A fresh and summery bake.
Ingredients
Serves: 8
Prep: 20 mins
Bake: 65-70 mins
Cake
- 200g butter, soft
- 180g caster sugar
- 3 medium eggs
- zest of 1 lemon
- 1 tsp vanilla extract
- 230g plain flour
- 1 tsp baking powder
- 200g fresh blueberries
Cheesecake topping
- 165g full-fat cream cheese
- ½ tsp vanilla extract
- 1 tbsp icing sugar
- 30g fresh blueberries
- sprigs of mint to garnish
Method
- Preheat your oven to 180°C (160°C fan) and line a 2lb loaf tin with parchment paper or a paper liner.
- In a medium bowl, beat the butter and sugar together with a hand mixer until pale, light and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest and vanilla.
- Sift in the flour, baking powder and salt, and mix until just combined to create a soft, tender batter.
- Toss 200g of the blueberries in a tablespoon of flour to stop them sinking, then gently fold them into the mixture.
- Spoon the batter into the prepared tin and smooth the top. Bake for 65–70 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the loaf to rest in the tin for 10 minutes, then turn it out onto a wire rack, remove the liner and leave to cool completely.
- While the loaf cools, mix the cheesecake topping ingredients together until smooth and creamy, then place in the fridge to chill.
- Once the loaf has cooled, spread the cheesecake topping over the top, scatter over the remaining blueberries, and finish with a few fresh mint sprigs.
