Blueberry Cheesecake Cake – heavenly layers of vanilla bean cake, nestled on a graham cracker crust, paired with a cheesecake and a blueberry compote, frosted by a velvety blueberry buttercream
The Blueberry Cheesecake Cake is a dessert marvel that demands attention, destined to become the highlight of any family dinner or summer BBQ. Imagine layers of moist vanilla bean cake, delicately placed on a delectable graham cracker crust. Nestled within this heavenly creation lies a creamy cheesecake filling infused with the tartness of blueberry compote. As if that wasn’t enough, the entire cake is lovingly frosted with a velvety blueberry buttercream.
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Why you should make this Blueberry Cheesecake Cake?
- Flavor combination: a delightful combination of flavors and textures, with moist vanilla bean cake, a graham cracker crust, creamy cheesecake filling, tangy blueberry compote, and a velvety blueberry buttercream frosting.
- Showstopper: It’s a showstopper dessert that will impress your family and friends at any gathering, making it perfect for special occasions or memorable family dinners.
- Fresh blueberry: The vibrant blueberry compote adds a burst of tangy sweetness that perfectly complements the creamy cheesecake filling, creating a harmonious balance of flavors.
- Crunchy texture: The graham cracker crust adds a delightful crunch and an extra layer of complexity to the cake, making each bite a delightful journey for your taste buds.
- Celebrates summer: the flavors of summer with its refreshing blueberry components, making it an ideal choice for a summer BBQ or a dessert to savor on warm, sunny days.
- Versatile: It can be prepared in two different ways: as three 8-inch layers or as a delightful sheet cake in a 9×13-inch pan, allowing you to choose the perfect presentation for your occasion.
Ingredient Check List
- Cake flour: Provides a tender and light texture for the cake layers.
- Full-fat cream cheese: Creates a rich and tangy flavor for the cheesecake filling.
- Freeze-dried blueberries: Adds intense blueberry flavor to the buttercream, and this is what gives it that beautiful color. I got mine at target,
- Graham crackers: Forms a deliciously crumbly and sweet crust.
- Vanilla bean: Infuses the cake layers with aromatic vanilla flavor. I get mine here.
- Blueberry: This is for the compote, you can use fresh or frozen since you will be cooking them
- Unsalted butter: Adds richness, moisture, and flavor to various components. The butter for the cake needs to be room temperature.
- Powdered sugar: Sweetens and smoothens the blueberry buttercream frosting.
- (Optional) Blueberry emulsion. This one is optional, but I highly recommend it! I get mine here.
Helpful tips for making the cake layers
I use my kitchen aid which I got from here. Here is the pan I used.
- Whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium until fluffy and smooth, about 4 minutes.
- Start adding the egg whites, one at a time, beating on medium speed after each addition. Scrape the bowl after each addition. Once all the egg whites are added, beat for 30 more seconds.
- Add the sour cream and both vanilla’s. Beat on medium low speed for a minute.
- Turn the mixer on low and add ⅓ of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add another ⅓ of the flour and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the rest of the flour mixture. Mix just until the flour streaks are mostly gone.
- Evenly distribute the cake batter among the prepped cake pans and bake for 28-31 minutes (mine took about 31 minutes, but my oven runs a little hotter) or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
- Remove cakes from the oven and let them cool in the pans for 15 minutes before transferring them out of the pan and placing them on cooling racks.
Tips For Assembly – Blueberry Cheesecake Cake
Onto assembly, I use a turn table, offer spatula, cake board, and a cake comb.
- Pipe a rim of the blueberry buttercream around the edge of the cake. Fill the center of the cake with the cheesecake filling, making sure not to over fill, and whatever you have left over you can serve on the side. Add the blueberry compote on top
- Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.
- Place final cake layer, crust side down, on the filling.
- Apply a thin layer of the blueberry buttercream, also known as the crumb coat, and freeze for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting.
- Serve at room temperature, wrap leftover cakes slices in plastic wrap and will hold in the fridge for a couple days.
- To achieve my look, I use this cake Comb I got here.
Frequently Asked Questions – Blueberry Cheesecake Cake
- Can I use fresh blueberries instead of freeze-dried blueberries for the frosting? No, the flavor and the texture of the freeze dried is what makes the flavor of the buttercream taste really good!
- Can I make the cake layers and cheesecake filling ahead of time? Yes, both can be made in advance and stored properly before assembly.
- Can I substitute all-purpose flour for cake flour in the vanilla bean cake layers? Yes, you can substitute all-purpose flour, but note that the texture may be slightly different. Use the same amount of all-purpose flour as called for in the recipe. You can also make your own cake flour, here is a great example of how to make your own.
Storing and freezing
To store the Blueberry Cheesecake Cake, place it in a covered cake container or tightly wrap it with plastic wrap. Store the cake in the refrigerator to maintain its freshness, ensuring it is kept away from strong odors. Before serving, allow the cake to come to room temperature for about 30 minutes to an hour for optimal flavor and texture. Typically, the cake can stay in the refrigerator for up to 3-4 days. However, it’s important to note that the quality and freshness of the cake may slightly diminish over time. To ensure the best taste and texture, it is recommended to consume the cake within the first 2-3 days of refrigeration.
Freezing – Blueberry Cheesecake Cake
To frost the cake entirely decorated, place the cake in an airtight container or wrap it tightly with plastic wrap, making sure it is well-sealed to prevent freezer burn. The cake can be frozen for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight. It’s important to note that freezing may slightly alter the texture, so it’s recommended to consume the cake within a few days after thawing for the best taste and quality.
Cut the fully assembled and frosted cake into slices, freeze them on a lined baking sheet for 1-2 hours until firm, then tightly wrap each slice in plastic wrap or place them in individual airtight containers. Label with the date, freeze for up to 2-3 months, and thaw in the refrigerator overnight before enjoying.
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Lina says
Hey Molly, I’ve been dying to make this for ages!! And finally plan to make it next week! What do you think about making 2/3 of the recipe and only doing two layers though? I don’t have a third cake pan and it’d be nice to cut down on the cost lol
Molly Murphy says
I absolutely think that would work, you can also half the recipe and do 8×8, or one 8 inch cake pan, and layer everything on top!