Ingredients

• 125g/4½oz butter
• softened
• 225g/8oz caster sugar
• 2 free-range eggs
• 250g/9oz soured cream
• 1 unwaxed lemon
• zest and juice
• 300g/10½oz self-raising flour
• ½ tsp baking powder
• 150g/5½oz blueberries
• 50g/2oz butter
• softened
• 300g/10½oz icing sugar
• sieved
• plus extra for dusting
• 200g/7oz cream cheese
• 1-2 tbsp lemon juice
• 50g/2oz blueberries

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
• Beat the butter and sugar together in a bowl until light and fluffy
• then beat in the eggs
• one at a time
• until well combined. Stir in the soured cream
• lemon juice and zest
• flour and baking powder until well combined
• then carefully fold in the blueberries.
• Spoon the mixture into the cake tin and bake for 40-45 minutes
• or until a skewer inserted into the cake comes out clean. Remove the cake from the oven
• and set aside until completely cool.
• Meanwhile for the cream cheese topping
• beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice
• then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.