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

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Instructions

Blueberry Cheesecake: