Blueberry Soured Cream Cake With Cheesecake Frosting - cooking recipe

Ingredients

6 ounces soft butter
6 ounces golden caster sugar
3 eggs
8 ounces self raising flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1 (142 ml) carton sour cream
1 1/2 cups blueberries
For the Frosting
8 ounces cream cheese
4 ounces icing sugar

Preparation

Heat oven to 325*F (160*C).
Butter and line the base of an 8 inch round loose bottomed cake tin.
Beat together the butter, sugar, eggs, flour, baking powder and vanilla in a bowl for 2 minutes with an electric mixer.
Beat in 4 TBS sour cream and stir in half the blueberries with a large spoon.
Tip the cake mixture into the prepared tin and spread level.
Bake for 50 minutes until risen, firm to the touch and springs back when lightly touched.
Cool for 10 minutes, remove from the tin, peel off lining and cool on a wire rack.
For the frosting, beat together the cream cheese, icing sugar and remaining sour cream in a bowl until smooth.
Spread over the top of the cooled cake.
Scatter with the remaining berries.
The cake will keep in the fridge for a couple of days.
Bring to room temperature for about 1 hour before serving.