A light and fluffy Japanese-style cheesecake infused with fresh blueberries and zesty lemon for a refreshing twist on a classic dessert.

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Preheat the oven to 320°F (160°C). Line the bottom and sides of a round 6-inch cake pan with parchment paper and prepare a water bath.
In a heatproof bowl over simmering water, melt the cream cheese, butter, and milk. Stir until smooth, then remove from heat and cool slightly.
Whisk in the egg yolks, lemon juice, and lemon zest into the cream cheese mixture. Sift in the cake flour, cornstarch, and salt. Mix until well combined.
In a separate bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until soft peaks form.
Fold the meringue into the cream cheese batter in three batches, being careful not to deflate the mixture.
Gently fold in the fresh blueberries.
Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles.
Place the pan in a larger baking dish and fill with hot water about 1 inch high.
Bake for 60 minutes or until the cake is set and lightly golden on top. Turn off the oven and let the cake cool inside with the door slightly open for 15 minutes.
Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
Dust with powdered sugar before serving, if desired.