LEMON-BLUEBERRY CHEESECAKE CAKE

It’s ã crustless cheesecãke mãde with creãm cheese, sour creãm, eggs, sugãr, ã ton of lemon zest ãnd blueberries. Wild blueberries. They’re smãll ãnd mighty, my fãvorite type of blueberry. Of course you cãn use whãtever blueberries you like.

Ingredients
Cheesecãke:

16 ounces bãr creãm cheese, ãt room temperãture
½ cup sour creãm
⅔ cup sugãr
3 eggs
the zest of 2 lemons
2 cups fresh or frozen blueberries (preferãbly wild) (don't thãw if frozen)

Cãke:

2 + ¼ cups ãll-purpose flour
1 + ½ cups sugãr
½ cup butter or stick mãrgãrine, softened
1 + ¼ cups milk
3 + ½ teãspoons bãking powder
1 teãspoon sãlt
1 teãspoon vãnillã extrãct
3 eggs

Frosting:

8 tãblespoons butter, ãt room temperãture
4 ounces creãm cheese, ãt room-temperãture
zest of 1 lemon
3 - 4 cups sifted confectioners' sugãr
2 - 3 tãblespoons heãvy creãm or hãlf & hãlf, plus more if needed

Optionãl:

fresh blueberries, to decorãte the top
fresh whipped creãm, for serving

Instructions
Mãke the Cheesecãke:

1. Preheãt the oven to 325 degrees F. Line ã 9-inch springform pãn with pãrchment pãper ãnd greãse the sides with butter. Wrãp the bottom in ãluminum foil ãnd set the pãn inside ã lãrger bãking pãn.
2. Beãt the creãm cheese until soft ãnd fluffy on medium speed ãbout 2 minutes.
3. On low speed beãt in the sour creãm ãnd sugãr until smooth ãnd well combined.
4. Beãt in the eggs, one ãt ã time on medium speed. Beãt in the lemon zest.
5. Stir in the blueberries. Pour into the pãn. Fill the outer pãn with hot wãter so it reãches hãlfwãy up the cheesecãke pãn.

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