BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Heat oven to 325*F (160*C).
• Butter and line the base of an 8 inch round loose bottomed cake tin.
• Beat together the butter, sugar, eggs, flour, baking powder and vanilla in a bowl for 2 minutes with an electric mixer.
• Beat in 4 TBS sour cream and stir in half the blueberries with a large spoon.
• Tip the cake mixture into the prepared tin and spread level.
• Bake for 50 minutes until risen, firm to the touch and springs back when lightly touched.
• Cool for 10 minutes, remove from the tin, peel off lining and cool on a wire rack.
• For the frosting, beat together the cream cheese, icing sugar and remaining sour cream in a bowl until smooth.
• Spread over the top of the cooled cake.
• Scatter with the remaining berries.
• The cake will keep in the fridge for a couple of days.
• Bring to room temperature for about 1 hour before serving.