BEAUTIFUL Blueberry Cake
A cake. In tribute to the Great British Bake Off. And just in case you’re wondering Paul Hollywood, no, I don’t give two hoots what you think of it.
I made this cake for my daughter’s first birthday cake. Let’s be honest, it is probably not advised for toddlers by medical professionals but hey, it involves a large quantity blueberries which happen to be her absolute FAVOURITE food and you’re only one once, right?
It, of course, tastes GOOD for grown ups too.
The Shopping List
225g self-raising flour
1tsp baking powder
2 tsp vanilla
400g fresh blueberries
1 small carton of soured cream
200g cream cheese
100g icing sugar
Blueberries, get in my cake
Preheat the oven to 160ºC and grease and line a 8 inch round cake tin.
Mix together your eggs, sugar, flour, butter and baking powder until well blended.
Beat in the vanilla and sour cream.
Stir through half the blueberries.
Pop in your tin and slam in your pre-heated oven for 50 mins.
When it feels springy to the touch, remove and allow to cool slightly (5-10 mins) before turning it out onto a wire rack to cool completely.
Mix together the cream cheese and icing sugar. When the cake has completely cooled, spread it over (carefully) evenly. Keep in the fridge until you’re ready to go and then pile on the remaining blueberries before serving it. Delish!
I don’t recommend dropping it sunny-side-down on a park bench prior to serving, as I unfortunately did. That kind of ruins it to be honest.