Lemon Blueberry Cheesecake Cake is refreshing, spring and summer dessert assembled of moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting. You have two delicious dessert, lemon blueberry cake with cream cheese frosting and delicious blueberry cheesecake, packed in one amazing treat. You should check my Blueberry Cheesecake Crumb Cake, too!
1 ½ cups blueberries- fresh (if use frozen do not thaw)
Takes , serves twelve people.
Instructions
Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
Arange sliced mozzarella and tomato on flatbread. Place back in oven until cheese is melted and bubbly.
Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
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