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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!
- 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
- 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
For The Cake:
In a jug, whisk the lemon juice together with the milk; set aside and allow to sour (making your very own buttermilk).
In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs and zest until light and creamy. Beat in the 'buttermilk' (lemon juice/milk mixture).
Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter. Gently mix 3/4 of the blueberries through.
For The Cheesecake Mixture:
Evenly pour half of the cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over blueberry cake layer (don't swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For The Glaze:
Beat all glaze ingredients together until smooth.
Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.