The Ultimate Blueberry Cheesecake Cake: A Dreamy Layered Dessert Recipe

Blueberry Cheesecake Cake – Experience a symphony of flavors and textures with heavenly layers of moist vanilla bean cake, resting perfectly on a crisp graham cracker crust. This show-stopping dessert is harmoniously paired with a luscious cheesecake filling and a vibrant, juicy blueberry compote, all brought together under a velvety blueberry buttercream frosting. It’s a true masterpiece for any occasion.

This **Blueberry Cheesecake Cake** truly brings together the very best elements of two beloved desserts: the classic richness of cheesecake and the light, tender crumb of a perfect layer cake. Imagine sinking your teeth into layers of moist vanilla bean cake, each one grounded by a buttery, crunchy graham cracker crust. In between, you’ll discover a luxurious, creamy cheesecake filling that melts in your mouth, perfectly complemented by a bright and juicy homemade blueberry topping. Capping it all off is a dreamy, luscious blueberry buttercream, creating a dessert that’s not just a treat, but an unforgettable experience.

Whether you’re planning an elegant summer BBQ, a cozy family dinner, or a festive birthday celebration, this **Blueberry Cheesecake Cake recipe** is destined to become your go-to dessert for any special occasion. Its stunning presentation and incredible depth of flavor are sure to impress even the most discerning palates. Every slice offers a delightful balance of sweet, tangy, and rich notes, making it irresistibly delicious and truly unique.

Crafting this multi-layered delight might seem like a labor of love, but the detailed tips and clear, step-by-step instructions in this **homemade blueberry cheesecake cake guide** make it surprisingly accessible. From the vibrant color and tangy burst of the blueberry compote to the smooth, decadent cheesecake filling and the soft, tender vanilla cake layers, every component is designed to wow your taste buds. The interplay of textures and the harmony of flavors create a dessert that feels incredibly gourmet, yet achievable in your home kitchen. Get ready to bake a masterpiece that tastes as amazing as it looks!

More delightful 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 This Blueberry Cheesecake Cake Deserves a Spot in Your Recipe Box

This **Blueberry Cheesecake Cake** isn’t just another dessert; it’s a culinary triumph that offers compelling reasons to be baked and savored. Here’s why you absolutely should make this magnificent creation:

1. Unforgettable Flavor Profile: Every component in this cake plays a crucial role in delivering a complex and utterly delicious flavor experience. The bright, tangy notes of the homemade blueberry compote cut through the rich, creamy decadence of the cheesecake filling. This is perfectly balanced by the buttery, slightly salty crunch of the graham cracker crust. When all these layers come together with the light, tender, and subtly sweet vanilla bean cake, it creates an unparalleled symphony of tastes. It’s a true treat for anyone who appreciates a dessert with depth and character.
2. Harmonious Textural Variety: One of the standout features of this **layered cheesecake cake** is its incredible range of textures. Each bite is an adventure, starting with the soft, airy, and moist vanilla cake. This contrasts beautifully with the smooth, velvety, and rich cheesecake filling. Then, you encounter the satisfyingly crisp and buttery graham cracker crust. The juicy blueberry topping adds a fresh burst and slight chewiness, tying all these delightful sensations together. This perfect balance ensures that every mouthful is as exciting as the last.
3. Versatile for Any Occasion: This **blueberry dessert** offers remarkable flexibility in its presentation. Dream of a dramatic, towering three-layer cake that instantly becomes the centerpiece of your special event? This recipe delivers. Prefer a simpler, yet equally delicious, sheet cake for a more casual gathering? The components can easily be adapted. Whether you’re aiming for elegance or ease, this recipe has you covered, allowing you to tailor its appearance to suit your needs.
4. Designed for Make-Ahead Convenience: For those who love to plan ahead or prefer to spread out their baking tasks, this **cheesecake cake recipe** is a godsend. Most of its individual components—the cake layers, the blueberry compote, and the cheesecake filling—can be prepared days in advance. This allows you to break up the baking process, reducing stress and making assembly on the day of your event a breeze. Bake the cake layers one day, whip up the compote and filling the next, and simply assemble when you’re ready to impress.
5. The Ultimate Special Occasion Dessert: This **gourmet blueberry cake** is more than just a dessert; it’s a celebration in itself. Its sophisticated layers, vibrant colors, and exquisite taste make it ideal for any significant moment. Whether it’s a cherished family dinner, a milestone birthday, an anniversary, or simply a well-deserved treat for yourself, this cake is guaranteed to steal the show and leave a lasting impression. It’s truly a dessert worthy of your most cherished moments.

