Blueberry lemon cakes with cheesecake topping

Blueberry lemon cakes with cheesecake topping

These neat, zesty cakes are finished off with a smooth, rich topping

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Method

  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

Recipe from Good Food magazine, August 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Vespagirl

    13 July 2009

    Vespagirl rated and commented on this recipe

    2 stars

    Very soggy ,I must have done something wrong , even doubling the cooking time did not help, tasted great but looked a mess , needed a spoon to eat!

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  • Binder photo Jo Jo x

    13 July 2009

    Jo Jo x rated and commented on this recipe

    2 stars

    My cakes were also soggy even after cooking the sponge for a longer time. I didn't have enough muffin tins so I used muffin cases instead. Big mistake, when I put the topping on some of the paper cases collapsed. As in the previous comment they tasted ok but looked messy.

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  • Binder photo Linda Mills

    16 July 2009

    Linda Mills commented on this recipe

    Oh my gosh, these were delicious and so easy to make, and looked impressive. I'm puzzled how the other members cakes turned out soggy as i've made two batches now and they've turned out perfect. Friends loved them!

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  • Binder photo Linda Mills

    16 July 2009

    Linda Mills rated and commented on this recipe

    5 stars

    Sorry, forgot to rate this...... 5 STAR no question

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  • Binder photo Jersey Cream

    17 July 2009

    Jersey Cream rated and commented on this recipe

    4 stars

    I agree - these were absolutely fabulous - both in taste and appearance. I will definitely make them again.

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  • Binder photo louisey

    18 July 2009

    louisey commented on this recipe

    Made these for a fund raising afternoon tea they turned out great and tasted nice too went down very well with all the guests and was asked for the recipe more than once.

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  • Binder photo chacha

    21 July 2009

    chacha commented on this recipe

    Very neat little cakes, lovely and tasty. Went down very well at our house. Will make again!

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  • Binder photo What's for dinner?

    24 July 2009

    What's for dinner? rated and commented on this recipe

    5 stars

    Made these for a big family gathering and I got so many compliments! They looked really cute as well.

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  • Binder photo Kate2008

    25 July 2009

    Kate2008 rated and commented on this recipe

    2 stars

    Nice cakes, and went down a treat with the family, but needed much more time than specified.

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  • Binder photo geronimo

    30 July 2009

    geronimo commented on this recipe

    The varied results could be down to the cookers. Most people do not allow enough time for their cooker to reach the required temperature. You should allow 20 mins. Also how many actually check that the cooker achieves the temperature on the dial. Which shelf you cook on has a different effect. Get an oven temperature guage, (Lakeland.co.uk) and check it out. This should eliminate most of your problems

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  • Binder photo geronimo

    30 July 2009

    geronimo commented on this recipe

    The varied results could be down to the cookers. Most people do not allow enough time for their cooker to reach the required temperature. You should allow 20 mins. Also how many actually check that the cooker achieves the temperature on the dial. Which shelf you cook on has a different effect. Get an oven temperature guage, (Lakeland.co.uk) and check it out. This should eliminate most of your problems

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  • Binder photo Lucy

    31 July 2009

    Lucy rated and commented on this recipe

    2 stars

    I am another one who found these soggy and mine were also quite slimy too. Very disappointing. They were also quite heavy. Maybe it was something I did wrong, though I did pre-heat the oven for 30 mins before hand and cook as stated. Won't bother trying again which is a shame as they looked so nice in the magazine!

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  • Binder photo Ayelet R

    09 August 2009

    Ayelet R rated and commented on this recipe

    4 stars

    I've tried making this recipe 3 times now - it tastes great but still looks messy and soggy - any suggestions how I can fix these problem? Thanks!

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  • Binder photo Shirley Ann

    17 August 2009

    Shirley Ann rated and commented on this recipe

    5 stars

    They are very easy to make and have a delicious taste! They are also nice cakes to give them as a gift!

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  • Binder photo Pat

    28 August 2009

    Pat commented on this recipe

    Made the cakes successfully, tho required 15 mins baking. However, when it came to putting the cheesecake mix on top it went all over the place. I can't logically see how one can top a hot cake with a cold mix. Is the cake mix supposed to cool first? Please help as the cakes were delicious and I would like to make again.

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  • Binder photo patsandsmall

    28 August 2009

    patsandsmall rated and commented on this recipe

    5 stars

    I made this as one cake in a springform tin as I couldn't be bothered faffing about with a muffin tin and baking parchment. It was really lovely and I will definately make again

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  • Binder photo pinktink

    09 September 2009

    pinktink rated and commented on this recipe

    1 stars

    tried these, was not keen

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  • Binder photo Dominika

    27 September 2009

    Dominika rated this recipe

    5 stars

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  • Binder photo jdymond

    15 November 2009

    jdymond rated and commented on this recipe

    5 stars

    made these in cake cases rather than faffing with strips of paper, if you do this, you need to let them chill in the tin before taking them out otherwise the paper rips made these for work and they got absolutely rave reviews, I wasn't sure the topping would work, but they really were tasty next time I will cook the cakes a bit longer before putting the topping on

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  • Binder photo Beccy10

    29 May 2010

    Beccy10 rated and commented on this recipe

    3 stars

    I filled 16 silicone cupcake moulds with this quantity. Three were so soggy I had to spoon them out! The rest were firm. The three soggy ones were in the centre of the tray... The lemon taste seemed to disappear during cooking, but the blueberries taste is great. It took longer than expected to get the icing to wobble stage. I'd add more lemon next time - maybe even into the icing.

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

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

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PER CAKE

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

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