Lemon Blueberry Cheesecake Cake


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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