First up… I am very very sorry. No, really, I am. I kept this cake from you. I actually baked it, ahem, nearly a year ago… oops?
I only realised that I hadn’t actually written up this recipe when I went to find the recipe again and found it wasn’t already up here. But, I’m posting it now, just as all the blueberries go on offer in the supermarkets… forgive me?
However, now there is now absolutley nothing standing in your way if you want to make this now coz even better, it is so, so, so easy! Even if you don’t have any blueberries or indeed any fresh fruit I think this would do well enough with sultanas or something! Go to it!
It came from the Good Food website, but just in case it ever disappears I’m going to pop it up here too.
175g unsalted butter
175 golden caster sugar
3 large free range eggs
225g self raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml soured cream or creme fraiche (I think I went for creme fraiche)
200g soft cheese
100g icing sugar
– Heat the oven to gas mark 4 and grease and line a 23cm springform cake tin.
– Put the butter, sugar, eggs, flour, baking powder and vanilla in a food processor and blitz it until it is smooth and pale.
– Add 4 tbsp of the creme fraiche or soured cream and blend a little bit more.
– Stir through about half the blueberries then pour into the cake tin and smooth out the top.
– Bake for 50 minutes until it springs back when poked.
– Leave to cool in the tin for 10 minutes.
– Un-tin it and peel off the paper and cool on a wire rack.
– Beat together the cream cheese, icing sugar and the rest of the creme fraiche or soured cream.
– Once the cake is completely cooled spread the icing on top and dot with the blueberries.
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