Essential Ingredient Checklist for Your Blueberry Cheesecake Cake

Creating this incredible **layered blueberry dessert** requires a careful selection of ingredients, each contributing to its unique flavor and texture. Here’s a detailed look at the stars of this recipe:

• Freeze-dried blueberries: These are a secret weapon for achieving an intense, concentrated blueberry flavor and that stunning, natural purple hue in your buttercream. Pulverized into a fine powder, they infuse the frosting without adding excess moisture. I found mine conveniently at Target, but they’re available at many grocery stores or online.
• Cake Flour: Essential for the vanilla bean cake layers, cake flour has a lower protein content than all-purpose flour, resulting in a wonderfully delicate, airy, and tender crumb that melts in your mouth.
• Cream Cheese: The foundational ingredient for our creamy cheesecake filling. Use full-fat block cream cheese (not the spreadable kind) for the best richness, tang, and structure. Ensure it’s softened to room temperature for a smooth, lump-free mixture.
• Fresh Blueberries: These sweet, juicy berries are the absolute highlight of the compote and the perfect garnish for the finished cake. Their natural sweetness and slight tartness are key to the vibrant flavor.
• Graham Cracker Crumbs: The star of our classic crust! Finely crushed graham crackers provide a buttery, crumbly base that offers a delightful textural contrast to the soft cake and creamy filling.
• Heavy Cream: Used for both the cheesecake filling and the buttercream. When whipped to stiff peaks, it lightens the cheesecake filling, making it airy and delightful. In the buttercream, it helps achieve that perfectly smooth, pipeable consistency.
• Lemon Juice and Lemon Zest: A touch of fresh lemon juice and zest provides a bright, acidic counterpoint that balances the sweetness of the cake and enhances the natural flavor of the blueberries. Don’t skip these!
• Sour Cream: Incorporated into the cake batter, sour cream contributes to a wonderfully moist crumb and adds a subtle tang that complements the vanilla and blueberry flavors beautifully. Ensure it’s at room temperature for easy incorporation.
• Cornstarch: This acts as a thickening agent for the blueberry compote, ensuring it sets properly and doesn’t make your cake soggy. It helps create that luscious, jam-like consistency.
• Vanilla Extract: A baking essential, good quality vanilla extract (or vanilla bean paste for extra visual appeal and intense flavor) elevates the taste of both the cake layers and the cheesecake filling.
• (Optional but Highly Recommended) Blueberry emulsion. While optional, a good quality blueberry emulsion intensely boosts the natural blueberry flavor and helps to deepen the color of your buttercream, giving it that professional touch. I get mine here.

Crafting the Perfect Graham Cracker Crust

A solid, flavorful crust is the foundation of our **blueberry cheesecake cake**. Here’s how to make it perfectly:

1. Preheat your oven to 350°F (175°C). This ensures the crust bakes quickly and sets without becoming too dark.
2. Achieve fine graham cracker crumbs using a food processor for the most even consistency. Alternatively, place graham crackers in a sturdy ziplock bag and crush them thoroughly with a rolling pin until uniformly fine. This prevents large chunks in your crust.
3. In a medium bowl, combine 1 ½ cups of your finely ground graham cracker crumbs with 5 tablespoons of melted unsalted butter and 2 tablespoons of granulated sugar. Stir well until the crumbs are completely moistened and resemble wet sand. This butter is crucial for binding the crust together.
4. Evenly press the mixture into the bottoms of three 8-inch cake pans that have been lightly greased and lined with parchment paper circles. Use the bottom of a glass or your hands to press firmly and create a compact, even layer. A well-pressed crust will hold its shape better.
5. Bake for 8-10 minutes. This short bake time helps to set the crust and make it extra crisp. Once baked, let it cool completely on a wire rack before adding your cake batter. Cooling prevents the cake batter from cooking prematurely or absorbing too much butter from the warm crust.

