Ian wanted a blue themed cake to celebrate coming first in something at work so I decided to go for a Blueberry cake with a cream cheese frosting.
Ingredients
- 175g softened butter
- 175g golden caster sugar
- 3 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 4tbsp soured cream
- 300g blueberries
For the frosting
- 200g tub Philadelphia cheese
- 115g icing sugar
- 4 tbsp soured cream
Preheat the oven to fan160/gas 4/Conventional 180
Grease a 22cm Cake tin and line the bottom with Baking paper.
Put the butter, sugar eggs, flour, baking powder and vanilla into a bowl and beat for 2 -3 mins until well mixed and light in colour. Add the soured cream and beat again, then gently fold in half of the blueberries.
I found this mix worked very well as often with fruit cakes the fruit can sink to the bottom, a tip to avoid this is to dust the fruit with a little flour before you add it as it helps to prevent it from sinking to the bottom. But I don't think that would be necessary here.
Gently spoon this mixture into the prepared tin and smooth out the top. Bake for 50 minutes until it is risen and a skewer inserted into the centre comes out clean. Rest for a couple of minutes in the tin then turn out, remove lining paper and leave to cool completely on a cooling rack
Whilst it is cooling make the frosting. Simply whisk together all the ingredients. It will seem quite lumpy at first, but will eventually become glossy and smooth.
When the Cake is completely cooled top with the frosting, smooth out and decorate as you choose with the remaining Blueberries. You can store this cake in the fridge for a couple of days, but remove from fridge an hour or two before you want to eat it
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