Lemon Blueberry Cheesecake Cake

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