Lemon Blueberry Cheesecake Layer Cake

Spring is in the air, and what better way to celebrate than with a stunning lemon blueberry cheesecake layer cake? This isn’t just any cake; we’re taking it to the next level with a secret ingredient: brown butter! The nutty depth of the brown butter infused into the lemon cake layers elevates this dessert to something truly special. Whether you’re a seasoned baker or just starting out, this recipe will guide you through creating a show-stopping lemon blueberry cheesecake layer cake that’s perfect for Easter, Mother’s Day, or any spring celebration. Get ready to impress with this delightful combination of flavors and textures.

Why You’ll Love This Recipe

This lemon blueberry cheesecake layer cake is more than just a dessert; it’s an experience. The brown butter in the lemon cake layers is the star, adding a unique twist that will have everyone asking for your secret. Browning the butter brings out nutty, caramel-like notes that perfectly complement the bright lemon and sweet blueberries.

Flavor: The brown butter adds a depth of flavor that regular melted butter simply can’t match. It creates a richer, more complex taste that elevates the entire cake.

Texture: You’ll love the combination of the moist lemon cake, the creamy blueberry cheesecake layer, and the tangy cream cheese frosting. Each bite is a delightful textural adventure.

Occasion: This cake is perfect for spring holidays, birthdays, or any special occasion where you want to impress. Its bright flavors and beautiful presentation make it a crowd-pleaser.

Visually stunning: With its layers of cake, cheesecake, and frosting, and the fresh blueberries and lemon zest on top, this cake is a showstopper. It’s guaranteed to impress your guests.

Ingredients Needed

• 3/4 cup fresh blueberries (+ more to garnish the cake (if desired))
• 2 8-ounce packages cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs (at room temperature)
• 1 large egg yolk
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• 1 15- to 18-ounce box lemon cake mix
• 1 3-ounce box lemon pudding
• 3 large eggs
• 12 tablespoons unsalted butter (melted)
• 3/4 cup water
• zest of 1 lemon
• 2 8-ounce packages cream cheese, at room temperature
• 1 cup unsalted butter (at room temperature)
• 3 to 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• additional blueberries (for garnish (if desired))
• lemon zest (for garnish (if desired))

Ingredient Notes & Substitutions

Blueberries: Fresh blueberries are ideal for their texture and burst of flavor. However, you can use frozen blueberries. If using frozen, do not thaw them before adding them to the cheesecake batter. This will prevent them from bleeding and changing the color of your cheesecake layer.

Cream Cheese: Always use full-fat cream cheese for the best texture and flavor in both the cheesecake layer and the frosting. Low-fat cream cheese can be used, but the texture may be slightly different, potentially resulting in a less creamy consistency.

Lemon Cake Mix & Pudding: For convenience, this recipe uses a lemon cake mix and lemon pudding. Popular brands in the US include Duncan Hines and Betty Crocker. If you can’t find lemon cake mix, you can use a vanilla cake mix and add lemon extract and lemon zest to achieve a similar flavor. Look for Jell-O brand lemon pudding mix.

Butter: Unsalted butter is crucial for both the cake and the frosting, allowing you to control the salt level. Browning the butter for the cake layers adds a nutty depth that elevates the flavor. Watch it carefully to avoid burning; you’re looking for a golden-brown color and a nutty aroma. More information on how to brown butter can be found online.

Dairy-Free Adaptations: To make this cake dairy-free, substitute dairy-free cream cheese and butter alternatives. Ensure the alternatives are suitable for baking and frosting.

How to Make Lemon Blueberry Cheesecake Layer Cake

Making the Blueberry Cheesecake Layer

First, preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray, making sure to get every corner. Line the bottom of the pan with parchment paper for easy release, then generously spray the pan with cooking spray again. This double greasing and lining will prevent sticking. Set the pan aside.

In the bowl of a food processor, place the cream cheese and 3/4 cup of fresh blueberries. Puree until well combined, creating a beautiful, speckled mixture. Scrape the mixture into a large mixing bowl and add the granulated sugar and all-purpose flour. Beat with an electric mixer set to medium speed.

Beat in the large eggs and large egg yolk one at a time, mixing until just incorporated. Be careful not to overmix. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined. Turn the mixer to low speed and beat in the sour cream, heavy cream, vanilla, and salt until smooth.

Pour the batter into the prepared pan and smooth the top with a spatula. Set the pan in a roasting pan (or any large baking pan) and carefully carry it to the oven to avoid spilling. Pour a couple inches of hot water into the pan, creating a water bath, then carefully transfer to the oven. (Alternatively, you can place the pan in the oven and fill it there, being extra cautious). The water bath helps the cheesecake bake evenly and prevents cracking.

Bake for 34 to 40 minutes, until the center of the cheesecake barely wobbles. This indicates it’s set but still creamy. Remove from the oven and immediately run a knife between the cake and the edge of the pan to loosen it. Cool the cheesecake to room temperature. Once cooled, cover loosely with plastic wrap and refrigerate overnight. Chilling the cheesecake completely is essential for easy removal and assembly.

After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds to help release it. Run a knife several times around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cheesecake onto the plate. Keep refrigerated until you’re ready to assemble your lemon blueberry cheesecake layer cake.

Making the Brown Butter Lemon Cake Layers

Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray and line the bottoms of the pans with parchment paper. Spray the paper with cooking spray, then lightly dust the pans with flour to prevent sticking. Set aside.

Now, for the magic: the brown butter. In a saucepan, melt the 12 tablespoons of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden-brown color and emits a nutty aroma. Watch it closely to prevent burning! This process typically takes 5-7 minutes.

