Blueberry Lemon Cheesecake Cake
"Blueberry Lemon Cheesecake Cake with a Lemon Cream Cheese Glaze to kick start your season! This cake makes for the perfect Spring-time dessert. A blueberry cake scented with lemon underneath a creamy and fluffy cheesecake, baked in the one pan!..."
INGREDIENTS
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1/4 cup fresh squeezed lemon juice (juice from 1 lemon)
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1/2 cup milk (skim, reduced fat, full fat or almond milk)
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1/2 cup butter, room temperature (or spread of choice)
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3/4 cup sugar (or a natural granulated sweetener)
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2 large eggs
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1 tablespoon lemon zest
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1 1/2 cup all purpose flour (or plain flour)
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2 teaspoons baking powder
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1/4 teaspoon salt
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125g (4 1/2 oz) fresh blueberries
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1 cup (8 oz | 250 g) light cream cheese, at room temperature
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1/3 cup plain 2% Greek yogurt
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1/3 cup natural powdered sweetener (or sugar)
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1 heaping tablespoon all-purpose flour (plain flour)
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1 large egg
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2 tablespoons fresh squeezed lemon juice
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1/2 cup cream cheese, at room temperature
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1 cup natural powdered sweetener (or sugar)
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3-4 tablespoons fresh squeezed lemon juice
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2 tablespoons water (only if needed for a thinner consistency
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* Extra blueberries to garnish
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