Lisa's Lemon-Blueberry Cheesecake Cake

This is definitely one of my favorite summertime desserts.  The fresh blueberries compliment the lemon and the cream cheese adds smooth flavor to the cake and crust.  This can be served warm from the oven or chilled.  

Ingredients:

1/2 cup melted butter

1 pkg. lemon cake mix

2 eggs

2 pkgs. of low-fat Neufchâtel cream cheese, softened

1/2 cup of Truvia sugar (or regular sugar)

Lemon zest from half a lemon 

Juice from 1 lemon

2 cups fresh blueberries

1. Preheat oven to 350 degrees F.
2. Line a pie dish with tin foil.
3. In a mixing bowl, add dry cake mix, 1 egg and beat with mixer until well blended.
4. Press 2/3 of dough mixture on to the bottom of the pie pan.
5. In a separate bowl, combine cream cheese and sugar and beat until well blended.
6. Then add the other egg, zest and *lemon juice, continue to beat until all ingredients are mixed and smooth.
7. Pour cream cheese mixture over the cake crust.

   

   Prep Pic - Dough pieces 

8. Top evenly with fresh blueberries.
9. Take pinches of remaining cake dough and press into cream cheese and blueberry filling throughout. (see prep pic)
10. Bake for approximately 55 minutes or until cake is golden brown. 
11. Refrigerate leftovers...Enjoy!