Name: Blueberry & Lemon Cheesecake Cake
Cook time: 1 h
Yield: 16
Ingredients: FOR THE SPONGE; 450g butter, plus extra for greasing; 450g caster sugar; Zest of 1 lemon; 9 eggs; 450g self-raising flour; 2⅓tsp baking powder; 250g blueberries, plus 250g extra, to decorate; FOR THE BUTTERCREAM; 600g butter; 1.2kg icing sugar; Juice of ½ lemon; FOR THE CHEESECAKE FILLING; 450g soft cheese; 200ml double cream; 75g icing sugar; Juice of ½ lemon; 200g lemon curd

VMG Recipes