Blueberry Soured Cream Cake

Blueberries bake very well into cakes, as their purple skins keep in their juicy centres!

175g butter, softened
175g sugar
3 large eggs
225g self-raising flour
1 t. baking powder
1 t. vanilla essence, 1 t. almond essence
4 T. soured cream (preferably 14% m.f.)
1 c. blueberries, fresh or frozen.

preheat the oven to 300F. Butter the base of, depending on what you would like, two standard cake tins for a 2 layer with shallower cakes, or 1 standard cake tin for a full, one layer cake.

Put the butter, sugar, ggs, flour, baking powder and essences in a bowl. Beat for a few minutes untill pale and well mixed. Beat in the soured cream and blueberries.
Tip the mixture into tin(s) and level. Bake for 30 - 40 minutes until firm to the touch and a fork inserted in the centre comes out clean.

For the frosting
1 packet of cream cheese
1 lemon, zested and juiced
icing sugar, to taste.

soften the packet of cream cheese and place in bowl. Beat with lemon zest and juice until smooth and add icing sugar to taste until desired sweetness is reached. Frost.