Description
A stunning hybrid dessert combining the soft, fluffy texture of a donut, the creamy richness of cheesecake, and the sweet-tart burst of blueberries. Perfect for parties or any special occasion!
Ingredients
Scale
- For the Donut Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup whole milk
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut-shaped cake mold or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before assembly.
- For the cheesecake filling, beat the cream cheese, sugar, and vanilla extract until smooth. Fold in the whipped cream gently to keep it light and airy.
- For the blueberry topping, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the blueberries release their juices and the mixture thickens. If desired, add cornstarch mixed with a little water for a thicker consistency. Let it cool.
- Assemble the cake: Slice the donut cake horizontally into two layers. Spread the cheesecake filling evenly on the bottom layer, then place the top layer back on. Spoon the blueberry topping over the top of the cake.
- Refrigerate the assembled cake for at least 1–2 hours to set. Serve chilled and enjoy!
Notes
For a no-bake variation, use pre-made donut cakes or sponge cake layers. Feel free to customize the toppings with other fruits like raspberries or strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry cheesecake donut cake, hybrid dessert, unique dessert recipes