Lemon Blueberry Cream Cake

1. Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Mix almond flour, butter, and sweetener.
3. Press into an 8-inch (20 cm) pan.
4. Bake for 10 minutes and cool.

2. Make the Filling

1. Beat cream cheese until smooth.
2. Add eggs one at a time.
3. Mix in yogurt, sweetener, lemon juice, zest, and vanilla.
4. Fold in blueberries gently.

3. Bake

1. Pour over the crust.
2. Bake for 40–45 minutes until the center is just set.
3. Cool completely, then refrigerate for at least 4 hours.

4. Decorate

Top with whipped cream, blueberries, and lemon zest before serving.

Nutrition Reality

• Lower in carbs than many traditional cakes.
• Rich in protein and fat.
• Not a weight-loss miracle food.
• Portion size still matters if you’re trying to lose weight.

The combination of tangy lemon, creamy filling, and juicy blueberries makes this dessert feel indulgent while being lighter than many bakery-style cheesecakes. 🍋🫐🍰😋