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.
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.
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.
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.
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.