Instructions

1. 1

   Preheat the oven to 180C/Gas 4. Grease a 23x33cm baking tin and line with baking paper. Mix the soured cream with the bicarbonate of soda and set aside for 5 minutes.

   
   

2. 2

   Beat 180g butter and sugar together in a bowl until light and creamy. Add 2 tsp lemon zest and 1 tsp vanilla, and beat to combine. Beat in the eggs, one at a time, then add the soured cream mixture and mix until evenly combined.

   
   

3. 3

   Put the blueberries into another bowl and toss with a little of the flour. Sift the rest of the flour and baking powder over the cake mixture and carefully fold in, until just combined. Gently fold through the blueberries.

   
   

4. 4

   Spoon the mixture into the prepared tin and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin for 10 minutes, then turn out and cool on a wire rack.

   
   

5. 5

   To make the frosting, if required, beat the cream cheese, 100g butter, 1 tsp lemon zest and 1 tsp vanilla extract together in a bowl until light and fluffy, then mix in the icing sugar until smooth.

   
   

6. 6

   Top the cooled cake with the frosting, or serve it plain if you prefer.

   
   

Ingredients Buy ingredients

• 210ml Soured Cream
• ½ tsp Bicarbonate of Soda
• 280g Butter
• 330g Caster Sugar
• 3 tsp Lemon Zest, finely grated
• 2 tsp Natural Vanilla Extract
• 3 Medium Eggs
• 250g Blueberries
• 375g Plain Flour
• 1½ tsp Baking Powder
• 250g Cream Cheese, at room temperature
• 250g Icing Sugar, sifted

Serves 12

Total time required 1 hr 30 mins

• Preparation time: 30 mins
• Cooking time: 1 hr