Ingredients
For the cake:
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1 box (15.25 oz) yellow cake mix (or homemade yellow cake batter)
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1 tsp lemon zest
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1/3 cup vegetable oil
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3 large eggs
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1 cup water
For the cheesecake layer:
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16 oz (450 g) cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tsp lemon zest
For the blueberry topping:
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1 cup fresh or frozen blueberries
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch mixed with 1 tsp water (for thickening, optional)
Optional garnish:
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Powdered sugar
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Lemon slices
Instructions
1. Preheat oven:
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350°F (175°C). Grease and line a 9-inch springform pan or 9×13-inch baking dish.
2. Make the cheesecake layer:
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Beat cream cheese and sugar until smooth.
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Add eggs, vanilla, and lemon zest. Mix until creamy and well combined.
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Set aside.
3. Prepare the cake batter:
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In a large bowl, combine cake mix, lemon zest, oil, eggs, and water. Mix until smooth.
4. Assemble:
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Pour half the cake batter into the prepared pan.
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Spoon the cheesecake mixture over the cake batter evenly.
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Pour the remaining cake batter over the cheesecake layer carefully (it may not fully cover, but will bake around it).
5. Bake:
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Bake 50–60 minutes, or until a toothpick inserted in the cake (not cheesecake center) comes out clean.
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Let cool completely in the pan.
6. Make blueberry topping:
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In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
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Cook 3–5 minutes until blueberries release juices.
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Add cornstarch slurry if thicker sauce is desired. Let cool slightly.
7. Serve:
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Spoon blueberry topping over cooled cake.
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Optionally dust with powdered sugar or garnish with lemon slices.
Tips for Best Results
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Room temperature cream cheese ensures smooth cheesecake layer.
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Fresh blueberries give brighter flavor; frozen works too, just thaw and drain excess liquid.
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Layering trick: Pour batter gently over cheesecake to avoid breaking the layer.
I can also provide a one-pan “swirl” version where the lemon cake and cheesecake are swirled together for a marbled effect with blueberries baked in.
Do you want that version?