Baking the Fluffy Vanilla Bean Cake Layers

These moist and tender vanilla bean cake layers are the backbone of our **layered blueberry cheesecake**. For best results, I use my reliable KitchenAid stand mixer. Here is the exact cake pan I used for a perfect bake.

1. In a medium bowl, whisk together 2 ½ cups of sifted cake flour, 2 ½ teaspoons of baking powder (for lift), and ½ teaspoon of salt (to enhance flavor). Sifting ensures there are no lumps and contributes to a lighter cake.
2. In a stand mixer fitted with the paddle attachment, cream ½ cup of unsalted butter (at room temperature), ¼ cup of vegetable oil (for added moisture), and 1 ¾ cups of granulated sugar. Beat on medium-high speed for about 4 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl frequently to ensure even mixing.
3. Add 5 large egg whites, one at a time, mixing on low speed after each addition until just combined. Adding them slowly allows for better emulsification and a smoother batter.
4. Mix in 1 tablespoon of pure vanilla extract and ½ cup of sour cream until the batter is smooth. The sour cream not only adds moisture but also a slight tang that beautifully complements the other flavors.
5. With the mixer on low speed, alternate adding the dry ingredients (flour mixture) and 1 cup of buttermilk (at room temperature). Begin and end with the dry mix, mixing only until just combined after each addition. Overmixing at this stage can lead to a tough cake.
6. Divide the batter evenly among your three prepared cake pans (with the cooled graham cracker crusts). Bake at 350°F (175°C) for 28-31 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean or with a few moist crumbs. The tops should be lightly golden.
7. Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely. Cooling thoroughly is essential before frosting to prevent melting.

Creating the Irresistible Blueberry Compote

This vibrant compote isn’t just a topping; it’s the heart of the cake’s fruity flavor and adds a delightful burst of tanginess. The secret to a perfect compote is cooking the blueberries just enough to release their beautiful juices and create a thick sauce, while still leaving some berries intact for a lovely textural contrast.

• In a small saucepan, combine your fresh or frozen blueberries, granulated sugar, and water over medium heat. Stir gently to combine all ingredients, ensuring the sugar starts to dissolve.
• Continue to cook the mixture, stirring occasionally, until the blueberries begin to soften and burst, releasing their natural juices. This will create a luscious, syrupy sauce. The exact cooking time will vary, but aim for about 5-7 minutes.
• In a separate small bowl, create a slurry by whisking together cornstarch and a small amount of cold water until smooth. Once the compote is simmering hot, slowly pour the cornstarch slurry into the saucepan while continuously stirring. This heat-activated thickening agent will instantly start to work. Continue stirring until the mixture visibly thickens and its color deepens to a rich, glossy purple. This process cooks out the raw taste of the cornstarch.
• Remove the compote from the heat. Allow it to cool completely to room temperature. As it cools, it will continue to thicken further, reaching that perfect jam-like consistency. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the compote. If you’re short on time, you can refrigerate it to speed up the cooling process.

Whipping Up the Creamy Cheesecake Filling

This light and airy cheesecake filling is simpler to make than you might imagine, yet it serves as the crucial “glue” that exquisitely binds all the layers of this magnificent cake together. Its creamy texture and subtle tang are absolutely essential.

• Begin by placing your softened cream cheese in a medium-sized mixing bowl. Beat it on medium speed for at least 2 minutes until it becomes exceptionally smooth and completely lump-free. Don’t rush this step, and make sure to frequently scrape down the sides and bottom of the bowl with a rubber spatula to ensure thorough mixing.
• With the mixer still running on medium speed, gradually add the granulated sugar to the cream cheese. Continue mixing until the sugar is fully incorporated and the mixture is even creamier.
• In a separate, chilled bowl (a stainless steel bowl works wonders here), whip the cold heavy cream to stiff peaks. This is a critical step for achieving the light, ethereal texture of the filling; stiff peaks mean the cream holds its shape firmly.
• Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture. Use a gentle, lifting motion to incorporate without deflating the air. Once largely combined, carefully fold in the remaining whipped cream until the entire filling is light, fluffy, and uniform. Avoid overmixing to maintain its airy consistency.

