Blueberry lemon cake with cheesecake topping

Like Wendy, I was much drawn to the dual tone of this little cuppies.  I made two portions of this - first portion wasn't presentable enough because of my poor estimation.  I have too much bottom layer in the cups so much so I dont have space for the cheesecake layer.

 

So I decided to try a second batch.  I used up too much of the blueberries in the first attempt hence not enough blueberries to decorate the top.

 

Like what Wendy has shared, it's very hard not to love this cake....



 

Recipe source: Table for 2 .... or more
adapted from BBC Good Food

Ingredients:

100g butter, softened, plus extra for greasing
100g soft brown sugar
2 large eggs, lightly beaten
zest and juice from 1 lemon
140g self-raising flour
50g blueberries or more

For the topping
250ml soured cream
25g icing sugar1 large egg
1 tsp vanilla extract

Method:
1. Preheat oven at 160(fan)/180C and line a muffin pan with 12 muffin liners.

2. Cream butter and brown sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lime juice and zest and beat until smooth

3. Sift flour into the butter mixture, and mix until smooth.

4. Fill half the muffin cases with batter and push 5-6 blueberries into each cup. Top with more batter. Level it.

5. Bake the cakes for 13-15 minutes or until cake is done (doesn't need to be golden)

6. Meanwhile, mix topping ingredients together until smooth.

7. Remove the cakes from oven and spoon the topping over. Top with a few more blueberries as decoration

8. Bake for another 5-7 minutes until the topping is set. Leave to cool and lift from pan.