Blueberry lemon cakes with cheesecake topping

Blueberry lemon cakes with cheesecake topping

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Jul, 2009
Nice cakes, and went down a treat with the family, but needed much more time than specified.
24th Jul, 2009
Made these for a big family gathering and I got so many compliments! They looked really cute as well.
21st Jul, 2009
Very neat little cakes, lovely and tasty. Went down very well at our house. Will make again!
18th Jul, 2009
Made these for a fund raising afternoon tea they turned out great and tasted nice too went down very well with all the guests and was asked for the recipe more than once.
17th Jul, 2009
I agree - these were absolutely fabulous - both in taste and appearance. I will definitely make them again.
16th Jul, 2009
Sorry, forgot to rate this...... 5 STAR no question
16th Jul, 2009
Oh my gosh, these were delicious and so easy to make, and looked impressive. I'm puzzled how the other members cakes turned out soggy as i've made two batches now and they've turned out perfect. Friends loved them!
13th Jul, 2009
My cakes were also soggy even after cooking the sponge for a longer time. I didn't have enough muffin tins so I used muffin cases instead. Big mistake, when I put the topping on some of the paper cases collapsed. As in the previous comment they tasted ok but looked messy.
13th Jul, 2009
Very soggy ,I must have done something wrong , even doubling the cooking time did not help, tasted great but looked a mess , needed a spoon to eat!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?