Blueberry Tea Cake
By Bill Granger: Feed Me NowThis could also be topped with a lemon drizzle icing - just mix icing sugar with lemon zest and lemon juice, then drizzle over the cake.Time and servings
Ingredients
12 total- 3 medium eggs
- 375 g of plain flour
- 1.5 tsp of baking powder
- 250 g of cream cheese, at room temperature
- 210 ml of soured cream
- 0.5 tsp of bicarbonate of soda
- 280 g of butter
- 330 g of caster sugar
- 3 tsp of lemon zest, finely grated
- 250 g of icing sugar, sifted
- 2 tsp of vanilla extract
- 250 g of blueberries
Method
6 stepsStep 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Top the cooled cake with the frosting, or serve it plain if you prefer.