Blueberry Cake

It's been awhile and this summer cake is just waiting to be posted. This is a simple and tasty way of serving up your superfood blueberries. Superbly complimented by that cream cheese-sour cream combination topping for the icing. Lovely eaten with hot or cold tea. Sorry I couldn't remember where I got this recipe but I will surely do the attribution once I find my missing notes.

Blueberry Cake

175 g  butter - room temperature
175 g  caster sugar
225 g  self-raising flour
1 tsp baking powder
3 eggs
1/4 cup sour cream
375 g  fresh blueberries

* Frosting:
200 g  cream cheese - room temperature
100 g  icing sugar - sifted
3 Tbsp sour cream

1. Preheat oven to 180°C/fan 160°C/350°F. Grease and line an 8-inch/20cm round cake pan.
2. Mix the dry ingredients - flour and baking powder and set aside.
3. Cream butter and caster sugar in a bowl.
4. Add eggs one at a time and beat well after each addition.
5. Add in the sour cream and beat until combined.
6. Using a wooden spoon fold the dry ingredients in the batter.
7. Then fold in the fresh blueberries.
8. Pour in the prepared pan and bake for about 50 minutes or until a stick poked in the middle comes out clean.
9. Cool in the pan for 5-10 minutes. Remove and cool completely on a rack.
10. Spread frosting on top and sides.

*For the frosting:

• While the cake is baking, beat the cream cheese, sour cream and icing sugar together until well combined.