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Glen Kirtley
Derek Lai

  • Sub Category Name
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2


Blueberry Lemon Cake
  • 200g butter
  • 200g castor sugar
  • 4 eggs lightly beaten
  • Zest and juice of 2 lemons
  • 280g self-raising flour
  • 100g blueberries
  • 250ml sour cream
  • 25g icing sugar
  • 1 egg
  • 1 vanilla bean

Methods and Directions

Blueberry Lemon Cake
  • 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, and 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 160C.
  • Beat together the butter and sugar until pale and creamy.
  • Beat in the eggs, a little at a time, and then add the lemon zest and half the juice. Mix together well, and 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 tablespoon per case, then smooth over with the back of a spoon.
  • Sprinkle a couple of blueberries over each cake, and then bake for 10 minutes.
  • To make the topping, whisk together the sour cream, icing sugar, egg and vanilla bean until smooth.
To Serve
  • 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 minutes 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

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