Blueberry and lemon cake
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 8-12
This fruity lemon and blueberry cake is so good, you won't be able to stop at one piece!
Ingredients
- butter: 125²µ/4½´Ç³ú butter, softened
- caster sugar: 225g/8oz caster sugar
- eggs: 2 free-range eggs
- soured cream: 250g/9oz soured cream
- lemon: 1 unwaxed lemon, zest and juice
- self-raising flour: 300²µ/10½´Ç³ú self-raising flour
- baking powder: ½ tsp baking powder
- blueberries: 150²µ/5½´Ç³ú blueberries
For the cream cheese topping
- butter: 50g/2oz butter, softened
- icing sugar: 300²µ/10½´Ç³ú icing sugar, sieved, plus extra for dusting
- cream cheese: 200g/7oz cream cheese
- lemon juice: 1-2 tbsp lemon juice
- blueberries: 50g/2oz blueberries
Method
Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.
Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.
Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.
