Blueberry Cheese Cake

So easy, so tasty and so pretty! My favourite kind of cake 😁

Level: Easy

Serves: 8

Prep: 20 minutes

Cook: 1 hour + 2 hours cooling

Ingredients:

Dough:

175g plain flour

1 tsp baking powder

75g sugar

¼ tsp salt

75g butter (room temp.)

1 egg

1tbsp blueberry juice (optional)

1 tbsp lemon and lime zest

Cheese layer:

60g butter (softened)

100g sugar

500g full fat cream cheese or quark

2 egg

30g flour

30g corn starch

¼ tsp salt

1 tsp vanilla extract

1tbsp lemon and lime zest

200g frozen blueberries (thawed)

Preparation:

Butter a 23cm diameter round springform cake tin, lay some baking paper on the bottom and preheat the oven on 175C.

For the dough, mix together all the dry ingredients. Add the butter, zest, orange extract and the egg to the dry ingredients and work it into a dough. (It will feel dry at this stage but don’t add any more liquid ingredients!) Then on a floury surface knead the dough until it becomes smooth. (Work it with your hands!) Roll out the dough to the size of your pan and lay it into the buttered and lined baking pan. Pierce it everywhere with a fork, cover it and put it into the fridge.

For the cheese layer, beat the butter and sugar together until fluffy, then add the remaining ingredients and mix them well together. Pour it over the chilled dough. Flour the thawed blueberries and place them on top of the cheese layer.

Bake it for 60 minutes. After 30 minutes put a foil on top (to ensure that it doesn't become too dark). Let it cool down completely, then take it out of the springform.

Serve it with a nice cup of tea. Enjoy!