Directions

Preheat oven to 325°F (163°C).
Line a springform pan with parchment paper and lightly grease the sides.
Beat the cream cheese, sugar, eggs, and vanilla until completely smooth and creamy.

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Pour into the prepared pan and bake for 40–45 minutes, or until the center is just set.
Allow it to cool completely in the pan, then refrigerate for at least 3 hours (or overnight for best results).

Preheat oven according to the cake mix instructions (usually 350°F/175°C).
Prepare the lemon cake batter as directed on the box, then stir in fresh lemon zest for added brightness.

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Divide the batter evenly into two greased 8-inch round pans and bake according to box directions.
Once baked, cool completely on wire racks.

In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Stir until the mixture begins to bubble and thicken slightly.
Mix cornstarch and water, then stir into the blueberry mixture and simmer for another 1–2 minutes until thickened.

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Remove from heat and let it cool completely.

In a bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Fold the whipped cream into the cream cheese mixture until fluffy and light.

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Refrigerate until ready to use.

Place one lemon cake layer on a cake stand.
Spread a thin layer of frosting and half of the blueberry filling over it.
Gently place the chilled cheesecake layer on top.

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Spread more frosting and the rest of the blueberry mixture.
Add the second lemon cake layer and frost the entire cake with the remaining frosting.
Decorate the top with fresh blueberries and lemon slices or zest.

Tips & Variations

Keto-Friendly Option: Use a low-carb cake mix and sweeteners like erythritol or monk fruit to convert this into a keto recipe.

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No-Bake Shortcut: Use a pre-made graham cracker base and no-bake cheesecake filling for a faster version.
High-Protein Add-on: Fold a scoop of vanilla protein powder into the cheesecake layer for an extra high-protein snack appeal.
Flavor Twist: Swap blueberries with blackberries or raspberries for a fun variation.
Decorating Tip: Use a star-tip piping bag to create dramatic frosting swirls and add fresh mint leaves for color.

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Store the finished cake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to 2 months.
Allow frozen slices to thaw overnight in the fridge before serving.