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Preheat oven according to the cake mix instructions (usually 350°F/175°C).
Prepare the lemon cake batter as directed, then stir in lemon zest for extra flavor.
Divide the batter evenly between two greased 8-inch round cake pans and bake as per package instructions.
Let the cakes cool completely on wire racks.
3. Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Stir until the mixture bubbles and slightly thickens.
Mix the cornstarch and water, then stir into the blueberries. Simmer for 1–2 minutes until thickened.
Remove from heat and let cool completely.
4. Prepare the Creamy Frosting
Whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the whipped cream until light and fluffy.
Refrigerate until ready to use.
5. Assemble the Cake
Place one lemon cake layer on a serving plate.
Spread a thin layer of frosting and half the blueberry topping.
Carefully place the chilled cheesecake layer on top.
Add more frosting and the remaining blueberries.
Top with the second lemon cake layer and frost the entire cake with the remaining frosting.
Decorate with fresh blueberries and lemon zest or slices.
Tips & Variations
Keto Option: Use a low-carb cake mix and sweeteners like erythritol or monk fruit.
No-Bake Shortcut: Use a pre-made graham cracker crust and no-bake cheesecake filling.
High-Protein Boost: Add a scoop of vanilla protein powder to the cheesecake layer.
Flavor Swap: Replace blueberries with blackberries or raspberries.
Decorating Tip: Use a star piping tip for swirls and garnish with fresh mint.
Storage
Refrigerate covered for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the fridge before serving.
Time & Yield
Prep Time: 40 minutes
Cook Time: 1 hour
Cooling Time: 3+ hours
Total Time: ~5 hours
Servings: 12
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