Desserts are wonderful – a bit of indulgence is just what you need sometimes, and this blueberry cake is certainly that! This recipe take a bit of patience, but it isn’t something you’d do every day, and is absolutely worth it.
For the cake, you will need:
The juice from one lemon, (about ¼ cup)
½ cup milk
½ cup butter, room temperature
¾ cup sugar
2 large eggs
1 tablespoon lemon zest
1½ cup plain flour
2 teaspoons baking powder
¼ teaspoon salt
For the cheesecake, you will need:
1 cup light cream cheese, at room temperature
⅓ cup Greek yoghurt
⅓ cup icing sugar
1 heaping tablespoon plain flour
1 large egg
2 tablespoons fresh squeezed lemon juice
For the cream cheese glaze:
½ cup cream cheese, at room temperature
1 cup icing sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water (only if needed for a thinner consistency)
Extra blueberries to garnish
Preheat oven to 175°C and lightly grease an 8-inch round springform pan.
For the cake:
In a jug, whisk the lemon juice together with the milk; set aside and allow to sour, turning into buttermilk.
In a large bowl, beat the butter and sugar together until light and creamy. Beat in the eggs and zest until light and creamy, then beat in the ‘buttermilk’ (lemon juice/milk mixture).
Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
Gently mix ¾ of the blueberries through.
For the cheesecake mixture:
Beat the cheesecake ingredients together with an electric mixer until smooth and lump free.
Pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over blueberry cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake. Sprinkle remaining blueberries over the top.
Bake for 65 – 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, cover with foil like a ‘tent,’ being careful the foil does not stick to the cheesecake.
Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For the glaze:
Beat all glaze ingredients together until smooth.
Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Serve with extra blueberries.