Blueberry soured cream cake with cheesecake frosting

Baked by Sa.
Recipe sourced from - BBC Good Food

Ingredients

Soft butter - 175 gms 

Golden caster sugar - 175 gms

Eggs - large - 3
Self-raising flour 225 gms
Baking powder - 1tsp
Vanilla extract - 2 tsp
Soured cream - 140 ml
Blueberries - 375 gms

CHEESECAKE FROSTING
Philadelphia cheese - 200 gms
Icing sugar - 100 gms

Preheat the oven to 180C

Line the base of  round cake tin with non-stick baking paper

Place butter, sugar, eggs, flour, baking powder and vanilla in a bowl
Beat with a wooden spoon or with a hand electric beater till lligher in colour ( generally 2-3 minutes depending on what you are using)
Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.

Tip the mixture into the tin and level it.
Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.
Cool for 10 minutes, take out of the tin
Leave to finish cooling on a wire rack.

Frosting:

Beat soft cheese with icing sugar and remaining soured cream in bowl till smooth and creamy.

Spread over top of cooled cake ( if the cake is warm the frosting will melt!!)

Scatter the remaining blueberries.

 

 

 

The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Enjoy!

Sa - you will have to make it for us!