Combine the lemon cake mix, lemon pudding, large eggs, browned butter, water, and lemon zest in a large mixing bowl. Beat with an electric mixer for 2 to 3 minutes, until well combined. Divide the batter evenly between the prepared baking pans and bake for 28 to 34 minutes, until a cake tester inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely before assembling your cake. Make sure they’re completely cool so the frosting doesn’t melt!

Making the Cream Cheese Frosting

Combine the cream cheese and unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very creamy and smooth. Turn the mixer to low speed and gradually beat in 3 cups of powdered sugar, then add the vanilla extract and salt. Mix until incorporated.

Turn the mixer to medium speed and beat until creamy and light. If the frosting is too thin, add additional powdered sugar as necessary, a little at a time. If you add too much powdered sugar and the frosting becomes too thick, you can thin it with a tablespoon or two of milk or heavy cream.

Assembling the Lemon Blueberry Cheesecake Layer Cake

Place one of the lemon cake layers on a cake circle or cake stand and spread a thin, even layer of cream cheese frosting over the top. Carefully top with the blueberry cheesecake layer. Spread another thin layer of frosting over the cheesecake and top with the remaining lemon cake layer. Frost the entire cake with the remaining cream cheese frosting and decorate as desired with additional fresh blueberries and lemon zest. Chill for at least 30 minutes before serving to allow the frosting to set.

Making Lemon Cake From Scratch

If you prefer to make the lemon cake layers from scratch, here’s how. You’ll need:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, browned (as described above)
• 4 large eggs
• 1 cup milk
• 2 teaspoons lemon extract
• Zest of 2 lemons

Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans with cooking spray and parchment paper rounds, following Cake Pan Preparation best practices. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the browned butter (cooled slightly), eggs, milk, lemon extract, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; gentle mixing ensures a tender cake. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely, according to proper Cooling Methods.

Speaking of tasty desserts, you may also enjoy these strawberries and cream tiramisu.

Pro Tips & Troubleshooting

Pro Tips

• Use room temperature ingredients for even mixing.
• Don’t overmix the cake batter to prevent a tough cake.
• Use a water bath for the cheesecake layer to prevent cracking.
• Cool the cake layers completely before frosting to prevent the frosting from melting.
• Use a cake leveler to ensure even cake layers.
• Browning the butter adds complexity – don’t skip it!

Common Mistakes to Avoid

• Overbaking the cheesecake layer; it should still wobble slightly.
• Using cold ingredients (cream cheese, eggs, butter).
• Not leveling the cake layers before frosting.
• Overmixing the cream cheese frosting (it can become too soft).
• Not allowing enough time for the cheesecake layer to chill.
• Skipping the parchment paper when preparing the cake pans.

Serving & Storage

Serving Ideas

• Garnish with fresh blueberries and lemon zest. Use an open star tip for decorating the cake for an extra touch of elegance.
• Serve chilled for the best flavor and texture.
• Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a light dessert wine or a refreshing lemonade.

Storage and Make-Ahead

Storage: Store the assembled lemon blueberry cheesecake layer cake in the refrigerator for up to 3 days.

Make-Ahead: The cheesecake layer can be made 1-2 days in advance and stored in the refrigerator. The cake layers can also be baked and stored ahead of time, wrapped tightly in plastic wrap.

Freezing: The frosted cake can be frozen for up to 1 month. Wrap it well in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.

If you’re looking for another delicious dessert, you might like these cherry cheesecake icebox cake recipe!

Conclusion

This lemon blueberry cheesecake layer cake is a show-stopping dessert that’s sure to impress. The unique brown butter twist adds a depth of flavor that takes it to the next level, while the combination of lemon, blueberry, and cheesecake creates a harmonious blend of tastes and textures. Don’t be intimidated; with these detailed instructions, you can confidently bake this cake, even if you’re new to baking. Feel free to get creative with variations, such as adding lemon zest to the cream cheese frosting for an extra zing. Now, it’s your turn to bake this amazing cake! Share your creations on social media and explore other cake recipes on my blog for more baking inspiration.

If you love lemon and blueberries together, you might want to try these strawberry shortcake recipes, too!

FAQ

Can I use frozen blueberries instead of fresh? If so, do I need to thaw them first?

Yes, you can use frozen blueberries. Do not thaw them before adding them to the cheesecake batter to prevent color bleeding. You can read more about blueberry grading standards on the USDA website.

How do I prevent the cheesecake layer from cracking while baking?

Using a water bath is the best way to prevent the cheesecake layer from cracking. The steam from the water bath helps the cheesecake bake evenly and prevents the top from drying out too quickly.

What is the best way to store this cake, and how long will it last?

Store the lemon blueberry cheesecake layer cake in the refrigerator, covered, for up to 3 days.

Can I assemble the cake a day in advance, or should I wait until serving day?

Yes, you can assemble the cake a day in advance. In fact, allowing it to chill overnight helps the flavors meld together.

What can I do if my cream cheese frosting is too thin or too thick?

If your cream cheese frosting is too thin, gradually add more powdered sugar until you reach the desired consistency. If it’s too thick, add a tablespoon or two of milk or heavy cream to thin it out.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the lemon cake mix with a gluten-free cake mix and using a gluten-free all-purpose flour blend in the cheesecake layer. Ensure all other ingredients are also gluten-free. If you’re curious about gluten-free baking, King Arthur Baking has some great resources.

Craving more gluten-free options? Consider trying this easy gluten-free crepes recipe.

Can I use a springform pan for the cheesecake layer?

Yes, you can use a springform pan for the cheesecake layer. It makes releasing the cheesecake easier. Make sure to wrap the bottom of the springform pan with foil to prevent water from seeping in during the water bath.

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