# Lemon Blueberry Cheesecake Cake

A cake with lemon and blueberry flavors, topped with a cheesecake frosting, blueberry compote, and a digestive biscuit crumble.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 4 medium free range eggs
- 250 g butter
- 250 g caster sugar
- 250 g self raising flour
- 1 tsp baking powder
- 0.5 tsp vanilla
- 2 tsp lemon extract
- 1 small Zest of lemon
- 1 handful blueberries coated In flour
- 3 tbsp whole milk
- 300 ml double cream
- 300 g cream cheese
- 3 heaped tbsp crème fraiche
- 10 tbsp icing sugar
- 1 cup frozen blueberries
- 1 tbsp sugar
- 3 crushed digestive biscuits
- 1 tablespoon melted butter
- cornflour
- fresh blueberries
- extra lemon zest

## Instructions

1. Cream the butter and sugar in a bowl until light and fluffy (about 1-2 mins).
2. Add in the eggs one by one whisking after each egg.
3. Once the eggs are incorporated, fold in the flour, baking powder, milk, vanilla/lemon/zest.
4. Once combined, whisk for about 1 minute then fold in the blueberries if adding.
5. Pour into a 14” greased & lined tin or two 8” tins.
6. Bake in a preheated oven at 160c for 20-25 minutes depending on the temperature of your oven/size of your tin.
7. Check on it every 10 mins and insert a toothpick to check it has cooked through.
8. For the cheesecake frosting: Cream together the icing sugar and cream cheese until smooth then whisk in the double cream and crème fraiche.
9. Whip until thick and leave it to set in the fridge while the cake bakes/cools down.
10. For the compote: Heat the blueberries and sugar in the microwave for 2 minutes.
11. Stir and mash up some of the blueberries then add cornflour and microwave another two minutes.
12. Let it cool completely before using.
13. For the crumble: Crush the digestives to a fine crumb then stir in the melted butter and let it sit in the fridge until ready to use.
14. To assemble: Allow the cake to cool completely before frosting, top with the cream, compote, crumble fresh blueberries and some extra lemon zest.

## Equipment

- bowl
- whisk
- 14” greased & lined tin
- oven
- toothpick
- fridge

## Tips

- Avoid leaving the oven door open for too long.
- Avoid moving the tins around too much while in the oven to prevent sinking.
- Allow the cake to cool completely before frosting.
- Keep refrigerated before serving but serve at room temp.

## Source

- Original video: https://vm.tiktok.com/ZGdHfL5o6/
- Recipe page: https://www.cliprecipe.com/recipe/1242bbbf-8bbc-4e00-819c-3a8b9d932bc6
- Extracted: 2026-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt