3. Lemon Blueberry Cheesecake Cake
- 16 ounces bar cream cheese, at room temperature
- ½ cup sour cream
- ⅔ cup sugar
- 3 eggs
- the zest of 2 lemons
- 2 cups fresh or frozen blueberries
- 2 + ¼ cups all-purpose flour
- 1 + ½ cups sugar
- ½ cup butter or stick margarine, softened
- 1 + ¼ cups milk
- 3 + ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
- 8 tablespoons butter, at room temperature
- 4 ounces cream cheese, at room-temperature
- zest of 1 lemon
- 3 – 4 cups sifted confectioners’ sugar
- 2 – 3 tablespoons heavy cream or half & half, plus more if needed
- fresh blueberries, to decorate the top
- fresh whipped cream, for serving
Make the Cheesecake:
- Preheat the oven to 325 degrees F. Line a 9-inch spring-form pan with parchment paper and grease the sides with butter. Wrap the bottom in aluminum foil and set the pan inside a larger baking pan.
- Beat the cream cheese until soft and fluffy on medium speed about 2 minutes.
- On low speed beat in the sour cream and sugar until smooth and well combined.
- Beat in the eggs, one at a time on medium speed. Beat in the lemon zest.
- Stir in the blueberries. Pour into the pan. Fill the outer pan with hot water so it reaches halfway up the cheesecake pan.
- Bake until set in the center and firm to the touch 50 – 55 minutes. Cool on a wire rack.
- Cover and chill overnight.
Make the Cake:
- Preheat oven to 350 F. Butter and flour 2 (9-inch) round pans.
- In a large mixing bowl beat all the ingredients together using an electric mixer on low speed 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally.
- Divide equally between the two pans. Bake 25 to 30 minutes until a toothpick inserted in center comes out clean.
- Cool on wire racks 20 minutes then turn one of them out onto a cake platter and the other onto a piece of parchment. Cool completely.
Make the Frosting:
- In a medium bowl beat the butter and cream cheese together until smooth and fluffy about 3 minutes on medium speed.
- Add a cup of confectioners’ sugar at a time and beat 1 minute after each addition alternating with a small splash of the heavy cream until you get a thick spreading consistency.
- Beat an additional 5 minutes on low speed until light and super fluffy.
Assemble the Cake:
- Spread a thin layer of frosting over the top of the cake you set on the cake platter.
- Remove the ring from the cheesecake and run a butter knife around the edges if needed then use a thin spatula to help lift one side so you can get your hand under it.
- Place it on the cake. Spread a thin layer of frosting on the cheesecake and top with the remaining cake.
- Frost the cake (top with fresh blueberries, if you like). Chill at least 2 hours before serving.
- Serve cold with a dollop of whipped cream if desired. Keep the leftovers refrigerated up to 4 days.
4. White Chocolate Blueberry Oatmeal Cookies
- 1 1/4 cups all-purpose flour
- 3/4 cup old fashioned oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup white chocolate chips
- 1/2 cup blueberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a medium bowl, combine flour, oats, cinnamon, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla and egg until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- Gently fold in chocolate chips and blueberries.
- Drop tablespoons of batter onto prepared baking sheet and press down lightly to flatten.
- Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.
- Remove from oven and cool on a wire rack.