Blueberry Lemon Cheesecake Cake Recipe


Blueberry Cake:
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


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