Ingredients:
¾ cup blueberries, fresh 16 oz. room temperature cream cheese
1/2 cup sugar (granulated)
2 tblsp flour (all-purpose)
1/2 tablespoons vanilla extract
2 room temperature eggs +
1 yolk a quarter cup of sour cream
1 quart thick cream Lemon Blueberry Cake:
2 cups flour (all-purpose) ¼ teaspoon salt 2 teaspoons baking powder
2 tablespoons corn starch 2/3 cup unsalted room temperature butter
1 and 1/3 cup sugar, granulated
1 egg white + 2 eggs ½ tablespoons extract de vanille ½ cup milk
2 tablespoons lemon zest lemon juice (about
3 tbsp.) ½ cup fresh blueberries (if use frozen do not thaw) Toss the blueberries with 3–4 tablespoons of flour.
12 oz. softened full-fat brick type cream cheese
1 cup softened unsalted butter a quarter teaspoon of salt
½ cup powdered sugar (about
3 ½ –4 ½ cup) vanilla extract (two tablespoons)
1 tblsp lemon juice
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