Ingredients
For the cake
- 200g self raising flour
- 1½ tsp baking powder
- 4 eggs
- 200g butter, very soft
- 200g caster sugar
- 1 tsp vanilla extract
- 250g blueberries, plus extra to decorate
For the icing
- 25g butter, very soft
- 250g light cream cheese, at room temperature
- 75g icing sugar, sifted
- finely grated zest of 1 lemon
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20.5 x 30cm tin with nonstick baking paper. Cream the butter and sugar together in a bowl until fluffy. Add the eggs one at a time, then the vanilla essence, beating until combined. Sift and fold in the baking powder and flour, then stir through the blueberries.
- Spoon the mixture into the cake tin. Bake for 30 mins until risen and golden or until inserting a skewer in the middle comes out clean. Leave the cake to cool completely in the tin.
- Meanwhile, make the icing. Cream the icing ingredients together until smooth. Chill for at least 30 mins while the cake cools.
- Spread the icing over the cake and scatter with extra blueberries.
- To store, keep chilled or in a cool room to prevent the icing softening.
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