+For the blueberry cheesecake:
°1/4 cup (65 g) fresh blueberries
°16 oz (454 g) cream cheese at room temperature
°1/2 c granulated sugar
°2 tablespoons (24 g) all-purpose flour
°1 ½ tsp (7.5 ml) vanilla
°2 eggs + 1 egg yolk at room temperature
°1/4 cup (65 mL) sour cream
°1/4 cup (65 mL) heavy cream
+For the lemon-blueberry cake:
°2 c flour
°2 tablespoons (30g) cornstarch°
°¼ teaspoon (1.5g) salt
°2 teaspoons (24g) yeast
°2/3 cup (75 g) unsalted butter-temperature
°1 1/3 cups (150g) granulated sugar
°2 eggs + 1 egg white
°1 ½ teaspoon (7.5 ml) vanilla extract
°2 teaspoons (10g) lemon zest
°½ cup (125ml) milk
°3 t lemon juice
°1 ½ cups (375 g) blueberries – fresh (do not thaw if frozen)
°3–4 teaspoons (36–48 g) flour for mixing the blueberries
+For Lemon Cream Frosting:
°12 oz cream cheese
°1 cup (225 g) unsalted butter, softened
°1 pinch of salt
°3 ½ to 4 ½ cups (575 to 725 g) powdered sugar
°1 tablespoon (15g) lemon zest
+For garnish :
Preheat oven 350°F (180°C).
Grease an 8-inch springform pan also line the bottom with paper. Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from dripping out while baking in a double boiler.
To prepare the cheesecake, combine the blueberries and cream cheese in a food processor and transfer the mixture to a mixing bowl.
Add the sugar and flour and beat until smooth and creamy. Mix with vanilla.
Add the eggs, one at a time, mixing after each addition to combine. Don’t mix too much.
Pour the batter into a springform pan and smooth the top, then place in a baking dish.
Pour boiling water into the roasting pan halfway up the side of the springform pan, make sure nothing drips onto the batter and bake for 40-45 minutes or until the center is taken.
Remove the springform pan from the double boiler and run a thin knife around the cake.
Let the cake cool to room temperature and place it in the fridge for a few hours or overnight to cool completely.
Preheat the oven to 350°F (180°C).
Butter and lightly flour two 8-inch round cake pans and line the bottom with parchment paper circles.
Sift together 2 cups (230g) flour, cornstarch, baking powder and salt and set aside.
Mix milk and lemon juice.
Beat butter & sugar on medium heat to pale and fluffy, about 4 mn.
While the mixer is turning on low heat, add the eggs one at a time and mix after each addition.
Adding vanilla extract & lemon zest & mix.
Add 1/3 of the flour mixture first, then add half of the milk mixture, then 1/3 of the flour mixture, then the remaining milk mixture and finish with the flour mixture. Stir to combine after each addition, but not too much.
In a small bowl, gently mix the blueberries and the flour, then gently fold the blueberries into the batter, taking care not to break the fruit.
Divide the batter evenly between the pans, smooth the top and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes, then remove them to place on a wire rack to finish cooling.
Mix butter and cream cheese on medium speed until no lumps remain. Do not beat too much before the sugar has been added.
Adding vanilla, salt and lemon zest & mix to combined.
Gradually add powdered sugar until desired smoothness and thickness is achieved. Scrape the sides of the bowl and beat until smooth.
Placing layer of cake on a serving platter and covering with a thin layer of lemon cream cheese frost.
Placing blueberry cheesecake layer & cover with a thin layer of frost.
& frost cake with rest frosting.
Garnished with lemon wedges & fresh blueberries, if wanted.
Refrigerate at least 45 mn before cutting, to prevent cake from breaking up.
Stored in refrigerator.