Name: Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Ingredients: FOR THE CAKE:; 2 2/3 + 2 Tbs. cake flour (376g (sifted)); 1 Tbs. baking powder (14g); 1 tsp salt (6g); 1 Tbs vanilla extract (13g); 2 cups (400g granulated sugar); 6 large egg whites (200g room temp); 1 cup of whole milk (240g room temp); 2/3 cup of oil (150g); 6 Tbs of butter (85g (salted or unsalted)); FOR THE SOURDOUGH VERSION:; 100 g sourdough starter or discard; FOR THE BLUEBERRY JAM FILLING (OR SKIP AND USE PREMADE:); 3 cups frozen or fresh blueberries; 1/4- 1/2 cup granulated sugar; 3 tsp cornstarch; 1 tbsp lemon juice; FOR THE FROSTING:; 8 Tbs. unsalted butter (softened); 1/2 cup sifted powdered sugar; 8 oz. cream cheese (cut into 8 squares); 2 tsp vanilla extract; 2 Tbs. blueberry jam

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If you’re a fan of blueberry desserts, this blueberry cheesecake cake with jam filling is the ultimate treat you’ve been waiting for! This delicious recipe combines a moist lemon blueberry cake with a creamy cheesecake layer, all topped off with a tangy lemon cream cheese frosting and a layer of blueberry jam.

The result is a mouth-watering dessert that’s perfect for special occasions or just because you deserve something sweet. With fresh blueberries, a crisp graham cracker crust, and the perfect balance of sweet and tangy flavors, this cake is sure to become a favorite in your home.

A slice of blueberry cake on an antique pink floral china plate beside a blueberry cake on a white ceramic cake stand in a cottage kitchen on a wooden counter top.

Ruby Ann and I made this recipe using our Vanilla Birthday Cake recipe as a base, then added cream cheese and powdered sugar with our blueberry jam, which we make every blueberry season.

Let’s dive right into making one of the most amazing blueberry desserts you have ever made!!!

Why We Love This Recipe

Bursting with Flavor: This cake is packed with juicy blueberries, lemon zest, and vanilla extract, making every bite a delicious explosion of flavor.

Perfect Combination: The moist lemon cake layers and creamy cheesecake filling are the perfect match, creating a dessert that’s both rich and refreshing.

Impressive Presentation: With its vibrant blueberry topping and elegant layers, this cake is sure to impress your guests at any gathering.

Versatile Recipe: Whether you’re celebrating a special occasion or just want a treat, this blueberry cheesecake cake is perfect for any event.

Easy to Make: Despite its stunning appearance, this cake is simple to prepare with step-by-step instructions that anyone can follow.

Tips for Making Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling

Use Room Temperature Ingredients: For best results, make sure your butter, cream cheese, and eggs are at room temperature before you start.
Prevent Cracks in the Cheesecake: Bake the cheesecake layer in a water bath to keep it moist and prevent cracking.
Don’t Overmix the Batter: Mix the cake batter on low speed to avoid overmixing, which can make the cake tough.
Chill the Cake Before Frosting: Refrigerate the cake layers before frosting to make the process easier and prevent the frosting from melting.
Use Fresh Blueberries: For the best flavor, use fresh blueberries in both the cake and the blueberry sauce.

FAQ Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries if fresh ones aren’t available. Just make sure to thaw them and drain any excess liquid before using them in the recipe.

How long will this cake last?

Stored in an airtight container in the refrigerator, this cake will stay fresh for 3-4 days. The flavors actually get better as they meld together over time!

Can I make a sourdough version of the cake?

Yes, there is a sourdough version of the Blueberry Cheesecake Cake. The sourdough version incorporates a sourdough starter or discard into the cake batter, adding a unique flavor and texture to the cake. Follow the specific instructions provided in the recipe for making the sourdough version.

What can I use instead of a water bath for the cheesecake layer?

If you don’t want to use a water bath, you can wrap the cheesecake pan in aluminum foil to help prevent cracking, but a water bath is the best way to ensure a smooth, crack-free cheesecake.

Can I make this cake ahead of time?

Yes, you can make the cake layers and cheesecake layer a day ahead. Store them separately, and then assemble and frost the cake on the day you plan to serve it.

Can I freeze this cake?

Yes, you can freeze the entire cake or individual slices. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It will keep for up to three months.

Tools you may need

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A photo of ingredients for a blueberry jam cake recipe. Bowl of flour, measuring cup of oil, two small bowls with baking powder and salt, a pink floral saucer with room temp butter and a shot glass with vanilla extract on a wooden counter top in a cottage kitchen.

