This is perfect if you’ve visitors call in. It takes about an hour and 15 from start to finish and you can make it look very impressive with the simplest of decor!
Grab;
125g butter, softened
225g caster sugar
2 eggs
250g sour cream
1 lemon, zest and juice
300g self raising flour
1/2 tsp baking powder
150g blueberries
For the topping:
25g butter
150g icing sugar
100g full fat cream cheese
juice of 1/2 lemon
How now?
Preheat the oven to 150oC. Grease and line a loose based 8” cake tin. Place the butter and sugar into a bowl and beat with an electric mixer until pale and creamy
Add in the eggs, one at a time beating after each addition. Add the sour cream, lemon zest and juice. Sieve in the flour and baking powder
Add the blueberries and fold into the mixture. Place into tin and bake for 40-45 minutes until a skewer comes out clean.
Let the cake cool completely, for the topping place the butter and icing sugar in a bowl and mix until combined. Best in the cream cheese (best if butter and cheese are at room temperature). Add the lemon juice.
Pour on top of the cake and top with blueberries and lemons
For mine, while the cake was cooking and cooling I sliced some lemon and placed it into an oven at 90oC to dehydrate it. It’s important to do this over a low heat and a few hours otherwise the fruit will burn!
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