Ingredients
¼cuplemon juice,freshly squeezed
½cupmilk,skim, reduced fat, full fat, or almond milk
½cupbutter,room temperature
¾cupsugar,or a natural granulated sweetener
2eggs,large
1tbsplemon zest
1½cupsall-purpose flour,or plain flour
2tspbaking powder
¼tspsalt
4½ozfresh blueberries
1cuplight cream cheese,at room temperature
⅓cupGreek yogurt
⅓cupnatural powdered sweetener,or powdered sugar
1tbspall-purpose flour,or plain flour
1egg,large
2tbsplemon juice,freshly squeezed
½cupcream cheese,at room temperature
1cupnatural powdered sweetener,or sugar
4tbsplemon juice,freshly squeezed
2tbspwater,only if needed for a thinner consistency
blueberries,to garnish
Preparation
Preheat oven to 350 degrees F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.
In a jug, whisk the lemon juice together with the milk; set aside and allow to sour.
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.
Add the flour, baking powder, and salt. Mis them first on top of the wet ingredients before folding them in to combine the batter. Gently mix ¾ of the blueberries through.
Beat the cheesecake ingredients together until smooth and lump-free.
Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the blueberry cake layer.
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 a preheated oven for about 65 to 70 minutes until the centre is just set. Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or overnight.
Beat all glaze ingredients together until smooth.
Once the cake has chilled, remove it from the 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.
