INGREDIENTS
Blueberry Cake: 60ml fresh squeezed lemon juice (juice from 1 lemon) 125ml cup milk (skim, reduced fat, full fat or almond milk) 110g butter, room temperature (or spread of choice) 150g sugar (or a natural granulated sweetener) 2 large eggs 1 tablespoon lemon zest 130g plain flour 2 teaspoons baking powder 1/4 teaspoon salt 125 g fresh blueberries |
Cheesecake: 250g light cream cheese, at room temperature 80ml plain 2% Greek yogurt 35g natural powdered sweetener (or powdered sugar) 1 heaped tablespoon plain flour 1 large egg 2 tablespoons fresh squeezed lemon juice |
Cream Cheese Glaze 60g cream cheese , at room temperature 125g natural powdered sweetener (or sugar) 3-4 tablespoons fresh squeezed lemon juice 2 tablespoons water (only if needed for a thinner consistency * Extra blueberries to garnish |
See our unique designs at
17 North West Circus Place, Edinburgh, EH3 6SX. Telephone: 0131 226 2255 9 Rosebery Place, Gullane, EH31 2AN. Telephone: 01620 842741 |