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Blueberry Tea Cake

Blueberry Tea Cake

Brought to you by: Bill Granger: Feed Me Now
    12 serving

Prep time:

Cook time:

Serves: 12

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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Ingredients

  • 210ml soured cream
  • ½ tsp bicarbonate of soda
  • 280g butter
  • 330g caster sugar
  • 3 tsp lemon zest , finely grated
  • 2 tsp vanilla extract
  • 3 medium eggs
  • 250g blueberries
  • 375g plain flour
  • 1½ tsp baking powder
  • 250g cream cheese, at room temperature
  • 250g icing sugar, sifted

Method

Step 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.

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