Blueberry lemon cakes with cheesecake topping

Blueberry lemon cakes with cheesecake topping

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(28 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


  • 100g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g golden caster sugar
  • 2 large eggs, 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…

  • 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, questions and tips

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11th Apr, 2014
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.
23rd Jan, 2013
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.
22nd Jan, 2012
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.
12th Jul, 2011
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.
6th Jul, 2011
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.
29th May, 2011
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
5th Jan, 2011
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.
15th Sep, 2010
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?
12th Jul, 2010
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.
1st Jun, 2010
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.


6th Jan, 2015
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
16th Jan, 2015
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. 
6th Jan, 2015
When the cheesecake topping is made it is yellow. Does it turn white when cooked?
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