This cake was made on a day like today – grey, cold, drizzly and gloomy. And when you are faced with such a day you can either get the mean reds or bake a cake. You need an everyday sort of cake. One that doesn’t require several different elements or any complicated ingredients. One that can be thrown together really quickly and devoured with equal speed. You will be amazed at the amazing uplifting powers of such a cake – served still warm with a huge mug of tea or coffee. It should be available on prescription – along with small squares of really good dark chocolate – during the winter months.
You can make this in a stand mixer or a food processor – it really takes no time at all. I tweaked my Berry Delight Cake recipe and it makes a lot of batter so you may well have some leftover which you can use it to make some cupcakes. You cake leave the cheesecake layer out if you prefer. The cake will be slightly less moist but not really much worse for it.
For the cake
350g | 12.3 oz plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200g | 7 oz unsalted butter at room temperature
1 tsp vanilla extract
2 tsp lemon zest
200g | 7 oz blueberries (thawed if frozen)
2 tbsp ground cinnamon
150g | 5.3 oz full fat cream cheese
3 tbsp self-raising flour
1 egg yolk
- Preheat the oven to 180C | 350F. Grease a large (at least 23cm/9in) deep-sided square tin and line with baking paper letting the ends hang over the edges of the tin. Grease the paper or spray with cake release.
- Put all the dry ingredients (flour, sugar, baking powder, soda & salt) in the bowl of your food processor (or stand mixer). Mix together briefly.
- Add the butter and pulse until the mixture resembles coarse sand. (Use the paddle attachment on a stand mixer).
- Add the eggs, one at a time, mixing well with each addition. You will need to stop and scrape the bottom and sides of the bowl so that the batter is evenly mixed.
- Add the yoghurt, lemon zest and vanilla extract and pulse or mix until you have a smooth batter. Stop and scrape the bowl if necessary.
- Put all the ingredients for the cheesecake layer in a measuring jug or bowl and mix together using a spoon until smooth.
- Make the crump topping: put all in the ingredients in a small bowl and rub between your fingers until it resembles breadcrumbs.
- Pour enough cake batter to fill the tin about halfway up. Sprinkle with 4 tbsp Demerara sugar and 2 tbsp cinnamon and scatter half of the blueberries over the top.
- Pour enough cake batter to cover the bottom layer – coming to 3/4 of the way up on the tin. Spoon the cream cheese in 3 parallel lines over the batter. Drag a knife across the lines to create swirls and gently mix the two batters.
- Scatter the crumb topping and rest of the blueberries over the cake. Bake for 35-40 minutes or until the middle is risen and springy and the crumb topping is golden. Cool in the tin for 15 minutes and then lift by the lining paper. Dust with icing sugar and cut into squares.