*Blueberry Soured Cream Cake*
Serves 10

Moist yellow cake studded with luscious blueberries . . . all topped with a delicious cream cheese icing and more fresh blueberries. This is a winning cake on all counts!

180g butter, softened (3/4 cup)
170g caster sugar (14 TBS)
3 large free range eggs
280g self raising flour (2 cups)
1 tsp baking powder
2 tsp vanilla extract
75g carton of sour cream, divided (9 1/2 TBS)
375g punnets of blueberries Scant 4 cups)

FOR THE FROSTING:

2 TBS butter

2 TBS cream cheese

195g sugar (1 1/2 cup)

drop of vanilla

Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round deep cake tin and line the bottom with baking parchment. Butter the parchment.

Put the butter, sugar, eggs, flour, baking powder and vanilla into a bowl. Beat for 2 to 3 minutes with an electric beater until it is pale and well mixed. Beat in 4 Tablespoons of sour cream, then carefully fold in half of the blueberries.

Spread the batter in the prepared pan and level it off. Bake in the pre-heated oven for 50 minutes, or until the top springs back when lightly pressed or a toothpick inserted in the centre comes out clean.

Cool in the tin for 1o minutes, then take out of the tin and peel of the parchment paper. Leave to finish cooling on a wire rack.

Beat the cream cheese, butter and vanilla with the icing sugar until you have a smooth and creamy mixture. Spread over the top of the completely cooled cake. Scatter the remaining half of the blueberries on top.

This cake will keep well in the refrigerator for several days. (If it lasts that long!) Deliciously moreish!