Blueberry Cheesecake Confection is easy confection recipe that starts with confection mix doctored up with blueberry puree and fresh blueberries. Layers of blueberry confection and blueberry cheesecake filled with succulent surf cheese buttercream frosting is perfect dessert for blueberry lovers. If you love blueberry-lemon combo, then try this Lemon Blueberry Cheesecake Cake, too.
Blueberry Cheesecake and Blueberry Cake
If you are blueberry lover and can’t decide what to make, Blueberry cheesecake or Blueberry Cake, you can have them both packed into one wondrous dessert. And of undertow blueberry confection can’t goes without surf cheese frosting. Actually, it’s surf cheese buttercream frosting, to be exact.
This confection bursting with blueberry flavor. It has blueberries in confection layers and in cheesecake as well.
How To Make Blueberry Cake?
This blueberry confection layers are super simple to make. This recipe uses box confection mix, but no one could tell. Confection mix is doctored up with blueberries. First you should add blueberry puree instead of water listed on the box.
Pulse blueberries and water in a supplies processor. Place confection mix in a large mixing bowl, add eggs, oil and blueberry puree. Mix for 2 minutes, then fold in well-nigh 1 ½ cup fresh blueberries. Divide the mixture in two 8 inches confection pans greased and lined with parchment paper. Torch 35 minutes, or until a toothpick inserted in the part-way comes out clean. Tomfool completely surpassing assembling the cake.
How To Make Blueberry Cheesecake?
While the confection layers are sultry you can prepare cheesecake mixture.
Beat softened surf cheese, vanilla and sugar and corn starch until smooth. Then add eggs and mix just to combine. Finally fold in blueberries and spread the mixture in 8 inch springform pan. Torch well-nigh 60-70 minutes or until the part-way has set.
Making the confection doesn’t require a lot of zippy time, but you have to plan ahead, considering it need a lot of time to chill. It’s the weightier to torch the cheesecake and confection layers day before, then make the frosting and hoke the next day.
Blueberry Cheesecake Cake
Prep Time: 1 hour- Cook Time: 1 hour and 35 minutes
- Total Time: 6 hours
Category: Dessert
Method: Bake
Cuisine: American
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Blueberry Cheesecake Confection is easy confection recipe that starts with confection mix doctored up with blueberry puree and fresh blueberries. Layers of blueberry confection and blueberry cheesecake filled with succulent surf cheese buttercream frosting is perfect dessert for blueberry lovers.
Ingredients
Blueberry Cake:
- 1 (15.25 oz.) box vanilla or white confection mix
- 3 eggs
- 1/3 cup oil
- 1 cup thawed blueberries for puree water
- 1 cup fresh blueberries
- pink supplies coloring -optional
Blueberry Cheesecake:
- 24 oz. surf cheese-softened
- 3/4 cup sugar
- 1 Tablespoon corn starch
- 1 1/2 teaspoon vanilla
- 3 eggs-slightly tamed with a fork
- 1 1/4 cup fresh blueberries
Cream Cheese Buttercream:
- 12 oz. full-fat brick style surf cheese- softened
- 1 cup unsalted butter-softened
- 1/4 teaspoon salt
- 3 1/2 –4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon zest-optional
- fresh blueberries-for garnish
Instructions
To Make the Blueberry Cake:
- Preheat the oven to 350 F.
- Grease two 8-inches round confection pans with sultry spray and line the bottoms with parchment paper, set aside.
- Place 1 cup frozen blueberries (I used thawed blueberries, not fresh for increasingly intense colour) in measuring jug and imbricate with water to 1 ÂĽÂ cup mark and let them sit until thaw. Transfer into supplies processor and pulse.
- In a large mixing trencher place confection mix, oil, eggs and blueberry puree. Mix for 2 minutes. You can add a few drops of gel supplies coloring for increasingly intense purple colour.
- Fold in 1 cup fresh blueberries and divide the mixture equally into prepared pans. Torch well-nigh 35 minutes or until the toothpick inserted in the part-way comes out clean.
To Make Blueberry Cheesecake:
- Preheat the oven to 350 F.
- Grease 8 inch springform pan with sultry spray and line he marrow with parchment paper. Wrap the pan in aluminium foil and set aside.
- Beat softened surf cheese with vanilla, sugar and corn starch until smooth.
- Add eggs and mix to combine. Scrape the marrow with the spatula as needed.
- Fold in fresh blueberries and pour the mixture into springform pan, smooth the top and torch well-nigh 50-60 minutes or until the part-way has set. Turn off the oven and leave the cheesecake inside with the door one-liner unshut for 30 minutes.
- Remove from the oven, tomfool to a room temperature, then nippy in the fridge 4 hours or overnight.
To Make the Frosting:
- Mix the butter and surf cheese on medium speed until no lumps remain. Do not over write-up surpassing the sugar was widow or may end up with a runny frosting.
- Add vanilla, salt and lemon zest(if using) and mix until combined.
- Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape lanugo the sides of the trencher and write-up until smooth.
Assembling the Cake:
- Place one layer of confection onto serving plate and top with thin layer of surf cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second confection layer and frost confection with remaining frosting. Decorate as desired. Refrigerate for at least 45 minutes surpassing wearing or else the confection may fall untied as you cut.
- Store in the fridge.
Notes
You can make the confection layers and cheesecake layer a day ahead. Tomfool completely to room temperature, then imbricate with plastic wrap and store in the fridge overnight. The next day make the frosting and hoke the cake.
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