Blueberry Soured Cream Cake
Over a year ago
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Ingredients
- 175g soft butter, plus extra for greasing
- 175g Golden caster sugar
- 3 large eggs
- 225g self raising flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 142ml carton soured cream
- 3 x 125g punnets blueberries
- CHEESECAKE FROSTING
- 200g tub Philadelphia full-fat soft cheese
- 100g icing sugar
Accompaniment
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Description
For tea, for dessert o just as a treat. Yummy!!!
Method
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1
1.Heat oven to 180°c/160°c fan/gas 4.
Butter and line the base of a loose based 22cm round cake tin with baking parchment.
2.Put the butter, sugar, eggs, flour, baking powderand vannila in a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric beater for 1-2 minutes, until lighter in colour an well mixed. Beat in 4tbsp soured cream, then stir in 1/2 of the blueberries with a large spoon.
3. Tip the mix in the tin and spread it level. Bake for 50mins until risen. Cool for 10mins then take out of tin and remove parchment.
4. Beat soft cheese with sugar and remaining cream in a bowl until smooth. Spread over cake top and decorate with blueberries. The cake will keep in the fridge for up 2 two days.
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