Blueberry lemon cakes with cheesecake topping

Name: Blueberry lemon cakes with cheesecake topping
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 100 grams butter, softened, plus extra for greasing; 100 grams golden caster sugar; 2 larges eggs, lightly beaten; 1 zest and juice lemon; 140 grams self-raising flour; 50 grams blueberries; 250 milliliters soured cream; 25 grams icing sugar; 1 large egg; 1 teaspoon vanilla extract

Blueberry lemon cakes with cheesecake topping could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 12. This side dish has 206 calories, 4g of protein, and 12g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have butter, golden caster sugar, self-raising flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Lightly grease a 12-hole deep muffin tin.

Equipment you will use

Muffin Tray

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. Youll use these as handles to remove the cakes when they are cooked.

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Zest

Butter

Juice

Sugar

Egg

Mix together well, then stir in half the flour. Stir in the remaining lemon juice, then the remaining flour.

Ingredients you will need

Lemon Juice

All Purpose 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.

Ingredients you will need

Blueberries

Equipment you will use

Oven

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.

Ingredients you will need

Vanilla Extract