Bake a Blueberry Cake
‘I’ve always wanted to get into baking and I certainly have in the last month or so. The GBBO is definitely spurring me on to become a star baker! This recipe is my new favourite and makes a great dessert. It’s light, fresh and has fruit on it too so I can pretend it’s slightly healthy (right?) It was a huge hit with the housemates and I thought it was rather yummy too, even if I say so myself. The recipe is from BBC Good Foods. I love the website as I find the recipes are super easy to follow.’
You will need
- 175 g soft butter
- 175g golden caster sugar
- 3 large eggs
- 225g self-raising flour
- 1tsp baking powder
- 2 tsp vanilla extract
- 142ml carton soured cream
- 3 x 125g punnets blueberries
- 200 g tub Philadelphia cheese
- 100g icing sugar
- Preheat the oven to fan 160C/ 180C/gas 4.
- Butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
- Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed.
- Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
- Tip the mixture into the tin and spread it level.
- Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.
- Cool for 10 minutes, then take out of the tin and peel off the paper or lining.
- Leave to finish cooling on a wire rack.
- To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.
- Spread over the top of the cooled cake (don’t be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries.
- The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.
This recipe was taken from