125 grs. butter softened
225 caster sugar
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
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
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 .