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.

Lemon Cream Cheese Frosting:

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

For garnish:

slices of lemon
blueberries in season

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