Expert Tips for Assembling Your Blueberry Cheesecake Cake

Assembling this **layered blueberry cheesecake cake** is where all your hard work comes together, creating a visually stunning and delicious masterpiece. It’s truly a labor of love, but incredibly rewarding. To make the process smoother and more professional-looking, I highly recommend using a cake turntable, an offset spatula, a sturdy cake board, and a cake comb for decorative finishes. Here’s a detailed guide to building your beautiful cake:

• First, ensure your cake layers are completely cooled. Place your first cake layer, with the graham cracker crust side down, in the exact center of a **cake board** or your chosen serving plate. Secure it in place with a small dollop of blueberry buttercream underneath – this acts as a “glue” to prevent the cake from sliding during assembly and transport.
• Using a piping bag fitted with a round tip (or simply snip off the corner of a ziplock bag), pipe a sturdy rim of blueberry buttercream around the very edge of this first cake layer. This essential buttercream dam will act as a protective barrier, keeping the softer fillings neatly contained within the cake.
• Carefully spread a generous, even layer of your prepared cheesecake filling inside the piped buttercream rim. Smooth it out with your offset spatula. On top of the cheesecake filling, add an even layer of the vibrant blueberry compote. Make sure not to overfill, as too much filling can cause bulging once the next layer is added.
• Gently place the second cake layer on top of the filling, again with the graham cracker crust side facing down. Lightly press to ensure it’s level and secure. Repeat the piping, cheesecake filling, and blueberry compote layers.
• For the final top layer, place the cake crust side down. This technique ensures you have the smoothest, most level surface for frosting and decorating, giving your cake a professional finish.
• Now, it’s time for the crumb coat! Apply a very thin, even layer of blueberry buttercream over the entire cake, including the top and sides. The purpose of this “crumb coat” is to trap any loose crumbs, preventing them from mixing into your final frosting layer. Once applied, chill the cake in the refrigerator or freezer for 10-15 minutes until this thin layer of buttercream is firm to the touch. This step is crucial for a smooth, crumb-free exterior.
• Once the crumb coat is set, apply the final, thicker layer of blueberry buttercream. Use your **offset spatula** to spread it evenly. To achieve a stunning, professional look, I use this specific cake comb/scraper. Glide the comb around the sides of the cake while rotating your turntable to create beautiful, consistent textures or perfectly smooth sides.

Frequently Asked Questions About Your Blueberry Cheesecake Cake

Baking a multi-component cake like this **Blueberry Cheesecake Cake** can bring up a few questions. Here are answers to some common queries to help you achieve perfect results every time:

• Can I use frozen blueberries for the compote? Absolutely! Frozen blueberries are perfectly suitable for making the delicious blueberry compote. They break down beautifully when cooked and will taste just as wonderful. However, for garnishing the finished cake, fresh blueberries are always recommended for their superior appearance and firm texture.
• What if I don’t have cake flour? Is there a substitute? Yes, you can easily make a substitute for cake flour using all-purpose flour and cornstarch. For every cup of cake flour required in the recipe, measure out 1 cup of all-purpose flour. Then, remove 2 tablespoons of the all-purpose flour and replace them with 2 tablespoons of cornstarch. Sift this mixture together thoroughly to ensure the cornstarch is evenly distributed. This will mimic the lower protein content of cake flour, resulting in a tenderer cake.
• Can I prepare the individual components of the cake in advance? Yes, one of the greatest advantages of this **layered dessert** is its make-ahead friendly nature! The cake layers can be baked, wrapped tightly in plastic wrap once cooled, and stored in the refrigerator for up to 2-3 days, or even frozen for up to a month. The cheesecake filling and blueberry compote can also be made 1-2 days in advance and stored in airtight containers in the refrigerator. This allows you to break down the baking process into manageable steps and assemble the cake closer to your event.
• Can I use store-bought canned blueberry pie filling instead of making the compote? While you *can* use store-bought blueberry pie filling as a shortcut if you’re truly pressed for time, the homemade blueberry compote is significantly superior in flavor, freshness, and texture. Making it from scratch allows you to control the sweetness and ensures a vibrant, natural blueberry taste that truly elevates the cake. If you have the time, I highly recommend making the homemade version for an unparalleled result.
• What’s the best way to frost the cake without making a mess? To achieve a clean, professional finish, a **cake turntable** is your best friend. It allows you to rotate the cake smoothly while applying frosting. Start by doing a “crumb coat” – a very thin layer of frosting that traps all loose crumbs. Chill the cake for 10-15 minutes until the crumb coat is firm. Then, proceed with applying the final, thicker layer of buttercream. This two-step process, combined with an **offset spatula**, makes frosting much easier and cleaner.
• How can I make the blueberry buttercream even more vibrant and flavorful? The secret to truly stunning, intensely flavored blueberry buttercream is using freeze-dried blueberries. Grind them into a fine powder using a spice grinder or food processor and incorporate them directly into the buttercream. This not only provides a concentrated, natural blueberry flavor but also gives your frosting a gorgeous, deep purple color without adding extra liquid or artificial food coloring. For an extra boost, a few drops of blueberry emulsion can also enhance both color and taste.

