This recipe is from one of my good old recipe books BBC Good Food Magazine, 101 Cakes and Bakes. This is the book which taught me how to bake. I never went wrong when I tried something from this book. Although I blog for different recipes and try a lot of new recipes, the cakes and bakes from this book are my all time favourite.
If you want to buy this book click here.
Recipe adapted from the book BBC Good Food Magazine, 101 Cakes and Bakes
Plain Flour- 225 g
Caster Sugar or Fine refined sugar- 175 g
Butter- 175 g softened
Baking Powder- 2 tsp
Bicarbonate of soda- 1/2 tsp
Soured cream- 142 ml
Vanilla extract- 2 tsp
For the Icing
Soft Cheese like Philadelphia- 200 g
Icing Sugar- 100 g
Preheat the oven to 180 degree celsius. Butter and line the base of 9 inch cake tin. Put the butter, sugar, vanilla extract, eggs, flours, baking powder and bicarbonate of soda. Beat with a electric mixer until well combined and looks pale. Beat 4 tbsp of soured cream and stir in half of the blueberries.
Tip the mixture into the tin, level it and bake it for 50 minutes, or until a skewer inserted comes out clean..
Cool in the tin for 10 minutes, then remove it from the tin, peel the paper. Then leave it in the wire rack to cool completely.
Beat together the soft cheese, icing sugar, soured cream until it looks creamy and smooth. Spread over the top of the cake and scatter the blueberries. You can also make like a blueberry sauce, by heating the blueberries with some honey, until the berries get mashed up, pour it on top of the cake.
The cake will keep in the fridge for a couple of days, this cake is at it's best when it's served on the day made.
This recipe goes to the bake-off event by Champa. A Visual treat Colour your palate by Creative Sanyukta. It also goes to the event Dish Name Starts With B by Akila.