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Blueberry Tea Cake

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Blueberry Tea Cake

This could also be topped with a lemon drizzle icing - just mix icing sugar with lemon zest and lemon juice, then drizzle over the cake.

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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

  • 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 Total time:

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  • Microwaveable
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Recipe published with permission from Quadrille.

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