**Ingredients:**
*Blueberry Cheesecake:*
– ¾ cup fresh blueberries
– 16 oz. cream cheese, room temperature
– ½ cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 ½ teaspoons vanilla extract
– 2 eggs + 1 egg yolk, room temperature
– ¼ cup sour cream
– ¼ cup heavy cream
*Lemon Blueberry Cake:*
– 2 cups all-purpose flour
– 2 tablespoons cornstarch
– 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 using 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
**Instructions:**
*Blueberry Cheesecake:*
- Preheat the oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil.
- In a food processor, pulse blueberries and cream cheese until smooth. Transfer the mixture to a mixing bowl.
- Add sugar, flour, and vanilla extract. Beat until smooth and creamy.
- Mix in eggs one at a time, then add the egg yolk, sour cream, and heavy cream. Pour the batter into the prepared springform pan.
- Place the pan in a roasting pan and pour boiling water halfway up the side of the springform pan. Bake for 40-45 minutes until the center is set. Cool to room temperature, then refrigerate for a few hours or overnight.
*Lemon Blueberry Cake:*
- Preheat oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Sift together flour, cornstarch, baking powder, and salt. Set aside.
- Stir together milk and lemon juice to curdle.
- Beat butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla extract and lemon zest.
- Alternate adding flour mixture and milk mixture to the butter mixture, mixing after each addition. Fold in blueberries coated in flour.
- Divide batter between pans, smooth the top, and bake for 30-35 minutes. Cool in pans for 10-15 minutes, then transfer to wire racks to cool completely.
*Lemon Cream Cheese Frosting:*
- Mix butter and cream cheese until no lumps remain. Add vanilla, salt, and lemon zest.
- Gradually add powdered sugar until desired sweetness and thickness are reached. Beat until smooth.
*Assembling the Cake:*
- Place one cake layer on a serving plate and top with a thin layer of frosting. Add the blueberry cheesecake layer and another thin layer of frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Decorate with lemon wedges and fresh blueberries. Refrigerate for at least 45 minutes before slicing. Store in the fridge. Enjoy!