This is such a simple cake to make. Literally almost beating everything together instead of the usual butter and sugar first, etc, etc!
And.... it is very soft and moist with the addition of the sour cream.
Blueberry Soured cream cake with cheesecake frosting
175 gm butter (softened)
175 gm caster sugar
225 gms self raising flour
1 tsp baking powder
150 ml carton soured cream
2 punnets blueberries
For the cheesecake frosting:
200gm tub Philadelphia soft cheese
100 gm icing sugar
1. Preheat the oven to fan 160 deg C. Butter and line the base of a 22cm round loose bottomed cake tin with non-stick baking paper.*
2. Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat well with an electrical mixer for 1-2 minutes until lighter in colour. Beat in 4 tbsp soured cream and stir in half of the blueberries with a large spoon.
3. Tip the cake mixture into the tin and spread level. Bake for 50 minutes until risen and firm to the touch. Cool for 10 minutes, remove from the tin and peel off the lining. Cool on a wire rack.
4. For the frosting, beat together the soft cheese, icing sugar and remaining soured cream in a mixing bowl until smooth. Spread over the whole cake (the frosting will melt if the cake is still warm) and scatter with the remaining blueberries.
*Note: As I used non stick baking pan, I omitted this.