Blueberry Lemon Cheesecake Cake Recipe

Ingredients

Blueberry Cake:

1/4 cup fresh squeezed lemon juice (juice from 1 lemon)

1/2 cup milk (skim, reduced fat, full fat or almond milk)

1/2 cup butter , room temperature (or spread of choice)

3/4 cup sugar (or a natural granulated sweetener)

2 large eggs

1 tablespoon lemon zest

1 1/2 cup all purpose flour (or plain flour)

2 teaspoons baking powder

1/4 teaspoon salt

125 g (4 1/2 oz) fresh blueberries

Cheesecake:

1 cup (8 oz | 250 g) light cream cheese, at room temperature

1/3 cup plain 2% Greek yogurt

1/3 cup natural powdered sweetener (or powdered sugar)

1 heaping tablespoon all-purpose flour (plain flour)

1 large egg

2 tablespoons fresh squeezed lemon juice

Cream Cheese Glaze (optional)

1/2 cup cream cheese , at room temperature

1 cup natural powdered sweetener (or sugar)

3-4 tablespoons fresh squeezed lemon juice

2 tablespoons water (only if needed for a thinner consistency

* Extra blueberries to garnish

Instructions