Elevate Your Presentation with These Decorating Tips

• Once your crumb coat is firm and you’ve applied the final layer of buttercream, grab your **cake comb** or a smooth scraper. Use it to create a perfectly smooth finish or add elegant textures and patterns to the sides of your cake while rotating it on a turntable.
• Garnish the top of your **Blueberry Cheesecake Cake** with a generous scattering of fresh, plump blueberries. For a touch of freshness and color contrast, finely grate some lemon zest over the berries.
• For a more rustic, inviting look, gently drizzle additional blueberry compote or a thin blueberry puree over the top of the frosted cake, allowing some to cascade down the sides.
• To add an extra touch of elegance, especially for summer celebrations or garden parties, consider placing a few edible flowers, such as pansies or violas, delicately on the top of the cake.

Essential Tools You’ll Need for Baking Success

Having the right equipment can make all the difference in the baking process, ensuring your **homemade Blueberry Cheesecake Cake** turns out perfectly. Here’s a list of tools you’ll want to have on hand:

• Cake Pans (8-inch): You’ll need three matching pans for even layers.
• Small Saucepan: Perfect for simmering your delicious blueberry compote.
• Food Processor: Invaluable for quickly and finely grinding graham crackers for the crust, and freeze-dried blueberries for the buttercream.
• Stand Mixer: With a paddle attachment, this is essential for creaming butter, sugar, and making smooth cake batter and buttercream.
• Hand Mixer or Whisk: Great for whipping the heavy cream to stiff peaks for the cheesecake filling.
• Offset Spatula and Cake Comb: Crucial for applying and smoothing frosting, and for creating decorative finishes on your cake.
• Piping Bag and Tips: Useful for piping decorative borders or creating specific designs with your buttercream.
• Plastic Wrap: Essential for covering cooling compote and tightly wrapping cake layers for storage.
• Mixing Bowls: A variety of sizes (small, medium, and large) for preparing different components.
• Wire Rack: For cooling your cake layers thoroughly after baking, ensuring they don’t get soggy.

Storing and Freezing Your Blueberry Cheesecake Cake for Lasting Freshness

To ensure your **Blueberry Cheesecake Cake** remains as delicious as the day it was baked, proper storage is key. Here are the best practices for both short-term storage and longer-term freezing:

Storing in the Refrigerator: Given its creamy cheesecake filling and buttercream, this cake must be kept refrigerated. To maintain its freshness, prevent it from drying out, and protect its flavors, wrap the entire assembled cake or individual slices tightly in plastic wrap. You can then place it in an airtight cake container. Stored this way, your cake will stay fresh and delectable for up to 3 days. For the absolute best eating experience, allow refrigerated slices to come to room temperature for about 20-30 minutes before serving. This softens the cake and frosting, enhancing their texture and flavor.

Freezing for Extended Enjoyment: This **layered cheesecake cake** also freezes beautifully, allowing you to enjoy it weeks later. You have two main options for freezing: individual slices or the entire assembled cake.

