Blueberry lemon cakes with cheesecake topping

Blueberry lemon cakes with cheesecake topping

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(25 ratings)

Prep: 20 mins Cook: 15 mins

More effort

Makes 12
These neat, zesty cakes are finished off with a smooth, rich topping

Nutrition and extra info

Nutrition: per cake

  • kcal252
  • fat18g
  • saturates10g
  • carbs21g
  • sugars12g
  • fibre0g
  • protein3g
  • salt0.32g
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  • 100g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g golden caster sugar
  • 2 large egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g self-raising flour
  • 50g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

For the topping

  • 250ml soured cream



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 25g icing sugar
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract


  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.

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Comments (29)

jessica_mann's picture

A bit fiddly to do with making the handles and things but generally pretty easy recipe and came out perfectly in accordance with following the recipe. I found nice zesty lemon taste and great idea for a low calorie dessert. I didn't think they deserved as low as a 3 bit 4 seems a high rating as I just didn't find them show stopping for the effort required. I initially stored them in the fridge but I think that they are best kept in a cake tin, the sponge was lovely and the cheesecake setting was set nicely. Easy to do but wouldn't use it as an alternative to a cheesecake.

toggle's picture

A good recipe, outcome was pretty good. Spongy textured cake and lovely topping, however the cooking time for both cake and topping needs to be around 5 mins longer then stated (maybe the problem lies within different type of ovens) and instead of 12, I reckon the batter quantity could be divided to almost 24. That is, if bakers wanted more cheesecake topping over the cake because mine only covered the top by less than 1cm, which means more cheesecake ingredients needed. Overall I am very happy with the outcome, friends approve and likes them. Thank you for the lovely recipe.

cocojo's picture

A little bit fiddly as requires two steps but they were delicious - lemon tang with bursts of blueberry. A huge hit at my dinner party! not too sweet for those without a sweet tooth. Make them in a silicone muffin tin if you can but make sure you leave to cool before removing from the tin.

haleybe's picture

My friend and I made these for a picnic and they turned out lovely. They were a bit more moist than I felt they should have been, but not quite soggy, which seems to be a common problem. They held together well anyway. The biggest challenge for us was converting the measurements from the metric system, as we live in the U.S. We also used a mixture of light brown sugar and powdered sugar, for lack of golden caster sugar and it didn't make a noticeable difference.

jemimalrf's picture

Really lovely! The first time I made them, they were a bit fiddly but came out delicious. Practice makes perfect. The second batch were just as nice. Fresh out of the fridge, they're like mini-cheesecakes. Everyone loved them.

letcookingbegin's picture

Absoloute waste of time. It cost me quite a lot of money to buy the ingredients and making them was the biggest waste of time! The mixture went everywhere and they were tasty but soggy. Ridiculously wasteful.

divadesfeuers's picture

Very nice recipe, everything worked out very well. Prepared this for my birthday party and everyone loved them.
I would not rate them as "moderately easy" though because they aren't.

katiepolstjanov's picture

Love these cakes!! Really easy to make and taste great. I use about 70g of sugar instead of 100g and creme fraiche instead of sour cream. Has anyone tried using a substitute for the bluberries?

FlourCoveredGirl's picture

Absolutely fabulous.
I made these using a 12 cup silicone muffin tin, with the temperature settings and timings exactly as suggested, and these came out perfectly.
I started using the parchment 'lifters', but they were too fiddly (and spoiled the shape of the cake), so ditched them. The silicone moulds pop out easily if prepared properly, and give a very professional smooth edge finish if you let them cool completely in the tin.
I used 2 small lemons, and blackcurrants instead. The flavour was perfect, and the consistency very good indeed - blonde moist sponge with a good lemon tang, and the blackcurrants (worked out to 7 per cake) just burst in your mouth. The cheesecake topping needs to be put on quickly but as it is pouring consistency making it in a jug is the best idea. Chill these before eating. Great size for a modest/refined dinner party dessert.

hotheels007's picture

I made these for a family lunch and they were very popular. I didn't try them myself as I don't eat wheat. However I found great difficulty actually getting the mix into the muffin tin with the strips of baking paper. I suggest ensuring the paper is stuck to the metal tin before you attempt to put the mixture in.

rebeccaclayton's picture

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.

juliebird2004's picture

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

hward41's picture

tried these, was not keen

patsandsmall's picture

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

avidfan's picture

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.

saz130181's picture

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

ayeletj's picture

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?

loochieloo's picture

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!

padraig1934's picture

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, ( and check it out.
This should eliminate most of your problems

padraig1934's picture

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, ( and check it out.
This should eliminate most of your problems


Questions (3)

graceelias's picture

When the cheesecake topping is made it is yellow, does it turn white when cooked???
Please reply a.s.a.p.
thank you x

goodfoodteam's picture

Hi graceelias, thanks for your question. The topping mixture should be white but it could be slightly yellow depending on the type of eggs used - some have a brighter yolk than others. The colour won't change drastically once set. Hope this helps. 

graceelias's picture

When the cheesecake topping is made it is yellow. Does it turn white when cooked?

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