Blueberry and lemon traybake


125 grs. butter softened

225 caster sugar

2 eggs

250 soured cream

1 lemon zest and juice

300 grs. self raising flour

1 teaspoon of baking powder

150 grs. blueberries

for the cream cheese topping

50 grs. butter

300 grs icing sugar

200 grs. cream cheese

1 to 2 tbsp. lemon juice

50 grs.blueberries


Preheat the oven to 180 ° Grease

and line a rectangular baking tin (26 x 20 cm

Beat the butter and sugar together in a bowl until light and fluffy,
then beat in the eggs, one at a time, until well combined.

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined.then carefully fold in the


Spoon the misxure into the cake tin and bake for 40 to 45 minutes or until
a skewer inserted into the cake comes out clean.Remove the cake from the oven and set aside until

completely cool.

Meanwhile for the cream cheese topping, beat the butter and icing sugar
together in a bowl until light and fluffy.
Beat in the cream cheese and lemon juice, then spread over the top of the cake.
Sprinkle over the blueberries and dust with icing .