Recipe uploaded by

13 ratings

Recipe by Emma Lewis

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Lightly grease a 12-hole deep muffin tin. Cut out 12 strips of baking parchment, each about 1.5cm wide. Cut each strip in half, then lay inside each muffin hole to make a cross. Trim the ends so they rise about 1cm above the rim of the holes. You'll use these as handles to remove the cakes when they are cooked.
2. Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar until pale and creamy. Beat in the eggs, a little at a time, then add the lemon zest and half the juice. Mix together well, then stir in half the flour. Stir in the remaining lemon juice, then the remaining flour.
3. Spoon the cake mixture into the tins, about 1 heaped tbsp per case, then smooth over with the back of a spoon. Sprinkle a couple of blueberries over each cake, then bake for 10 mins.
4. To make the topping, whisk together the soured cream, icing sugar, egg and vanilla extract until smooth. Take the cakes out of the oven - they should be pale and just firm. Gently press down to make a flat top, then spoon some cheesecake topping over each cake - the holes should be filled almost to the top. Scatter over some more blueberries. Return to the oven and bake for 5-7 mins more until the topping is just set and gives only a little wobble when tapped.
5. Leave the cakes to cool in the tin, then gently ease away from the sides of the tin and lift out using the paper handles.

PER CAKE

252 kcalories, protein 3g, carbohydrate 21g, fat 18 g, saturated fat 10g, fibre 0g, sugar 12g, salt 0.32 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/11584/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g butter , softened, plus extra for greasing
• 100g golden caster sugar
• 2 large eggs , lightly beaten
• zest and juice 1 lemon
• 140g self-raising flour
• 50g blueberries

FOR THE TOPPING

• 250ml soured cream
• 25g icing sugar
• 1 large egg
• 1 tsp vanilla extract

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 12

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Ingredients

• 100g butter , softened, plus extra for greasing
• 100g golden caster sugar
• 2 large eggs , lightly beaten
• zest and juice 1 lemon
• 140g self-raising flour
• 50g blueberries

FOR THE TOPPING

• 250ml soured cream
• 25g icing sugar
• 1 large egg
• 1 tsp vanilla extract

PER CAKE

252 kcalories, protein 3g, carbohydrate 21g, fat 18 g, saturated fat 10g, fibre 0g, sugar 12g, salt 0.32 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk