Summer’s Best Blueberry Cheesecake Cake

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.

More summer recipes you need to have baking your kitchen.

• Crowd-Pleasing Strawberry Biscoff Cake
• Season’s Best Triple Berry Cake
• Spring Inspired S’mores Strawberry Cake

Why you should make this Blueberry Cheesecake Cake?

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

1. Whisk together the flour, baking powder, and salt. Set aside.
2. 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.
3. 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.
4. Add the sour cream and both vanilla’s. Beat on medium low speed for a minute. 
5. 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.
6. 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.
7. 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.

For more recipes, here are some you should try!

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Recipe

Blueberry Cheesecake Cake

Molly Murphy

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

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 16

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Graham cracker crust

• 2 cups finely ground graham crackers about 18 full rectangular crackers pulverized I used Keebler’s graham cracker crumbs
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the Cake

• 1 cup unsalted butter room temperature
• 1¾ cup granulated sugar
• 1 tablespoons vegetable oil
• 2 large whole eggs room temperature
• 4 large egg white room temperature
• ⅓ cup sour cream room temperature
• 1 Tablespoon pure vanilla extract
• 1 teaspoon vanilla bean paste
• 3 cups cake flour spoon and leveled
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk room temperature

For the Blueberry Compote

• 2 Tablespoons water
• 1 cup blueberries
• ½ cup granulated sugar
• 1 Tablespoon cornstarch
• ⅓ cup water for the slurry

For the cheesecake filling

• 8 ounces cream cheese
• ¼ cup granulated sugar
• ½ cup heavy whipping cream

For the blueberry buttercream

• 2 cups unsalted butter slightly chilled
• 5 cups powdered sugar measured and then sifted
• ¼ cup freeze dried bluberries pulverized and then measured
• ⅓ cup heavy whipping cream
• 2 teaspoons blueberry emulsion
• Pinch of salt

Instructions

 

For the graham cracker crust

• Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.
• In a medium-sized bowl combine the graham cracker crumbs, melted butter, and sugar. With a rubber spatula, stir until all the graham cracker crumbs are combined with the melted butter. You should be able to squeeze the mixture with your hand and have it stick together.
• Divide the mixture evenly (about ¾ C in each) between the three pans and press down firmly with your hand or the back of a spoon.
• Bake for 10 minutes. While the crust cools, make the cake batter.
• While the graham cracker crusts are baking, make the vanilla cake layers

For the cake

• Keep your oven at 325 F
• In a medium sized bowl, 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 speed until fluffy and smooth, about 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
• Start adding the egg whites, and whole eggs, one at a time, beating on medium speed after each addition. I usually beat each egg/ egg white for about 30 seconds. Scrape the bowl after each addition. Once all the eggs are added, beat on medium low for 30 more seconds.
• Add the sour cream and both vanilla’s. Mix on medium low speed for a minute. If the mixture looks clumpy, don’t worry, once you add the flour mixture it will smooth out.
• 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 with the graham cracker crust 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.
• When cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost

For the Blueberry Compote

• In a small sauce pan over medium heat, combine the blueberries, sugar and water. Stir until combined. Let it continue cooking until the blueberries start to open and it creates a sauce.
• Make a slurry by combining the water and the cornstarch. Making sure your blueberry compote is hot, add the slurry (the heat helps activate the corn starch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the corn starch.
• Set aside and let it come to room temperature. Place plastic wrap on top of the blueberry compote to prevent a skin from forming. As it cools down, it will thicken more (you can put it in the fridge, if you desire, to help the cool down process go faster).

For The Cheesecake Filling

• In a medium sized mixing bowl, beat the cream cheese for about 2 minutes. Scrape down the bowl, and on medium speed, sprinkle in the granulated sugar.
• In a stainless steel bowl, whisk the heavy whipping cream until stiff peaks form.
• With a rubber spatula, fold half of the whipped heavy whipping cream into the cream cheese mixture. Then fold in the rest.
• Store in an airtight container in the refrigerator until ready to use.

For the blueberry buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, soften the butter by creaming it for about 2 minutes.
• With the mixer on low speed, add the sifted powdered sugar.
• Add the freeze dried blueberries and blueberry emulsion.
• With mixer on medium speed, add the whipping cream and salt.
• Turn the mixer to medium speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture. With a rubber spatula, beat by hand to beat out any air pockets.

Assembly

• Level cakes, if needed. Place the first cake layer, graham cracker crust side down, in the center of a cake board with a dollop of frosting to act as glue.
• Using the blueberry buttercream, pipe a small rim of frosting around the edge of the cake.
• Spread half of the cheesecake filling over the cake layer. Using the back of a spoon, slowly work the cream cheese to the edge of the piped rim.
• Add around ⅓ cup of the blueberry compote to the top of the cheesecake filling. With the spoon, I pressed mine in to make sure it was even. Get eye level with the cake to ensure there isn’t too much filling that it will come out of the sides. (You will h ave extra compote to put on the top, so if you have extra don’t worry too much)
• Place the next cake layer with the graham cracker crust side down onto the cheesecake filling and repeat the first step.
• Place the final cake layer, with the graham cracker crust side down onto the blueberry compote/cheesecake filling.
• Apply a thin coat of blueberry buttercream over the cake. This is the crumb coat. You’ll then freeze the cake for 15 minutes to set the crumb coat and lock in the crumbs.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.
• To decorate, which is completely optional, I added whipped cream to the top then added the rest of the blueberry compote.

Keyword blueberry, graham cracker, cheesecake

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