Blueberry Lemon Cakes With Cheesecake Topping
These delightful lemon blueberry cheesecake cupcakes are a perfect blend of tangy lemon, juicy blueberries, and creamy cheesecake topping. The light and fluffy cake pairs perfectly with the rich and luscious topping for a delicious treat that is sure to impress. With the perfect balance of sweet and tart flavors, these cupcakes are a delightful indulgence that is sure to brighten your day.
— Constant Cookbook
Ingredients
- 100g butter , softened, plus extra for greasing
- 100g golden caster sugar
- 2 large eggs , lightly beaten
- zest and juice 1 lemon
- 140g self-raising flour
- 50g blueberries
- 250ml soured cream
- 25g icing sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Makes 12
Nutrition
- Calories: 252 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 12 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.32 milligram of sodium
Comments
No comments found.