• **For Individual Slices**: Cut the cake into desired slices. Wrap each slice first in a layer of parchment paper, then tightly in plastic wrap, ensuring no air can get in. Place the wrapped slices in a freezer-safe airtight container or a heavy-duty freezer bag. This prevents freezer burn and protects the cake’s delicate texture.
• **For the Entire Assembled Cake**: If you plan to freeze the whole cake, make sure it’s fully chilled and the buttercream is firm. For best results, freeze the cake uncovered for about an hour until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is crucial for preventing freezer burn.

To thaw, transfer the frozen cake (or individual slices) to the refrigerator and allow it to thaw overnight. Once thawed, bring it to room temperature for about an hour before serving for optimal taste and texture. Frozen and properly stored, the cake can last for up to 1-2 months.

For more delicious blueberry and summer-inspired recipes, here are some you should definitely try!

• Tasty Lemon Blueberry Muffin Cookies
• Blueberry Muffin Cheesecake With Crumble Topping
• Easy Blueberry Pie Bars With A Shortbread Crust

If you’ve thoroughly enjoyed creating and tasting this amazing Blueberry Cheesecake Cake, please don’t hesitate to leave a 5-star rating and a comment below! I’d absolutely love to hear your feedback, read about your baking experience, or answer any questions you might have. Join our vibrant baking community and follow me on Instagram, Pinterest, and TikTok. I share so many fun and delicious things on all platforms, and I can’t wait to connect with you there!

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
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Course
Dessert

Cuisine
Cake

Servings
16

Ingredients

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 F (160°C). 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, indicating proper moisture.
• Divide the mixture evenly (approximately ¾ cup in each) between the three prepped cake pans and press down firmly with your hand or the back of a spoon to create a compact, even crust.
• Bake for 10 minutes to set the crust. While the crust cools slightly, you can prepare the cake batter.
• While the graham cracker crusts are baking and cooling, make the vanilla cake layers as instructed below.

For the cake

• Keep your oven at 325 F (160°C).
• In a medium sized bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter (room temperature), vegetable oil, and granulated sugar on medium speed until the mixture is light, fluffy, and pale, which should take about 4 minutes. Use a rubber spatula to scrape the bottom and sides of the bowl ensuring everything is well combined.
• Start adding the egg whites and whole eggs one at a time, beating on medium-low speed after each addition until just incorporated. I typically beat each egg/egg white for about 30 seconds. Scrape the bowl after each addition to ensure proper mixing. Once all eggs are added, beat on medium-low for an additional 30 seconds.
• Add the sour cream and both vanilla extract and vanilla bean paste. Mix on medium-low speed for about a minute until smooth. If the mixture appears slightly clumpy, don’t worry, it will smooth out once the dry ingredients are incorporated.
• Turn the mixer to low speed and add ⅓ of the flour mixture and ½ of the buttermilk to the butter mixture, mixing just until almost incorporated. Then add another ⅓ of the flour mixture and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the final portion of the flour mixture. Mix gently until the flour streaks are mostly gone. Be careful not to overmix, which can lead to a dense cake.
• Evenly distribute the cake batter among the three prepped cake pans with the cooled graham cracker crusts. Bake for 28-31 minutes (baking times can vary, so keep an eye on your oven; mine typically takes about 31 minutes) or until a toothpick inserted into the center comes out with just a few moist crumbs, or the tops are lightly golden brown.
• Remove cakes from the oven and allow them to cool in their pans on a wire rack for 15 minutes. This helps the cakes firm up before handling. Afterward, carefully invert them out of the pans and place them directly on cooling racks to cool completely.
• Once the cakes are completely cooled, individually wrap each cake layer tightly with plastic wrap. You can then store them in the refrigerator or freezer until you are ready to assemble and frost the cake. This can be done a day or two in advance.

For the Blueberry Compote

• In a small saucepan over medium heat, combine the fresh or frozen blueberries, granulated sugar, and 2 tablespoons of water. Stir gently until all ingredients are combined and the sugar begins to dissolve.
• Continue cooking, stirring occasionally, until the blueberries start to soften and burst, releasing their juices and forming a sauce. In a separate small bowl, whisk together the 1 tablespoon of cornstarch and ⅓ cup of water to create a smooth slurry. With the blueberry compote still hot and simmering, slowly add the cornstarch slurry while continuously stirring. The heat will activate the cornstarch, and you’ll notice the compote beginning to thicken. When first added, it might appear a lighter purple; continue cooking and stirring until it thickens and darkens in color, which indicates the cornstarch flavor has cooked out.
• Remove the compote from heat and let it cool completely to room temperature. As it cools, it will continue to thicken further. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the compote. If you’re in a hurry, you can place it in the refrigerator to speed up the cooling process.

