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Blueberry Cake

Wed, 6 October 2021

Blueberry Cake

Catherine Leyden will be making Blueberry Cake this morning

 

INGREDIENTS:


225g/8oz Odlums Self Raising Flour

175g/6oz Shamrock Golden Caster Sugar

175g/6oz Butter (room temperature)

3 Large Eggs

1 Teaspoon Vanilla Essence

206ml Carton Soured Cream

3 x 125g punnets Blueberries


For the icing

225g Tub Philadelphia Cream Cheese

125g/4oz Icing Sugar (sieved)

 

INSTRUCTIONS

- Preheat oven to 180°C/350°F/ Gas 4. Grease and base line a 20cms/8" round cake tin.

- Put the flour, sugar, butter, eggs and vanilla essence into a bowl and beat until light in colour and well mixed. Stir in 4 tablespoons of the soured cream, finally, stir in half the blueberries with a large spoon.

- Transfer to prepared tin and bake in central position of oven for about 50 minutes until risen, feels firm to the touch and springs back when lightly pressed.

- Cool in tin for 10 minutes before transferring to a wire tray, remove the base paper and allow to cool.

- Meanwhile, make the icing; beat the cheese, remaining soured cream and icing sugar in a bowl until smooth and creamy.

- When cake is cold, spread icing on top and scatter on the remaining blueberries.


Note:
Cake will keep in fridge for a few days but bring back to room temperature for about 1 hour before serving. Cake can also be frozen un-iced!

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