Blueberry Cheesecake Cake

This blueberry cheesecake cake layers rich vanilla cake, creamy cheesecake, and juicy blueberry topping into one stunning dessert slice.

Ingredients

• 1 box vanilla or white cake mix, plus ingredients called for on the box
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups fresh blueberries, divided
• 1/4 cup blueberry jam or preserves
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 325°F. Grease and line one 8-inch springform pan for the cheesecake and two 8-inch round cake pans for the cake layers.
2. Prepare the cake mix according to package directions and divide between the two cake pans. Bake until golden and a toothpick comes out clean, then cool completely.
3. For the cheesecake layer, beat the cream cheese and granulated sugar until smooth. Mix in the eggs, sour cream, and vanilla, then gently fold in 1 cup of the blueberries. Pour into the springform pan.
4. Bake the cheesecake for 35–45 minutes, until the center is just set. Cool to room temperature, then chill for at least 4 hours or overnight.
5. Whip the heavy cream with the powdered sugar until soft peaks form. Stir the blueberry jam to loosen it slightly.
6. Assemble the cake by placing one cake layer on a plate, topping with the chilled cheesecake layer, then spreading a thin layer of whipped cream and a spoonful of blueberry jam. Add the second cake layer on top.
7. Frost the top lightly with the remaining whipped cream and spoon over the rest of the jam. Finish with the remaining 1 cup fresh blueberries.
8. Chill for 30 minutes before slicing for neat, bakery-style layers.

Tip: Freeze the cheesecake layer for 20 minutes before assembling to make stacking easier and keep the layers perfectly clean.