Ingredients

Cake:

1 ½ sticks butter, softened

1 cup cane sugar

1 cup greek yogurt

2 eggs

¼ cup half and half

1 tsp vanilla

1 tsp blueberry extract

½ tsp lemon zest

1 tsp baking soda

½ tsp baking powder

½ tsp salt

2 ¼ cup flour

Blueberry Jam:

4 cups frozen blueberries

¼ cup maple syrup

1 tsp vanilla extract

1 Tbsp cornstarch

Filling:

1.5 bricks cream cheese, softened

3 Tbsp powdered sugar

1 egg yolk

Glaze:

3 Tbsp powdered sugar

1 tsp water

1/2 tsp blueberry extract

Directions

Add blueberries, maple syrup, cornstarch and extract to a saucepan, combine well, and cook down on medium heat until reduced and starts to thicken. Allow to cool.

Beat together butter and sugar until well combined and fluffy. Mix in yogurt, extracts, half and half, and eggs. Add in baking soda, baking powder, salt, and flour slowly until just combined (do not overmix).

Grease 9×13 pan. Add HALF of the batter to the pan and spread out evenly.

Beat together ingredients for cream cheese filling until fluffy.

Preheat oven to 350 degrees.

Spread cream cheese mixture over the batter evenly in the pan. Add the remaining cake batter from the bowl to cover cream cheese mixture completely. Top that mixture with the cooled off blueberry jam.

Bake for 50-60 minutes.

While cooling, make icing mixture by mixing all ingredients together until smooth. Add more powdered sugar or water to make desired consistency. Once fully cooled, drizzle over the blueberry jam layer. Slice into squares.