Blueberry & lemon cheese ~ cake 

 

Ingredients:

For the cake

• 115g butter
• 115g caster sugar
• 115g self raising flour
• 1tsp baking powder
•  2 large eggs
• finely grated rind of 2 lemons

For the filling and topping

• 150g creamy cheese filling
• 100ml double cream
• 50g icing sugar
• 80g fresh blueberries
• ½ tsp vanilla essence
• juice of 1 lemon
• 1tbsp lemon curd
• 25g caster sugar

Method:

To bake the cake

preheat the oven to 170° And grease a cake your cake tin.

Place the sugar and butter (softened) in a mixing bowl and beat until light and creamy.

Add the eggs beating them in one at a time then add the flour and baking powder and lemon rind. Mix until combined but don’t over beat!

Pour the mixture into the cake tin and bake for 25 – 30 mins

Allow to cool slightly before removing from the tin, then set aside and cool completely.

When completely cooled, slice the sponge in half across the middle and spread the lemon curd on one side.

To make the filling/topping

Wash the blueberries and allow to drain.

In a bowl place the cream, cheese and icing sugar in a bowl and whisk together until smooth and thickish. Gently stir in the blueberries, saving a few for the top.

Then tip out half of the cheesecake over the lemon curd and place the lid on.

Tip out the remainder on the top and spread evenly. Dance the remainding blueberries over the top.

Sieve the lemon juice to rid it of flesh and pips then add the caster sugar to the lemon juice and stir until completely dissolved and drizzle over the top.

If you don’t like it too lemony skip this step, but if you love the zesty taste of lemon add more!

Enjoy ….heaven on a plate (even though I say so myself 🙂