Blueberry Velvet Cheesecake


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For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 tablespoons blueberry puree (for color)
For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
For the Blueberry Frosting:

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup blueberry puree
1 teaspoon vanilla extract
For the Garnish:

Fresh blueberries
Blueberry syrup or melted chocolate


Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.
Combine water, oil, vinegar, vanilla, and blueberry puree in another bowl.
Add wet ingredients to dry ingredients and stir until smooth. Pour batter into prepared pans.
Bake for 25-30 minutes. Let cakes cool completely.
Beat cream cheese and sugar for cheesecake layer until smooth. Mix in sour cream, eggs, and vanilla, then fold in blueberries.
Spread cheesecake mixture on top of one cake layer in the pan. Top with second cake layer. Bake for 55-60 minutes.
Allow to cool, then chill for 4 hours or overnight.


For frosting, beat butter, powdered sugar, blueberry puree, and vanilla until smooth.
Frost the chilled cheesecake and decorate with fresh blueberries and drizzle with blueberry syrup or melted chocolate.
Prep Time: 30 minutes | Cooking Time: 85 minutes | Total Time: 6 hours 55 minutes | Kcal: 580 kcal | Servings: 12