Ingredients for blueberry cheesecake cake frosting. A kitchen towel with a white silicone spatula and a stainless steel wire whisk beside that are antique floral saucers one with room temp butter and one with cream cheese. Then a medium size clear glass mixing bowl with shifted powder sugar and a condiment white ceramic small bowl with homemade blueberry jam and a shot glass of vanilla extract.

Ingredients you will need for making a Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling

Cake Flour: This helps create a tender and soft texture for the lemon blueberry cake.

Baking Powder: Acts as a leavening agent, making the cake rise beautifully.

Salt: Enhances the overall flavor of the cake.

Granulated Sugar: Adds sweetness and moisture to the cake layers.

Egg Whites: Provide structure and stability to the cake, helping it rise and creating a fluffy texture.

Whole Milk: Adds moisture and richness to the cake batter.

Oil: Keeps the cake moist and fresh for longer.

Butter: Adds richness and flavor to the cake.

Vanilla Extract: Adds a sweet, floral flavor that enhances the overall taste.

Lemon Zest and Lemon Juice: Add a fresh, tangy lemon flavor that complements the blueberries perfectly.

Fresh Blueberries: Provide the juicy, sweet bursts of flavor throughout the cake.

Graham Cracker Crumbs: Create a classic graham cracker crust for the cheesecake layer.

Cream Cheese: Used in both the cheesecake filling and the tangy lemon cream cheese frosting.

Powdered Sugar: Sweetens the frosting to perfection.

Corn Starch: Thickens the blueberry sauce for the filling.

Sourdough Starter or Discard (Optional): For a Sourdough version. Adds a unique tangy flavor to the cake.

A phot of a finished blueberry cake with a fresh sprig of babys breath on a white pedestal cake stand in a cottage kitchen on a wooden counter top.

How to Make A Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Cake Pans

Grease and flour two 8-inch cake pans, and line the bottom with parchment paper circles.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this flour mixture aside.

Step 4: Cream the Butter and Sugar

In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy.

Step 5: Add Oil and Vanilla

Add the oil and mix until fully combined. Scrape down the sides of the bowl, and stir in the vanilla extract.

Step 6: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.

Step 7: Prepare the Egg Whites

In a separate medium-sized bowl, beat 6 egg whites on medium-high speed with a hand mixer until stiff peaks form.

Step 8: Fold in the Egg Whites

Gently fold the stiff egg whites into the cake batter, being careful not to overmix.

Step 9: Divide the Batter

Evenly divide the batter between the prepared pans.

Bake The Cake

Step 10: Bake the Cakes

Bake the cakes for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Make the Blueberry Jam Filling

While the cakes bake, make the blueberry jam filling. Combine fresh or frozen blueberries, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 10 minutes. Let the jam cool completely.

Step 12: Make the Blueberry Cheesecake Frosting

In a medium bowl, beat the butter on medium-high speed with a hand mixer until creamy, scraping down the sides of the bowl as needed. Gradually add the powdered sugar, blueberry jam, and vanilla extract, beating until smooth. Add the cream cheese one square at a time, mixing until the frosting is soft and fluffy.

Step 13: Assemble the Cake

Once the cakes have cooled on a wire rack, place one cake layer on a serving plate. Spread a thin layer of blueberry jam filling on top. Place the second cake layer on top of the filling.

Step 14: Frost the Cake

Frost the top and sides of the cake with a light crumb layer of the blueberry cream cheese frosting. Refrigerate the cake for at least 30 minutes to set the crumb layer. After chilling, frost the cake with the remaining icing.

Step 15: Garnish and Serve

Garnish the cake with fresh blueberries. Refrigerate the cake for at least 30 minutes before serving. Serve and enjoy your perfect blueberry dessert!

A slice of blueberry cheesecake cake on an antique pink floral saucer in a cottage kitchen on a wooden counter top.

Sourdough Version

Adjust the Ingredients: Take away 50 grams of cake flour and 50 grams of oil. Instead, add 100 grams of sourdough starter or discard.

Mix the Batter: Mix everything except the baking powder and egg whites. Adjust the flour and oil amounts.

Let it Rest: Let the batter sit out for 2 hours, or you can put it in the fridge overnight to let it ferment.

Finish the Batter: After 2 hours or the next day, add the baking powder and mix it in. Then, gently fold in the stiff egg whites.

Bake the Cake: Follow the baking instructions from the original recipe.

Storage Ideas

Refrigerator: Store the cake in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Freeze individual slices of the cake by wrapping them tightly in plastic wrap and then in aluminum foil. They will keep for up to three months.
Room Temperature: If serving the cake the same day, you can keep it at room temperature for a few hours, but refrigerate any leftovers.
Cheesecake Layer: Store the cheesecake layer separately if making ahead. Keep it in the refrigerator for up to two days before assembling the cake.Frosting: If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week.

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