Makes: 18 large pieces
Preparation time: 15 minutes
Cooking time: 40 minutes
Sweet blueberry sponge topped with zesty cream cheese frosting. A great treat for parties and family gatherings or just as a teatime treat – quick, easy and very tasty.
For the cake
- 200g soft butter (leave out overnight to soften)
- 200g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 200g self-raising flour
- 300g blueberries
For the icing
- 25g soft butter
- 250g Paysan Breton French Sea Salt cream cheese, at room temperature
- 75g icing sugar, sifted
- Finely grated zest of 1 orange
1Preheat the oven to 180°c. Line a 20cm by 30cm baking tray with non-stick baking paper.
2Cream the butter and sugar together in a bowl until fluffy. Add the eggs one at a time, then the vanilla extract, beating until combined. Add the baking powder and flour and stir in, then stir through most of the blueberries, leaving some for decoration at the end.
3Spoon the mixture into the baking tray. Bake for 25 mins until risen and golden or until inserting a skewer in the middle comes out clean. Leave the cake to cool completely in the tin.
4To make the icing, cream the icing ingredients together until smooth. Chill for at least 30 mins while the cake cools.
5Spread the icing over the cake and scatter with extra blueberries.
6To store, keep in the fridge.