Ingredients:
100g butter, softened (plus extra for greasing)
100g golden caster sugar
2 large eggs, lightly beaten
zest and juice of 1 lemon
140g self-raising flour
50g blueberries (I used pretty much a whole punnet)
For the topping:
250ml soured cream
25g icing sugar
1 large egg
1 tsp vanilla extract
Lightly grease a 12 hole deep muffin tin (or two 6 hole muffin tins.) Cut out 12 strips of baking parchment each about 1.5cm wide and 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 hole (you need these as handles to remove the cakes.)
Preheat the oven to 180'c/Gas Mark 4 and 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. Mix together well, then stir in half the flour. Stir in the remaining lemon juice, then the remaining flour.
Spoon the cake mixture into the tins (about 1tbsp per case) then smooth over with the back of the spoon, sprinkle a few blueberrie over each cake then bake for 10 minutes.
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 fill almost to the top.) Scatter over more blueberries, return to the oven and bake for 5 - 7 minutes until the topping is just set and only gives a slight wobble when tapped.
Leave to cool in the tin then gently ease away from the sides and lift out using the paper handles (wait til they have completely cooled and set.)
So easy to make, absolutely adorable and very tasty!!
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