¾ c fresh blueberries
16 oz.cheese- cream
1/2 c granulated sugar
2 t flour
1 ½ t of vanilla
2 eggs + 1 egg yolk
1/4 c sour cream
1/4 c heavy cream
Lemon Cake Blueberry:
2 c flour
2 tablespoons of cornstarch
¼ teaspoon of salt
2 teaspoons of yeast
2/3 cup unsalted butter at room temperature
1 & 1/3 c granulated sugar
2 egg + 1 egg white
1 ½ teaspoon of vanilla extract
2 teaspoons of lemon zest
½ cup of milk
3 tablespoons of lemon juice
1 ½ cup blueberries – fresh (if frozen, do not thaw)
3–4 teaspoons of flour – for mixing the blueberries
Lemon Cream Cheese Frosting:
12 oz. whole brick cream cheese, softened
1 c softened unsalted butter
¼ t of salt
3 ½ – 4 ½ cups powdered sugar
2 t of vanilla extract
1 t of lemon zest
Preheat oven 350 F. Lightly 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 to prevent water from seeping in while cooking in a bain-marie.
Make the cheesecake pulse the blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.
Adding sugar and flour & beat to smooth & creamy. Blend in vanilla.
Add the eggs, one at a time, mixing after each addition just to combine, do not over mix.
Finally, mix sour cream and heavy cream. Pour the batter into a springform pan and smooth the top, then place in a roasting pan. Pour boiling water into the roasting pan halfway up the side of the springform pan and make sure there are no water drips on the batter and cook for 40 to 45 minutes or until until the center is taken.
Remove the springform pan from the double boiler, then run a thin knife around the cake and let it cool to room temperature, then place it in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake:
Preheat the oven to 350 F, lightly butter and flour two 8-inch round cake pans and line the bottoms with circles of parchment paper.
Sift together 2 cups flour, cornstarch, baking powder and salt and set aside.
Mix the milk and the lemon juice and let curdle.
Beat butter and sugar over medium-high heat until pale and fluffy, about 4 minutes.
With the mixer on low, add the eggs one at a time and mix after each addition.
Add vanilla extract and lemon zest and stir to combine.
First adding 1/3 of flour mixture, & add half of milk mix, then 1/3 of the flour mixture, then the remaining milk of the milk mixture, and finish with the flour mixture. Mixing to combine after every addition, but do not on mix.
In a small bowl, gently toss the blueberries with the flour to coat them, then gently fold the blueberries into the batter, being careful not to break up the berries.
Divide the batter evenly into the pans, smooth the top and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10-15 minutes, then remove them to a wire rack to finish cooling.
Cream Cheese Frosting:
Mix the butter and the cream cheese on medium speed until there are no more lumps. Don’t over-beat before adding the sugar or you may end up with a runny frosting.
Add the vanilla, salt and lemon zest and mix until combined.
Gradually add the powdered sugar until you obtain the desired softness and thickness. Scrape down sides of bowl and beat until smooth.
Assembling the cake:
Place a layer of cake on a serving platter and cover with a thin layer of lemon cream cheese frosting. Place the blueberry cheesecake layer and cover with a thin layer of frosting. Finally, cover with the second layer of cake and frost the cake with the remaining frosting. Garnish with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting, otherwise the cake may fall apart as you cut.