Blueberry Tea Cake

This is a comforting and delicious cake recipe from Bill Granger's new book Feed Me Now!

I have spent a perfect Sunday in my kitchen preparing this cake and I have just enjoyed my first slice with a cup of tea...yum! It is fairly easy to make and I will definately be doing it again soon. The cream cheese frosting is highly recomended, although you can choose to have it without.

Ingredients:
180g butter at room temp, plus extra for greasing
210ml soured cream
1/2 tsp bicarbonate of soda
330g caster sugar
2tsp grated lemon zest
1tsp vanilla extract
3 medium eggs
250g blueberries
375g plain flour
1 1/2 tsp baking powder

For the cream cheese frosting:
250g cream cheese
100g butter at room temp.
1tsp grated lemon zest
1tsp vanilla extract
250g icing sugar, sifted

1. Preheat oven to 170 degrees C. Grease a 23x33cm baking tin and line it with baking paper. In a bowl mix the soured cream and bicarbonate of soda and set aside for 5mins.
2. Beat the butter and sugar in a large bowl until light and creamy. Add the lemon zest and vanilla, and beat to combine. Beat in the eggs, 1 at a time, then add the soured cream mixture until combined.
3. In another bowl, toss the berries with a little of the flour. Sift the rest, with the baking powder, over the cake mixture and carefully fold in, until just combined. Gently fold in the berries.
4. Spoon the mixture into the tin and bake for 45-55mins until a skewer inserted into the centre comes out clean (except for some berry juice). Cool in the tin for 10mins then turn out onto a wire rack.
5. To make the frosting, beat the cream cheese, butter, lemon zest, and vanilla in a bowl until light and fluffy, then mix in the sugar until smooth. Top the cooled cake with the frosting.

Give it a go....its tasty!