INGREDIENTS
3/4 cup
blueberries
16 ozs
cream cheese
1/2 cup
granulated sugar
2 Tablespoons
flour
1 1/2 tsp
vanilla
2
eggs
1/4 cup
cream
1/4 cup
heavy cream
2 cups
flour
2 Tablespoons
corn starch
1/4 tsp
salt
2 tsp
baking powder
2/3 cup
butter-room temperature
1 1/3 cups
granulated sugar
2
eggs
1 1/2 tsp
vanilla extract
2 tsp
lemon zest
1/2 cup
milk
3 Tablespoons
lemon juice
1 1/2 cups
blueberries
3 tsp
flour- to toss the blueberries
12 ozs
full-fat cream cheese
1 cup
butter-softened
1/4 tsp
salt
3 1/2 cups
powdered sugar
2 tsp
vanilla extract
1 Tablespoon
lemon zest
1 serving
lemon wedges
1 serving
blueberries