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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Ingredients

  • 100g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 100g golden caster sugar
  • 2 large eggs, lightly beaten
    Eggs

    Egg

    egg

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

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 140g self-raising flour
  • 50g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

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

For the topping

  • 250ml soured cream
    Cream

    Cream

    cree-m

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

  • 25g icing sugar
  • 1 large egg
    Eggs

    Egg

    egg

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

  • 1 tsp vanilla extract

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.

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Comments, questions and tips

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rebeccaclayton
29th May, 2010
3.05
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
15th Nov, 2009
5.05
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
9th Sep, 2009
1.05
tried these, was not keen
patsandsmall
28th Aug, 2009
5.05
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
28th Aug, 2009
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
17th Aug, 2009
5.05
They are very easy to make and have a delicious taste! They are also nice cakes to give them as a gift!
ayeletj
9th Aug, 2009
4.05
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!
loochieloo
31st Jul, 2009
2.05
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
30th Jul, 2009
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
padraig1934
30th Jul, 2009
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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