Blueberry and Sour Cream Cake

For the cake:
3 oz (75 g) butter (softened)
1¼ cup (250 g) sugar
1¼ cup (285 ml) sour cream
2 medium eggs
2 tsp vanilla extract
2½ cups (300 g) self-rising flour
1 tsp baking powder
1½ cups (225 g) blueberries

For the frosting:
7 oz (200 g) cream cheese
Finely grated zest of 1 lemon
1 tsp vanilla extract
1 tbsp lemon juice
1 cup (100 g) confectioners’ sugar (sifted)
¾ cup (125 g) blueberries

Preheat the oven to 350°F (180°C). Grease a 9” (23 cm) round springform cake pan and line the bottom with parchment paper to prevent the cake from sticking.

Place the butter and sugar in a large mixing bowl. Using an electric mixer or whisk, cream the butter and sugar together until they are light and fluffy.

Beat in a little of the sour cream until the mixture is smooth. Then beat in the remaining sour cream, eggs, and vanilla extract until thoroughly combined and smooth.

Sift the flour and baking powder over the mixture and gently fold together using a metal spoon. Gently fold in the blueberries, then spoon the mixture into the pan. Level the top.

Bake for 45–50 minutes, or until the cake feels firm. Leave the cake to cool in the pan for 10 minutes, then place it on a cooling rack and peel off the paper. Leave to cool completely.

Mix the cream cheese, lemon zest, and juice with a wooden spoon in a bowl. Sift the confectioners’ sugar over the mixture and beat in. Spread the frosting on the cake; decorate with blueberries.

Variation:
Fresh raspberries will also work in this recipe. Replace the blueberries in Steps 4 and 6 with the same amount of raspberries.