Photo: Toa Heftiba
Blueberry lemon cakes with cheesecake topping
10 ingredients
20 min + 15 min
Makes 12
openrecipes
These neat, zesty cakes are finished off with a smooth, rich topping
Estimated Nutrition (whole recipe, rough)
843
Calories
21g
Protein
24g
Fat
134g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes