Blueberry Lemon Cheesecake Cake

fresh squeezed lemon juice ((juice from 1 lemon))

milk ((skim, reduced fat, full fat or almond milk))

butter (, room temperature (or spread of choice))

sugar ((or a natural granulated sweetener))

large eggs

lemon zest

all purpose flour ((or plain flour))

baking powder

salt

fresh blueberries

| 250 g) light cream cheese, at room temperature

plain 2% Greek yogurt

natural powdered sweetener ((or powdered sugar))

heaping tablespoon all-purpose flour ((plain flour))

large egg

fresh squeezed lemon juice

cream cheese (, at room temperature)

natural powdered sweetener ((or sugar))

fresh squeezed lemon juice

water (only if needed for a thinner consistency

* Extra blueberries to garnish