Lemon Blueberry Cheesecake Cake
Ingredients
LEMON BLUEBERRY CAKE:
- 2 cups all-purpose flour
- 2 Tablespoons corn starch
- ¼ teaspoon salt
- 2 eggs + 1 egg white
- 3 Tablespoons lemon juice
- 1 ½ cups blueberries- fresh (if use frozen do not thaw)
- 3–4 teaspoons of flour- to toss the blueberries
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ cup milk
- 2 teaspoons baking powder
- 2/3 cup unsalted butter-room temperature
- 1 and 1/3 cups granulated sugar
