Cuts intó 10 slices
Preparatión and cóóking times
Prep 25 - 35 mins
Cóók 50 mins
Ingredients
175g sóft butter
175g gólden caster sugar
3 large eggs
225g self-raising flóur
1 tsp baking pówder
2 tsp vanilla extract
142ml cartón sóured cream
3 x 125g punnets blueberries
CHEESECAKE FRóSTING
200g tub Philadelphia cheese
100g icing sugar
METHóD
Preheat the óven tó fan160C/ cónventiónal 180C/gas 4 and butter and line the base óf a lóóse-based 22cm róund cake tin with nón-stick baking paper ór reusable Bake-ó-glide.
Put the butter, sugar, eggs,flóur, baking pówder and vanilla in a bówl. Beat with a wóóden spóón fór 2-3 minutes, ór with a hand electric beater fór 1-2 minutes, until lighter in cólóur and well mixed. Beat in 4 tbsp sóured cream, then stir in half the blueberries with a large spóón.
Tip the mixture intó the tin and spread it level. Bake fór 50 minutes until it is risen, feels firm tó the tóuch and springs back when lightly pressed. Cóól fór 10 minutes, then take óut óf the tin and peel óff the paper ór lining. Leave tó finish cóóling ón a wire rack.
Tó make the frósting, beat the sóft cheese with the icing sugar and the remaining sóured cream in a bówl until smóóth and creamy. Spread óver the tóp óf the cóóled cake (dón't be impatient as the frósting will melt if the cake is tóó warm) and scatter with the remaining blueberries. The cake will keep in the fridge fór a cóuple óf days. Bring it tó róóm temperature fór abóut an hóur befóre serving.
fróm abóut.cóm
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