Blueberry lemon cakes with cheesecake topping

Blueberry lemon cakes with cheesecake topping

  • Rating: 4 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 12

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

Nutrition: per cake
HighlightNutrientUnit
kcal252
fat18g
saturates10g
carbs21g
sugars12g
fibre0g
protein3g
low insalt0.32g
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Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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    Overall rating

    Rating: 4 out of 5.28 ratings
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