Ingredients
Blueberry Cheesecake:
¾ cup fresh blueberries
16 oz. cream cheese- room temperature
1/2 cup granulated sugar
2 Tablespoons all-purpose flour
1 ½ teaspoons vanilla
2 eggs + 1 egg yolk- room temperature
1/4 cup sour cream
1/4 cup heavy cream
Lemon Blueberry Cake:
2 cups all-purpose flour
2 Tablespoons corn starch
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter-room temperature
1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ teaspoons vanilla extract
2 teaspoons lemon zest
½ cup milk
3 Tablespoons lemon juice
1 ½ cups blueberries- fresh (if use frozen do not thaw)
3–4 teaspoons of flour- to toss the blueberries
Lemon Cream Cheese Frosting:
12 oz. full-fat brick style cream cheese- softened
1 cup unsalted butter-softened
¼ teaspoon salt
3 ½ –4 ½ cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon lemon zest
For garnish:
lemon wedges
fresh blueberries
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Instructions
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