For The Cheesecake Filling

• In a medium-sized mixing bowl, beat the softened cream cheese on medium speed for about 2 minutes until it’s perfectly smooth and free of any lumps. Thoroughly scrape down the sides and bottom of the bowl with a rubber spatula. Then, with the mixer on medium speed, gradually sprinkle in the granulated sugar, mixing until it’s fully incorporated and the cream cheese mixture is even creamier.
• In a separate, chilled stainless steel bowl (or any clean, dry bowl), whisk the cold heavy whipping cream until stiff peaks form. Stiff peaks mean the cream holds its shape firmly when the whisk is lifted.
• Using a rubber spatula, gently fold half of the whipped heavy whipping cream into the cream cheese mixture. Use a light, lifting motion to combine them without deflating the air in the whipped cream. Once mostly combined, carefully fold in the remaining whipped cream until the entire filling is light, airy, and uniform. Avoid overmixing to maintain the light texture.
• Store the finished cheesecake filling in an airtight container in the refrigerator until you are ready to use it for assembly.

For the blueberry buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, cream the slightly chilled unsalted butter on medium speed for about 2 minutes until it’s soft and smooth.
• With the mixer on low speed, gradually add the sifted powdered sugar. Start slowly to prevent a cloud of sugar. Once most is incorporated, increase speed slightly.
• Add the pulverized freeze-dried blueberries and the blueberry emulsion (if using). Mix until evenly distributed.
• With the mixer on medium speed, gradually add the heavy whipping cream and the pinch of salt.
• Turn the mixer to medium-high speed and beat for an additional 5 minutes. The frosting should become noticeably lighter in color and texture, incredibly fluffy and smooth. Finally, use a rubber spatula to hand-beat the frosting for a minute or two to remove any large air pockets, resulting in a super smooth buttercream.

Assembly

• If necessary, level your cooled cake layers using a serrated knife for even stacking. Place the first cake layer, graham cracker crust side down, in the center of your cake board or serving plate. Secure it with a small dollop of frosting underneath to prevent it from shifting.
• Using a piping bag (or a ziplock bag with the corner snipped), pipe a small, even rim of blueberry buttercream around the edge of the first cake layer. This acts as a dam to hold the fillings in place.
• Spread half of the cheesecake filling evenly over the cake layer, inside the piped buttercream rim. Use the back of a spoon or an offset spatula to gently work the cream cheese filling right up to the edge of the frosting dam.
• Add about ⅓ cup of the cooled blueberry compote on top of the cheesecake filling. Gently spread it evenly using the back of your spoon, being careful not to push it beyond the frosting dam. Get down to eye level with the cake to ensure there isn’t too much filling, which could cause it to seep out the sides when the next layer is added. (Don’t worry if you have extra compote; it’s perfect for garnishing the top later!)
• Carefully place the next cake layer directly onto the blueberry compote/cheesecake filling, again with the graham cracker crust side facing down. Gently press to make sure it’s level, then repeat the piping of the buttercream rim, followed by the remaining cheesecake filling and blueberry compote.
• Place the final cake layer on top, with its graham cracker crust side down. This provides a very smooth and flat surface for your final frosting, making decoration much easier.
• Apply a thin, even layer of blueberry buttercream over the entire cake (top and sides). This is your crumb coat, essential for trapping any loose crumbs. Freeze the cake for 15 minutes to allow this crumb coat to set firmly and lock in all those crumbs.
• After the crumb coat is completely set, finish frosting the cake with the remaining buttercream, using an offset spatula to create smooth sides and top.
• To decorate, which is completely optional but highly recommended for a stunning finish, I added dollops of whipped cream to the top (or more buttercream piped decoratively), then spooned the rest of the blueberry compote into the center or drizzled it artfully over the top. Fresh blueberries and a sprinkle of lemon zest make a beautiful final touch.

Keyword
blueberry, graham cracker, cheesecake

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