Instructions

To Make the Blueberry Cake:

1. Preheat the oven to 350 F.
2. Grease  two 8-inches round cake pans with baking spray and line the bottoms with parchment paper, set aside.
3. Place 1 cup frozen blueberries (I used thawed blueberries, not fresh for more intense colour) in measuring jug and cover with water to 1 ¼  cup mark and let them sit until thaw. Transfer into food processor and pulse.
4. In a large mixing bowl place cake mix, oil, eggs and blueberry puree. Mix for 2 minutes. You can add a few drops of gel food coloring for more intense purple colour.
5. Fold in 1 cup fresh blueberries and divide the mixture equally into prepared pans. Bake about 35 minutes or until the toothpick inserted in the center comes out clean.

To Make Blueberry Cheesecake:

1. Preheat the oven to 350 F.
2. Grease 8 inch springform pan with baking spray and line he bottom with parchment paper. Wrap the pan in aluminium foil and set aside.
3. Beat softened cream cheese with vanilla, sugar and corn starch until smooth.
4. Add eggs and mix to combine. Scrape the bottom with the spatula as needed.
5. Fold in fresh blueberries and pour the mixture into springform pan, smooth the top and bake about 50-60 minutes or until the center has set. Turn off the oven and leave the cheesecake inside with the door crack open for 30 minutes.
6. Remove from the oven, cool to a room temperature, then chill in the fridge 4 hours or overnight.

To Make the Frosting:

1. Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
2. Add vanilla, salt and lemon zest(if using) and mix until combined.
3. Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

1. Place one layer of cake onto serving plate and top with thin layer of cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting.  Decorate as desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
2. Store in the fridge.