Blueberry’s always work amazingly in cakes, becoming juicy and sweet and adding a wonder full colouring. Perfect for summer baking !
YOU WILL NEED:
-350g butter at room temp,
-350g caster sugar,
-1 teaspoon vanilla extract,
-450g plain flour,
-2 tbs and 2 teaspoons of baking powder,
-280ml sour cream,
-250g fresh blueberries + extra for decorations,
-600g icing sugar,
-100g unsalted butter (for icing),
-250g cream cheese.
First of all preheat the oven to 170c/325f/gas3.
Place the butt
er, sugar in a large bowl and mix until light and fluffy,(handheld electric whisk would be best). Next add the eggs one at a time, mixing in-between and scraping around the edge of the bowl and under the mixture for each edition with a spatula.
After you want to mix in the vanilla extract, flour and baking powder until smooth. Then add in the sour cream and mix well until its light and fluffy !
With a wooden spoon gently stir in the blueberries until they are evenly spread out.
Pour the mixture into a cake tin (you could use cupcake cases or even a ring mould). Bake the cake for 40 minuets, until golden brown, (you want the sponge to bounce back when pressed).
Whilst the cake is cooling beat together the icing sugar and butter with and electric whisk until it comes together. Add the cream cheese in one go and continue to beat until thoroughly mixed in ! Turn the mixer up and continue to beat until the icing is light and fluffy.
When the cake is cooled spoon on your cream cheese icing, and use blueberries to decorate the top !! As an extra sprinkle some icing sugar on as well.