The water bath for the cheesecake is essential - it creates a humid baking environment that prevents cracking.
04 - The gradual cooling in the turned-off oven prevents the cheesecake from cracking as it sets.
05 - The 45-minute chill time before serving is important - it allows all three layers to firm up so the cake is stable when cut.
06 - Store the finished cake in the refrigerator for up to 4 days. The cool temperature keeps everything fresh and stable.

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