Blueberry Lemon Cheesecake Cake

cafedelites.com

Becky Omwake

subheading: Blueberry Cake:

¼ cup fresh squeezed lemon juice (juice from 1 lemon)

½ cup milk (skim, reduced fat, full fat or almond milk)

½ cup butter , room temperature (or spread of choice)

¾ cup sugar (or a natural granulated sweetener)

2 large eggs

1 tablespoon lemon zest

1 ½ cup all purpose flour (or plain flour)

2 teaspoons baking powder

¼ teaspoon salt

125 g (4 ½ oz) fresh blueberries

subheading: Cheesecake:

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

⅓ cup plain 2% Greek yogurt

⅓ cup natural powdered sweetener (or powdered sugar)

1 heaping tablespoon all-purpose flour (plain flour)

1 large egg

2 tablespoons fresh squeezed lemon juice

subheading: Cream Cheese Glaze (optional):

½ cup cream cheese , at room temperature

1 cup natural powdered sweetener (or sugar)

3 to 4 tablespoons fresh squeezed lemon juice

2 tablespoons water (only if needed for a thinner consistency

note: Extra blueberries to garnish

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