My guys have a hit and miss relationship with blueberries. They can either devour them in one sitting or they sit abandoned in the fridge. So like most fruit being ignored in my house, I try to create something from them in the hope of squeezing in a few more portions of the recommended 5 a day. Sometimes it’s a smoothie, occasionally a cake.
Today it was cake; Blueberry cheesecake gateaux to be precise.
For anyone familiar with my Manuka Honey and Chia Seed Cake and A Recipe For An Olive Oil Cake recipes you’ll know that as a relatively healthy person I try and bake cakes on the healthier side to counter balance the excessive sugar and settle the argument of “should I? shouldn’t I?” in my head. And this is no exception. While there are no sugar substitutes in this version, the super powers of the blueberries override all the dangers associated with too much sugar. (ok, so that’s a complete lie but lets just pretend for arguments sake)
It is slightly healthier compared to a traditional sponge as it lacks the butter cream icing and I always prefer to use butter rather than margarine as it’s a much more natural fat than the artificial make up of soft spread.
In other news, it tastes bloody delicious and for one day only that’s all that counts (because I assure you, this cake will only last one day in my house.) It also makes a really fancy centrepiece for a summer picnic or afternoon tea party so if there was ever an excuse to invite some friends round on a gloomy afternoon, there you go.
Blueberry Cheesecake Gateaux Ingredients
- 255 g self-raising flour
- 1 teaspoon baking powder
- 225 g caster sugar
- 225 g butter (room temperature)
- 4 eggs
- vanilla essence
- 1 tbs milk
- 400 g cream cheese
- 1 lemon (zest & juice)
- 110 g icing sugar
- 2 handfuls of blueberries
Blueberry Cheesecake Gateaux Method
Preheat oven to 180’c (160’c fan oven) & line 3 x 7″ sandwich tins or one deep tin.
Put the flour, sugar, butter, baking powder eggs, vanilla essence, milk into a large mixing bowl and mix until it has the consistency of sticking to the back of a spoon.
Divide equally between each tin and back in the centre of the oven for approx 20 mins. Check by inserting a clean skewer or knife to see if it comes out clean.
Leave to cool on a wire rack.
Prepare the topping by combining all the ingredients. Once the cake has cooled completely, spread each layer equally and finish with the blueberries.